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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 94.83 Kcal (397 kJ) | ||
| Calories from fat | 31.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.55g | 5% | |
|---|---|---|---|
| Cholesterol | 72.81mg | 24% | |
| Sodium | 264.51mg | 11% | |
| Potassium | 316.47mg | 7% | |
| Total Carbs | 9.6g | 3% | |
| Sugars | 2.63g | 11% | |
| Dietary Fiber | 1.41g | 6% | |
| Protein | 6.62g | 13% | |
| Vitamin C | 5.4mg | 9% | |
| Iron | 1.5mg | 8% | |
| Calcium | 61.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 64.98 Kcal (272 kJ) | ||
| Calories from fat | 21.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 5% | |
|---|---|---|---|
| Cholesterol | 49.88mg | 24% | |
| Sodium | 181.23mg | 11% | |
| Potassium | 216.83mg | 7% | |
| Total Carbs | 6.58g | 3% | |
| Sugars | 1.8g | 11% | |
| Dietary Fiber | 0.97g | 6% | |
| Protein | 4.54g | 13% | |
| Vitamin C | 3.7mg | 9% | |
| Iron | 1mg | 8% | |
| Calcium | 42.4mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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