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Zucchini Custard Bake

By Paula Deen


Difficulty: Easy

Prep time: 15 minutes

Cook time: 55 minutes

Servings: 10



  • 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


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.

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