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Zucchini Custard Casserole

Holiday.Cook's picture
  Zucchini 1 Pound
  Salt 1 Teaspoon
  Onion 1⁄4 Cup (4 tbs), chopped
  Eggs 6
  Milk 1 Cup (16 tbs)
  Basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  All purpose flour 2 Tablespoon
  Shredded cheddar cheese 2 Cup (32 tbs), divided

Preheat oven to 350° F.
Cut zucchini crosswise into 1/4-inch slices, then into quarter slices.
Place zucchini in colander; set colander in a bowl or in the sink.
Sprinkle zucchini with salt; stir thoroughly.
Let stand for 10 minutes.
In a medium saucepan, bring 1 cup water to a boil.
Add zucchini and onion.
Simmer, covered, over medium heat until zucchini is tender-crisp, about 5 to 7 minutes; drain.
Turn into a 9 x 9-inch baking dish or shallow 1 1/2-quart casserole.
Beat eggs, milk, and seasonings with fork until blended.
Sprinkle flour over zucchini and toss lightly.
Pour in egg mixture, then add 1 1/2 cups of the cheese.
Bake about 30 minutes, or until knife inserted near center comes out clean.
Sprinkle remaining cheese over top of casserole.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Party
Lacto Ovo Vegetarian
Preparation Time: 
45 Minutes
Cook Time: 
45 Minutes
Ready In: 
90 Minutes

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 276 Calories from Fat 165

% Daily Value*

Total Fat 19 g28.5%

Saturated Fat 10.4 g51.9%

Trans Fat 0 g

Cholesterol 255.6 mg85.2%

Sodium 658.2 mg27.4%

Total Carbohydrates 10 g3.2%

Dietary Fiber 1.3 g5.1%

Sugars 4 g

Protein 17 g34.3%

Vitamin A 20.4% Vitamin C 22.7%

Calcium 35.9% Iron 9.1%

*Based on a 2000 Calorie diet

Zucchini Custard Casserole Recipe