MAIN DISH

EGG-TOPPED SUMMER VEGETABLE CASSEROLE

Start to finish: 1 hour 5 minutes (30 minutes active)

• 2 pounds plum tomatoes (12 to 15 tomatoes)

• 2 teaspoons olive oil

• 1 tablespoon minced garlic

• 2 cups chopped yellow onions

• 5 cups diced zucchini (1 ½ pounds)

• 4 cups sliced button mushrooms

• 1/4 cup tomato paste

• Salt and ground 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 sauté until golden, about 30 seconds. Add the onions and sauté until translucent, about 3 minutes more.

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

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

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.

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 cheese over the eggs. Bake for another 5 minutes, or until the eggs are set. Makes 8 servings.

Per serving: 220 calories (91 calories from fat) 10 g fat (3 g saturated, 0 trans fats), 190 mg cholesterol; 15 g carbohydrate, 18 g protein, 4 g fiber, 482 mg sodium.

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