Zucchini Custard Bake

Recipe courtesy Paula Deen

Show: Paula's Home CookingEpisode: Easter/Spring

Rated: 5 stars out of 5Rate itRead users' reviews (65)

RECIPE
COMMENTS & REVIEWS(65)

Cook Time:
45 min
Level:
Easy
Yield:
4 to 6 servings

Times:

Prep: 20 min
Inactive Prep: --
Cook: 45 min
Total:: 1 hr 5 min

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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.

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Comments & Reviews

recipe Zucchini Custard Bake
charlie portland, ME 11-30-2009
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Mixed Results
Rated: 4 stars out of 5

This was very tasty... more so than I expected and I will make it again but with a couple of changes. Zucchini releases a... good amount of water when sauteed but the recipe doesn't call for draining this off. Therefore, I found I needed to cook this longer than the recipe stated to get it to firm up and even then, had to drain a watery butter "slick" off the top before serving. Jen's experience (her review just before mine) is similar. Additionally, my completed dish was also too salty.... so next time I will not add the salt called for in the recipe list and also consider unsalted butter. The parmesan cheese adds enough. Salt can be added individually, upon serving, to each persons taste. Great dish but needs a bit of review and tweaking in my opinion.Read more
recipe Zucchini Custard Bake
Jackie Scranton, PA 08-15-2009
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"LOVE IT, LOVE IT AND LOVE IT"
Rated: 5 stars out of 5

All so simple. I made this because I had alot of zucchini given to me. It was oh so good. Everyone Loved it. Way to go... Paula.Read more
recipe Zucchini Custard Bake
Brindi Boise, ID 08-12-2009
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delish!
Rated: 5 stars out of 5

Roasted the zucchini right from my garden as the oven was already hot, worked perfectly. Also used brie instead of parmesan... for this batch. So creamy, everyone adores this zucchini custard no matter what the variables.Read more
recipe Zucchini Custard Bake
Linda Conyers, GA 05-13-2009
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Great side dish!
Rated: 4 stars out of 5

I made this last night to use up some fresh zucchini I had on hand. Very good flavor in this dish. I lightly peeled the... zucchini and used olive oil instead of butter to cook the onions and zucchini. I'm sure I will make this again. It's a beautiful, puffy dish when it comes out of the oven. Another keeper from Paula. Read more
recipe Zucchini Custard Bake
Jen Piscataway, NJ 05-12-2009
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MUSH
Rated: 2 stars out of 5

I did not like this one, it was not very flavorful and for some reason the inside of the bake was a cottage cheese texture. I... was very diappointed. Maybe it was becuase there was so much zucchini juice after it was cooking in the butter. Dont know if I will try this again.Read more
recipe Zucchini Custard Bake
Mary Ann Johnstown, OH 04-16-2009
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ABSOLUTELY WONDERFUL
Rated: 5 stars out of 5

I made this Easter Sunday as a side and EVERYONE LOVED it. I must say I accidently added all the parm at once so I had to... add more on top. This made it even better. THANK YOU PAULA!Read more