zucchini custard casserole (a savory recipe)
(1 rating)
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 haven't changed much since then. This is still one of the only ways I like it...except fried or in cakes or breads, of course. lol
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(1 rating)
yield
8 - 10
prep time
20 Min
cook time
40 Min
method
Bake
Ingredients For zucchini custard casserole (a savory recipe)
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2 Tbspbutter
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2 Tbspolive oil, light
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2 lbzucchini, cut in 3/4 inch pieces
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1 mdyellow onion, chopped
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3 lgeggs
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1 c1/2 & 1/2 or evaporated milk
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2 Tbspfine dry bread crumbs
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2 tspworcestershire sauce
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1 tspseasoned salt
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1/2 tspfresh ground black pepper
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1/2 tsphot pepper sauce
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3/4 cparmesan cheese, grated
How To Make zucchini custard casserole (a savory recipe)
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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.
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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.
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3Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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