Zucchini Custard Bake
Beth
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
- 1/2 teaspoon pepper
- 1/4 cup grated Parmesan
directions
- 1
preheat oven to 350 degrees F.
- 2
In a large saucepan with a tight-fitting lid, combine 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.
- 3
Beat eggs with milk; add breadcrumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 3 tablespoons of the Parmesan. Mix well.
- 4
Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan.
- 5
Bake uncovered for 35 to 40 minutes.
Source: P. Deen
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