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Zucchini Custard Bake Recipe

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This recipe for Zucchini Custard Bake, by , is from Feeding The Flock, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Reed
Added: Saturday, March 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 T. butter, melted
2 lbs. zucchini, cut into small pieces
3 eggs
1/2 c. undiluted evaporated milk or light cream
2 T. fine dry bread crumbs
1 tsp. instant minced onion
1 tsp. Worcestershire sauce
dash liquid hot pepper sauce
3/4 tsp. salt
1/8 tsp. pepper
1/3 c. grated Parmesan cheese

Directions:
Directions:
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 T. of the Parmesan cheese. Mix well. Combine mixture with zucchini, stirring until blended. Turn into buttered 1 1/2-qt. casserole. Sprinkle with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes at 350

Number Of Servings:
Number Of Servings:
4-6

 

 

 

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