Zucchini Custard Casserole
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Zucchini||2 Pound, cut in small pieces|
|Evaporated milk/Light cream||1⁄2 Cup (8 tbs) (Undiluted)|
|Fine dry bread crumbs||2 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Liquid hot pepper seasoning||1 Dash|
|Shredded parmesan cheese||1⁄3 Cup (5.33 tbs)|
In a large frying pan that has a tight-fitting lid, add to the melted butter the zucchini pieces.
Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes).
Remove from heat and set aside.
Beat the eggs with the milk or cream; stir in the bread crumbs, onion, Worcestershire, hot pepper seasoning, salt, pepper, and about 2 tablespoons of the Parmesan.
Combine with the zucchini, stirring until blended.
Turn into a buttered 1 1/2-quart casserole.
Sprinkle the remaining cheese over top.
Bake, uncovered, in a moderate oven (350°) for 35 to 40 minutes.
If the dish has been refrigerated, allow about 10 minutes longer baking time.
Makes 4 to 6 servings.