Low Carb Zucchini Mushroom Bake Recipes

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BAKED ZUCCHINI WITH MUSHROOMS



Baked Zucchini With Mushrooms image

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.

Provided by vrvrvr

Categories     Vegetable

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 112.7, Fat 3.8, SaturatedFat 1.4, Cholesterol 72.5, Sodium 140.2, Carbohydrate 13.3, Fiber 2.8, Sugar 6.3, Protein 8.3

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