Recipes : Zucchini Custard Bake : Food Network

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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

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.