Recipe

Zucchini Custard Bake Recipe

	Lenora / All my dishes 5 months, 1 week ago I seem to like Paula Deen's recipes this week. I also like casseroles because they are easy, one pot meal, and they freeze well. This one is like a crust-less quiche. Prep:10m Cook:45m Servings:6	Lenora
	casserole easy cheap

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Ingredients

4 tablespoons (1/2 stick) butter, melted

2 pounds zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 tablespoons fine dry bread crumbs

1/2 cup onion, diced

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan

Directions

Preheat oven to 350 degrees F.

Directions

In a large saucepan with a tight-fitting lid, combine melted butter and zucchini.

Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes.

Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled.

Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well.

Let zucchini cool.

Combine mixture with zucchini, stirring until blended.

Turn into a buttered 1 1/2 quart casserole.

Sprinkle top with remaining Parmesan.

Bake uncovered for 35 to 40 minutes.

If the dish has been refrigerated, allow about 10 minutes longer baking time.

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jennkl

lenora

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Comments

victoriaregina 5 months, 1 week ago said:
Those zukes are coming in fast abd furious and this is a super recipe. Saved and fived.

valinkenmore 5 months, 1 week ago said:
Great recipe! Thanks for the post.

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