Recipe for Baked Zucchini With Mushrooms

1.00	lb	Mushrooms, thinly sliced
1.00	md	Onion, chopped
0.50	c	Water
		About 1 1/3 cups canned
		Vegetable broth
3.00	lg	Eggs
4.00	lg	Zucchini, about 2 pounds
		Total, shredded
0.50	c	Fine dry bread crumbs
0.25	c	Grated Parmesan cheese
0.25	ts	Dry oregano
0.25	ts	Pepper
2.00	T	Thinly sliced green onion

Instructions:
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.
Sunset Publishing Corporation Menlo Park California.
MM Format by John Hartman Indianapolis, IN

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