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

• Ready In: 1 hr 5 mins
• Serves: 8

Ingredients

• 1  lb fresh mushrooms, sliced
• 1  medium onion, chopped
• 1  cup vegetable broth (canned is fine)
• 3  large eggs
• 4  large zucchini, shredded (about 2 lbs.)
• 1⁄2 cup  fine dry breadcrumb
• 1⁄4 cup  grated parmesan cheese
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon dried oregano

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.