Zucchini Custard Bake

By tpriddy_1

Recipe courtesy Paula Deen

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

Preparation

Step 1

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.