Zucchini Custard Casserole Recipe
Ingredients
| Zucchini | 1 Pound | |
| Salt | 1 Teaspoon | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Eggs | 6 | |
| Milk | 1 Cup (16 tbs) | |
| Basil | 1⁄2 Teaspoon | |
| Oregano | 1⁄2 Teaspoon | |
| All purpose flour | 2 Tablespoon | |
| Shredded cheddar cheese | 2 Cup (32 tbs), divided |
Nutrition Facts
Serving size
Calories 276 Calories from Fat 165
% Daily Value*
Total Fat 19 g28.5%
Saturated Fat 10.4 g51.9%
Trans Fat 0 g
Cholesterol 255.6 mg85.2%
Sodium 658.2 mg27.4%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.3 g5.1%
Sugars 4 g
Protein 17 g34.3%
Vitamin A 20.4% Vitamin C 22.7%
Calcium 35.9% Iron 9.1%
*Based on a 2000 Calorie diet
Directions
Cut zucchini crosswise into 1/4-inch slices, then into quarter slices.
Place zucchini in colander; set colander in a bowl or in the sink.
Sprinkle zucchini with salt; stir thoroughly.
Let stand for 10 minutes.
In a medium saucepan, bring 1 cup water to a boil.
Add zucchini and onion.
Simmer, covered, over medium heat until zucchini is tender-crisp, about 5 to 7 minutes; drain.
Turn into a 9 x 9-inch baking dish or shallow 1 1/2-quart casserole.
Beat eggs, milk, and seasonings with fork until blended.
Sprinkle flour over zucchini and toss lightly.
Pour in egg mixture, then add 1 1/2 cups of the cheese.
Bake about 30 minutes, or until knife inserted near center comes out clean.
Sprinkle remaining cheese over top of casserole.
Chef
