Zucchini Custard Casserole

Dee Stillwell


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

★★★★★ 1 vote
8 - 10
20 Min
40 Min


2 Tbsp
2 Tbsp
olive oil, light
2 lb
zucchini, cut in 3/4 inch pieces
1 c
yellow onion, chopped
3 large
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


1Preheat 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.
2Beat 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.
3Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!

About Zucchini Custard Casserole