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 Paula Deen Hot Sauce
1 teaspoon Salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese

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.

L&S SCCB, pg. 91

Recipe courtesy Paula Deen