Servings: 4-6 servings
Prep Time: 20 min
Cook Time: 45 min
1 teaspoon Worcestershire sauce
1/2 cup onion diced
2 tablespoon fine dry bread crumbs
1/2 cup heavy cream
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
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
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