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ZUCCHINI WEEK: ZUCCHINI CUSTARD BAKE

In case you didn't know, Sunday is National Sneak a Zucchini Onto Your Neighbor's Porch Night. To prepare for the inevitable onslaught, we'll offer a week's worth of recipes that utilize one of summer's most plentiful crops. Today's recipe sounds a little odd, but the readers of foodnetwork.com claim that it's another Paula Deen masterpiece.

INGREDIENTS

4 tablespoons (1/2 stick) butter, melted

2 lbs. zucchini, cut into small pieces

3 eggs

1/2 cup undiluted evaporated milk or light cream

2 tablespoons fine dry bread crumbs

1/2 cup onion, diced

1 teaspoon Worcestershire sauce

Dash hot pepper sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan

DIRECTIONS

Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender, about 5 to 7 minutes. Remove from heat, set aside and let zucchini cool before adding eggs to avoid them becoming scrambled. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Let zucchini cool. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2 quart casserole. Sprinkle top with remaining Parmesan. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

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