You are here

Zucchini Custard Casserole

Yogurt.Cooks's picture
the zucchini custard casserole is prepared with sliced zucchinis, yogurt, rice and cheese. Flavored with bacon and herbs, the zucchini custard casserole is baked in a casserole dish with a yogurt and eggs mix to a golden top and can be served with a side salad.
Ingredients
  Bacon slices 4
  Thinly sliced zucchini 2 Cup (32 tbs)
  Onion 1 Large, finely chopped
  Garlic 3 Clove (15 gm), minced or pressed
  Eggs 6
  Salt 3⁄4 Teaspoon
  Italian herb seasoning/0.25 teaspoon each basil, oregano and rosemary 1⁄2 Teaspoon
  Plain yogurt 8 Ounce (1 Container Of 8 Ounce)
  Cooked rice 2 Cup (32 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
Directions

Preheat oven to 350°.
Fry bacon until crisp; drain and crumble.
Reserve 2 tablespoons drippings.
Saute zucchini, onion and garlic in drippings, stirring, until tender; set aside.
Beat eggs with salt, herb seasoning and yogurt in bowl until blended.
Stir in rice, cheese, zucchini mixture and bacon.
Pour into a buttered, shallow 2-quart casserole.
Bake 35 minutes or until top is golden brown and center appears set.
Let stand 5 min-utes prior to serving.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Rice, Zucchini
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Servings: 
6

Rate It

Your rating: None
4.432355
Average: 4.4 (17 votes)