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 oregano (ərĕg`ənō), name for several herbs used for flavoring food. A plant of the family Labiatae (mint family), Origanum vulgare, 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 de·glaze
tr.v. de·glazed, de·glaz·ing, de·glaz·es
1. To remove the glaze from (pottery, for example).
2. 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 car·bo
n. pl. car·bos Informal
A carbohydrate. .; 129 mg sodium; 82 mg chol.