Baked Zucchini With Mushrooms

Photo: flickr user EraPhernalia Vintage (somewhat busy)

Ingredients

1 pound mushrooms, thinly sliced

1 medium onion, chopped

1/2 cup water

1 about 1 1/3 cups canned

1 vegetable broth

3 lrg eggs

4 pounds lrg zucchini, about 2

1 total, shredded

1/2 cup fine dry bread crumbs

1/4 cup grated parmesan cheese

1/4 teaspoon dry oregano

1/4 teaspoon pepper

2 tablespoons thinly sliced green onion

Preparation

In a wide frying pan, combine mushrooms, chopped onion, and water.

Cook over high heat, stirring often, until liquid evaporates and vegetables begin to brown. To deglaze, add 1/3 cup of the broth and stir to scrape browned bits free. Then continue to cook, stirring occasionally, until vegetables begin to brown again. Repeat deglazing and browning steps 2 or 3 times, using 1/3 cup broth each time; onion should be golden brown.

In a large bowl, beat eggs to blend; stir in zucchini, bread crumbs, cheese, oregano, pepper, and mushroom mixture.

Pour into a greased shallow 10- by 12-inch oval casserole (or use a 9- by 13-inch baking dish). Bake in a 325F. oven until mixture appears set in center when dish is gently shaken (about 45 minutes).

Sprinkle with green onion.

1 Kitchen Cabinet.