Zucchini Luncheon Custard Recipe
Ingredients
| Zucchini | 2 Cup (16 tbs), sliced | |
| 1 egg, slightly beaten | ||
| Evaporated milk | 1/4 Cup (16 tbs), skimmed | |
| Pimento | 2 Tablespoon, finely shredded | |
| Onion flakes | 1 Tablespoon, dehydrated | |
| Garlic salt | 1 Dash | |
Directions
Arrange zucchini in 2 individual baking pans; bake at 400° F. for 15 minutes.
Combine remaining ingredients and mix well (or run in blender).
Pour over zucchini in baking pans.
Put pans into a larger pan holding water 1-inch deep and bake at 350° F. for 45 minutes.
Combine remaining ingredients and mix well (or run in blender).
Pour over zucchini in baking pans.
Put pans into a larger pan holding water 1-inch deep and bake at 350° F. for 45 minutes.
Chef
