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Zucchini Custard Casserole Recipe
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Zucchini||2 Pound, cut in small pieces|
|Evaporated milk/Light cream||1⁄2 Cup (8 tbs) (Undiluted)|
|Fine dry bread crumbs||2 Tablespoon|
|Instant minced onion||1 Teaspoon|
|Liquid hot pepper seasoning||1 Dash|
|Shredded parmesan cheese||1⁄3 Cup (5.33 tbs)|
Calories 316 Calories from Fat 189
% Daily Value*
Total Fat 21 g33%
Saturated Fat 11.9 g59.4%
Trans Fat 0 g
Cholesterol 207.5 mg
Sodium 702.4 mg29.3%
Total Carbohydrates 18 g6.1%
Dietary Fiber 2.8 g11.4%
Sugars 8.1 g
Protein 15 g29.5%
Vitamin A 22.4% Vitamin C 65.6%
Calcium 27.1% Iron 11.5%
*Based on a 2000 Calorie diet
Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes).
Remove from heat and set aside.
Beat the eggs with the milk or cream; stir in the bread crumbs, onion, Worcestershire, hot pepper seasoning, salt, pepper, and about 2 tablespoons of the Parmesan.
Combine with the zucchini, stirring until blended.
Turn into a buttered 1 1/2-quart casserole.
Sprinkle the remaining cheese over top.
Bake, uncovered, in a moderate oven (350°) for 35 to 40 minutes.
If the dish has been refrigerated, allow about 10 minutes longer baking time.
Makes 4 to 6 servings.