Baked zucchini with mushrooms.
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.
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|Title Annotation:||Sunset's Kitchen Cabinet; recipe|
|Date:||Nov 1, 1992|
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