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Zucchini Custard Bake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4-6 Servings
$ /Serving
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Easy Level
0 MIN Prep + Cook
4-6 Servings
$ /Serving

Zucchini Custard Bake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
4-6 Servings
$ /Serving

Ingredients

  • 1 teaspoon Worcestershire sauce
  • 1/2 cup onion diced
  • 2 tablespoon fine dry bread crumbs
  • 1/2 cup heavy cream
  • 3 eggs
  • 2 lb zucchini, cut into small pieces
  • 4 tablespoons butter, melted
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 1 dash Paula Deen's Hot Sauce

Preparation

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.

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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product