1 Video | Photo: Zucchini Custard Bake Recipe
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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By deftoneschic1432
Alexandria, VA
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.
By I LUV PASTA
New Jersey
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.
By brown7717_5297324
west islip, NY
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.
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