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zucchini custard casserole (a savory recipe)

(1 rating)
LILLYDEE avatar
Recipe by
Dee Stillwell
@LILLYDEE
Citrus Heights, CA

This is not my picture but it's similar. My Mom made this when I was growing up. We always had a huge garden with way too much zucchini. I don't know why my Pop always planted so much since us kids didn't really like it. This was one way that I would eat and enjoy it. I haven't changed much since then. This is still one of the only ways I like it...except fried or in cakes or breads, of course. lol

(1 rating)
yield 8 - 10
prep time 20 Min
cook time 40 Min
method Bake

Ingredients For zucchini custard casserole (a savory recipe)

  • 2 Tbsp
    butter
  • 2 Tbsp
    olive oil, light
  • 2 lb
    zucchini, cut in 3/4 inch pieces
  • 1 md
    yellow onion, chopped
  • 3 lg
    eggs
  • 1 c
    1/2 & 1/2 or evaporated milk
  • 2 Tbsp
    fine dry bread crumbs
  • 2 tsp
    worcestershire sauce
  • 1 tsp
    seasoned salt
  • 1/2 tsp
    fresh ground black pepper
  • 1/2 tsp
    hot pepper sauce
  • 3/4 c
    parmesan cheese, grated

How To Make zucchini custard casserole (a savory recipe)

  • 1
    Preheat oven to 350 degrees. Spray 2 quart cassarole with cooking spray. Set aside. Melt butter in saute pan, add olive oil and heat. Add zucchini and onion and saute until almost tender, about 5-7 minutes. Remove from heat and allow to cool enough so veggies won't scramble eggs.
  • 2
    Beat eggs with milk. bread crumbs, sauces and seasonings, and 3 Tablespoons of parmesan cheese. Combine egg & veggie mixture. Turn into 2 quart cassarole that has been sprayed with cooking spray. Top with remaining parmesan.
  • 3
    Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!
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