Baked Zucchini with Mushrooms
1 pound mushrooms, rinsed
1 medium-size (about 6 oz.) onion
About l/3 cups regular-strength chicken broth
3 large eggs
4 large (about 2 Ib. total) zucchini, ends trimmed, shredded
1/2 cup fine dried bread crumbs !4 cup grated parmesan cheese
1/2 teaspoon each dried oregano leaves and pepper
2 tablespoons minced green onion
Thinly slice mushrooms and chop onion; combine in a 10- to 12-inch frying pan with l/i cup water. Stir often on high heat until liquid evaporates and browned bits stick to pan. To deglaze pan, add l/3 cup broth; stir browned bits free. Boil dry and stir often until onion begins to brown. Repeat deglazing step until onion is golden brown, 2 or 3 more times, using 1A cup broth each time.
In a bowl, beat eggs to blend; stir in zucchini, crumbs, cheese, oregano, pepper, and mushroom mixture. Pour into a buttered, 10- by 12-inch shallow oval casserole (or 9- by 13-in. rectangle). Bake in a 325° oven until mixture is set in center when shaken, about 45 minutes; top with green onion. Serves 8.
Per serving: 106 cal. (30 percent from fat); 7.1 g protein; 3.5 g fat (1.2 g sat.); 13 g carbo.; 129 rag sodium; 82 mg chol.