Zucchini Custard Bake
By Paula Deen
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Difficulty: Easy
Prep time: 15 minutes
Cook time: 55 minutes
Servings: 10
Ingredients
- 1 teaspoon Worcestershire sauce
- 1/2 cup diced onion
- 2 tablespoons fine dry bread crumbs
- 1/2 cup heavy cream
- 3 eggs
- 2 lbs cut into small pieces zucchini
- 4 tablespoons melted butter
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 dash Paula Deen's Hot Sauce
- 1/4 cup grated Parmesan cheese
Directions
Preheat oven to 350 °F. 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 cream; add breadcrumbs, 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.
