Lunch: Zucchini Custard Bake

A creamy baked casserole with fresh zucchini.

Ingredients

1 teaspoon Worcestershire sauce
1/2 cup onion, diced
2 tablespoons fine dry bread crumbs
1/2 cup heavy cream
3 eggs
2 lbs zucchini, cut into small pieces
4 tablespoons butter, melted
1 teaspoon salt
1/8 teaspoon pepper
1 dash Paula Deen's Hot Sauce
1/4 cup Parmesan cheese, grated

Instructions

Preheat oven to 350 °. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5-7 minutes). Remove from heat and set aside. Beat eggs with cream; add breadcrumbs, 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 35-40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

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