Zucchini Luncheon Custard
|Sliced zucchini||2 Cup (32 tbs)|
|Egg||1 , slightly beaten|
|Evaporated skimmed milk||1⁄4 Cup (4 tbs)|
|Finely shredded pimento||2 Tablespoon|
|Dehydrated onion flakes||1 Tablespoon|
|Garlic salt||1 Dash|
Arrange zucchini in 2 individual baking pans; bake at 400Â° F. for 15 minutes.
Combine remaining ingredients and mix well (or run in blender).
Pour over zucchini in baking pans.
Put pans into a larger pan holding water 1-inch deep and bake at 350Â° F. for 45 minutes.