Zucchini Custard Bake

By exdircomp

Ingredients

• 1 teaspoon Worcestershire sauce
• 1/2 cup onion diced
• 2 tablespoon fine dry bread crumbs
• 1/2 cup undiluted evaporated milk or light cream
• 3 eggs
• 2 lb zucchini, cut into small pieces
• 4 tablespoon (1/2 sick) butter, melted
• Dash of Hot Sauce
• 1 teaspoon Salt
• 1/8 teaspoon pepper
• 1/4 cup grated Parmesan cheese

Preparation

Step 1

Directions



Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5-7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35-40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.