Zucchini Custard Bake

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Picture of Zucchini Custard Bake Recipe 1 Video | Photo: Zucchini Custard Bake Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 5 min
Prep
20 min
Cook
45 min
Yield:
4 to 6 servings
Level:
Easy
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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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Newest Ratings and Reviews

Read all 74 reviews

  • on April 23, 2012

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    This recipe was good, but better for breakfast or a Sunday Brunch. I also decided to make some additions seeing as how alot of the reviews said it was pretty bland. I added 1 cup of shredded cheddar cheese and some chopped ham. It tasted just like a breakfast omelet to me so this is something for the morning. I'd also consider adding various toppings similar to the ones found in omelets just to switch it up a little everytime you make it. I also found myself having to bake it for a few minutes longer because there was some additional moisture from the zucchini that made it runny.

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  • on August 18, 2011

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    I thought this was JUST OK...that zuchinni and eggy custard mixture was just so-so for me.

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  • on July 29, 2010

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    I thought this recipe was great. Quick and easy, the only changes I made was I added a bit more cheese and zucchini.

    people found this review Helpful.
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