Zucchini Custard Casserole
|Thinly sliced zucchini||2 Cup (32 tbs)|
|Onion||1 Large, finely chopped|
|Garlic||3 Clove (15 gm), minced or pressed|
|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 350Â°.
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.