Zucchini Custard Casserole

2
Dee Stillwell

By
@LILLYDEE

This is not my picture but it's similar. My Mom made this when I was growing up. We always had a huge garden with way too much zucchini. I don't know why my Pop always planted so much since us kids didn't really like it. This was one way that I would eat and enjoy it. I havn't changed much since them. This is still one of the only ways I like it...except fried or in cakes or breads, of course. lol

Rating:

★★★★★ 1 vote

Comments:
Serves:
8 - 10
Prep:
20 Min
Cook:
40 Min

Ingredients

  • 2 Tbsp
    butter
  • 2 Tbsp
    olive oil, light
  • 2 lb
    zucchini, cut in 3/4 inch pieces
  • 1 c
    yellow onion, chopped
  • 3 large
    eggs
  • 1 c
    1/2 & 1/2 or evaporated milk
  • 2 Tbsp
    fine dry bread crumbs
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    seasoned salt
  • 1/2 tsp
    fresh ground black pepper
  • 1/2 tsp
    hot pepper sauce
  • 1/2 c
    parmesan cheese, grated

How to Make Zucchini Custard Casserole

Step-by-Step

  1. Preheat oven to 350 degrees. Spray 2 quart cassarole with cooking spray. Set aside. Melt butter in saute pan, add olive oil and heat. Add zucchini and onion and saute until almost tender, about 5-7 minutes. Remove from heat and allow to cool enough so veggies won't scramble eggs.
  2. Beat eggs with milk. bread crumbs, sauces and seasonings, and 3 Tablespoons of parmesan cheese. Combine egg & veggie mixture. Turn into 2 quart cassarole that has been sprayed with cooking spray. Top with remaining parmesan.
  3. Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!

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About Zucchini Custard Casserole





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