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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.
  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)

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

Main Dish
Rice, Zucchini
Lacto Ovo Vegetarian

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Average: 4.4 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 281 Calories from Fat 116

% Daily Value*

Total Fat 13 g20%

Saturated Fat 6.6 g33.2%

Trans Fat 0 g

Cholesterol 237.7 mg79.2%

Sodium 509 mg21.2%

Total Carbohydrates 26 g8.6%

Dietary Fiber 1.4 g5.8%

Sugars 5 g

Protein 14 g28.9%

Vitamin A 12.3% Vitamin C 16.7%

Calcium 23% Iron 11.5%

*Based on a 2000 Calorie diet

Zucchini Custard Casserole Recipe