Zucchini Custard Casserole Recipe
the zucchini custard casserole is prepared with sliced zucchinis, yogurt, rice and cheese. Flavored with bacon and herbs, the zucchini custard casserole is baked in a casserole dish with a yogurt and eggs mix to a golden top and can be served with a side salad.
Ingredients
| Bacon Slices | 4 | |
| Zucchini | 2 Cup (16 tbs), thinly sliced | |
| Onion | 1 Large, finely chopped | |
| 2 or 3 cloves garlic, minced or pressed | ||
| Eggs | 6 | |
| Salt | 3/4 Teaspoon | |
| 1/2 teaspoon Italian herb seasoning or 1/4 teaspoon each basil, oregano and rosemary | ||
| 1 8-ounce container plain yogurt | ||
| Cooked rice | 2 Cup (16 tbs) | |
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
Preheat oven to 350°.
Fry bacon until crisp; drain and crumble.
Reserve 2 tablespoons drippings.
Saute zucchini, onion and garlic in drippings, stirring, until tender; set aside.
Beat eggs with salt, herb seasoning and yogurt in bowl until blended.
Stir in rice, cheese, zucchini mixture and bacon.
Pour into a buttered, shallow 2-quart casserole.
Bake 35 minutes or until top is golden brown and center appears set.
Let stand 5 min-utes prior to serving.
Fry bacon until crisp; drain and crumble.
Reserve 2 tablespoons drippings.
Saute zucchini, onion and garlic in drippings, stirring, until tender; set aside.
Beat eggs with salt, herb seasoning and yogurt in bowl until blended.
Stir in rice, cheese, zucchini mixture and bacon.
Pour into a buttered, shallow 2-quart casserole.
Bake 35 minutes or until top is golden brown and center appears set.
Let stand 5 min-utes prior to serving.
Chef
