Egg-topped Summer Vegetable Casserole

Posted

from The Lowell Sun

2 pounds plum tomatoes (12 to 15 tomatoes)
2 tsp olive oil
1 tbsp minced garlic
2 cups chopped yellow onions
5 cups diced zucchini (1 1/2 pounds)
4 cups sliced button mushrooms
1/4 cup tomato paste
salt and ground black pepper, to taste
8 large eggs
1 cup grated Parmesan cheese

Bring a large saucepan of water to a boil.

Cut an “X” in the base of each tomato, slicing just deep enough to break the skin. Add half of the tomatoes to the boiling water and simmer until the skins split, about 1 to 2 minutes. Transfer them to a plate to cool and repeat with the remaining tomatoes.

When the tomatoes are cool enough to handle, peel them, discarding the skins. Coarsely chop the tomatoes and set aside.

In a large pot or Dutch oven over medium-high, heat the oil. Add the garlic and saute until golden, about 30 seconds. Add the onions and saute until translucent, about 3 minutes more.

Add the zucchini, mushrooms and tomatoes, then saute until softened and juicy, about 10 minutes.

Reduce the heat to medium-low, stir in the tomato paste, then simmer, stirring often, until the juices are thickened, about 15 minutes. Remove from the heat and season with salt and pepper.

Place a rack in the lower third of the oven and heat it to 400 F.

Transfer the vegetable mixture to a 9-by-13-inch or other shallow 3-quart baking dish (the vegetables also can be divided between individual ramekins or other smaller baking dishes), spreading them in an even layer.

With a spoon, make 8 deep depressions in the vegetable mixture. Crack an egg into each. Bake for 15 to 20 minutes, or until the vegetables are bubbling and the eggs are beginning to set.

Sprinkle the cheese over the eggs. Bake for another 5 minutes, or until the eggs are set.