Zucchini Custard Bake (Paula Deen) |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
4 tablespoons (1/2 stick) butter, melted |
2 pounds zucchini, cut into small pieces |
3 eggs |
1/2 cup undiluted evaporated milk or light cream |
2 tablespoons fine dry bread crumbs |
1/2 cup onion, diced |
1 teaspoon worcestershire sauce |
dash hot pepper sauce |
1 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup grated parmesan |
Directions:
1. Preheat oven to 350 degrees F.
2. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.
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