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Baked zucchini with mushrooms.

1 pound mushrooms, rinsed 1 medium-size (about 6 oz.) onion About 1 1/3 cups regular-strength chicken broth 3 large eggs 4 large (about 2 lb. total) zucchini, ends trimmed, shredded 1/2 cup fine dried bread crumbs 1/4 cup grated parmesan cheese 1/2 teaspoon each dried oregano leaves and pepper 2 tablespoons minced green onion

Thinly slice mushrooms and chop onion; combine in a 10- to 12-inch frying pan with 1/2 cup water. Stir often on high heat until liquid evaporates and browned bits stick to pan. To deglaze pan, add 1/3 cup broth; stir browned bits free. Boil dry and stir often until onion begins to brown. Repeat deglazing step until onion is golden brown, 2 or 3 more times, using 1/3 cup broth each time.

In a bowl, beat eggs to blend; stir in zucchini, crumbs, cheese, oregano, pepper, and mushroom mixture. Pour into a buttered, 10- by 12-inch shallow oval casserole (or 9- by 13-in. rectangle). Bake in a 325|degrees~ oven until mixture is set in center when shaken, about 45 minutes; top with green onion. Serves 8.

Per serving: 106 cal. (30 percent from fat); 7.1 g protein; 3.5 g fat (1.2 g sat.); 13 g carbo.; 129 mg sodium; 82 mg chol.
COPYRIGHT 1992 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Risse, Betty
Publication:Sunset
Article Type:Column
Date:Nov 1, 1992
Words:217
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