Zucchini Custard Bake
Zucchini Custard Bake (a perfect side for your end-of-the-summer chicken on the grill)
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
Preheat oven to 350 degrees F.
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.Enjoy!
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