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Zucchini Custard Casserole

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Ingredients
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Zucchini 2 Pound, cut in small pieces
  Eggs 3
  Evaporated milk/Light cream 1⁄2 Cup (8 tbs) (Undiluted)
  Fine dry bread crumbs 2 Tablespoon
  Instant minced onion 1 Teaspoon
  Worcestershire 1 Teaspoon
  Liquid hot pepper seasoning 1 Dash
  Salt 3⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded parmesan cheese 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Continental
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Zucchini
Interest: 
Gourmet
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes
Servings: 
4

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