Zucchini Custard Bake
- 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
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.
Recipe courtesy of Rachael Ray