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Zucchini Custard Bake
Recipe courtesy Paula Deen

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

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Copyright 2006 Television Food Network, G.P., All Rights Reserved

 


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.

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Copyright 2006 Television Food Network, G.P., All Rights Reserved