Zucchini Custard Bake
If refrigerated before baking, add about 10 minutes.
Ingredients
- 4 tbsp Butter, 1/2 stick, melted
- 2 lb Zucchini, cut into small pieces
- 3 Egg
- 1/2 cup Evaporated milk, undiluted, or light cream
- 2 tbsp Bread crumbs, fine dry
- 1/2 cup Onion, diced
- 1 tsp Worcestershire sauce
- dash Hot sauce
- 1 tsp Salt
- 1/8 tsp Black pepper
- 1/4 cup Parmesan, grated, divided
Directions
- Preheat the oven to 350 degrees F.
- Cook the zucchini in the melted butter in a large covered saucepan over low heat, stirring occasionally, until tender, 5 to 7 minutes. Let cool so it doesn't scramble the eggs.
- Beat the eggs with the milk and add the bread crumbs, onion, Worcestershire, hot sauce, salt, pepper and 2 tablespoons Parmesan. Stir into the zucchini.
- Turn into a buttered 1 1/2-quart casserole, sprinkle with the remaining Parmesan and bake uncovered 35 to 40 minutes.