Zucchini Parmesan Custards With Sauteed Vegetable Dice Recipes

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ZUCCHINI CUSTARD BAKE



Zucchini Custard Bake image

Categories     Bread     Sauce     Bake     Zucchini

Yield serves 4 to 6

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
Dash of liquid hot pepper sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • 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 (5 to 7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

ZUCCHINI CUSTARD CASSEROLE (A SAVORY RECIPE)



Zucchini Custard Casserole (A Savory Recipe) image

This is not my picture but it's similar. My Mom made this when I was growing up. We always had a huge garden with way too much zucchini. I don't know why my Pop always planted so much since us kids didn't really like it. This was one way that I would eat and enjoy it. I haven't changed much since then. This is still one of the...

Provided by Dee Stillwell

Categories     Casseroles

Time 1h

Number Of Ingredients 12

2 Tbsp butter
2 Tbsp olive oil, light
2 lb zucchini, cut in 3/4 inch pieces
1 medium yellow onion, chopped
3 large eggs
1 c 1/2 & 1/2 or evaporated milk
2 Tbsp fine dry bread crumbs
2 tsp worcestershire sauce
1 tsp seasoned salt
1/2 tsp fresh ground black pepper
1/2 tsp hot pepper sauce
3/4 c parmesan cheese, grated

Steps:

  • 1. Preheat oven to 350 degrees. Spray 2 quart cassarole with cooking spray. Set aside. Melt butter in saute pan, add olive oil and heat. Add zucchini and onion and saute until almost tender, about 5-7 minutes. Remove from heat and allow to cool enough so veggies won't scramble eggs.
  • 2. Beat eggs with milk. bread crumbs, sauces and seasonings, and 3 Tablespoons of parmesan cheese. Combine egg & veggie mixture. Turn into 2 quart cassarole that has been sprayed with cooking spray. Top with remaining parmesan.
  • 3. Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!

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