Baked Zucchini With Mushrooms

READY IN: 1hr 5mins
vrvrvr
Recipe by vrvrvr

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. I used a mix of zucchini and yellow summer squash.

Top Review by NurseJaney

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.

Ingredients Nutrition

Directions

  1. 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. To deglaze, add 1/3 cup of the vegetable broth and stir to scrape any browned bits free from pan bottom.
  3. Continue to cook, stirring occasionally, until vegetables begin to brown again.
  4. Repeat deglazing and browning steps 2 more times, using 1/3 cup broth each time. Onion should be golden brown.
  5. This should take about 15 to 20 minutes total.
  6. Remove pan from heat.
  7. In a large bowl, beat eggs to blend. Stir in shredded zucchini, mushroom mixture, bread crumbs, cheese, pepper and oregano.
  8. Turn into greased 9x13" baking dish, spreading out evenly.
  9. Bake uncovered at 350 until casserole appears set in center when dish is gently shaken -- about 35 minutes.
  10. Let stand 5 minutes, then serve.

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