Ingredients
-
1
-
1
-
1
-
3
-
4
-
1/2
-
1/4
-
1/4
-
1/4
-
-
-
-
-
-
Directions
Baked Zucchini With Mushrooms, This comes from a Sunset cookbook compilation, in the section titled Low Fat Italian I made this when my wonderful vegetarian nephew came for dinner, and we all thought it was heavenly It’s a little bit like an oven-baked frittata used a mix of zucchini and yellow summer squash , Prepared roughly half recipe, and chopped the zuke instead of shredding I added the small diced to the veggie mixture, to soften before adding to egg mixture I found it a tad dry, and surely needed some salt Added to the ways to prep zucchini — plenty left over for another night Thanks for posting, vivmom , The flavor of this dish was fantastic but it was a little to mushy for my liking Next time I will try baking it longer, maybe that would crisp it up We had this as a side dish
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
In a Large Nonstick Skillet, Combine Mushrooms, Chopped Onions and 1/2 Cup Water. Cook Over Medium-High Heat, Stirring Often, Until Liquid Has Evaporated and Vegetables Are Beginning to Brown. |
|
2
Done
|
to Deglaze, Add 1/3 Cup of the Vegetable Broth and Stir to Scrape Any Browned Bits Free from Pan Bottom. |
|
3
Done
|
Continue to Cook, Stirring Occasionally, Until Vegetables Begin to Brown Again. |
|
4
Done
|
Repeat Deglazing and Browning Steps 2 More Times, Using 1/3 Cup Broth Each Time. Onion Should Be Golden Brown. |
|
5
Done
|
This Should Take About 15 to 20 Minutes Total. |
|
6
Done
|
Remove Pan from Heat. |
|
7
Done
|
in a Large Bowl, Beat Eggs to Blend. Stir in Shredded Zucchini, Mushroom Mixture, Bread Crumbs, Cheese, Pepper and Oregano. |
|
8
Done
|
Turn Into Greased 9x13" Baking Dish, Spreading Out Evenly. |
|
9
Done
|
Bake Uncovered at 350 Until Casserole Appears Set in Center When Dish Is Gently Shaken -- About 35 Minutes. |
|
10
Done
|
Let Stand 5 Minutes, Then Serve. |
