Printer Friendly

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.

Article Details
Printer friendly Cite/link Email Feedback
Title Annotation:Sunset's Kitchen Cabinet; recipe
Author:Risse, Betty
Article Type:Column
Date:Nov 1, 1992
Previous Article:Cranberry-port pot roast.
Next Article:Mideastern lamb shanks with couscous.

Terms of use | Copyright © 2017 Farlex, Inc. | Feedback | For webmasters