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."
 
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photo by vrvrvr photo by vrvrvr
photo by vrvrvr
Ready In:
1hr 5mins
Ingredients:
9
Serves:
8

ingredients

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directions

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

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Reviews

  1. 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.
     
  2. 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.
     
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