Recipe courtesy of Paula Deen
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Zucchini Custard Bake
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy
Healthy
Total:
1 hr 5 min
Prep:
20 min
Cook:
45 min
Yield:
4 to 6 servings
Level:
Easy
Healthy

Ingredients

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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