Zucchini Custard Casserole A Savory Food

ZUCCHINI CUSTARD PUDDING

Steps:

• In a colander, combine the zucchini and salt.
• Toss to mix and set aside to drain for 30 minutes.
• In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
• Add the bread crumbs, oregano, cheese and butter.
• Beat until blended.
• Squeeze any excess moisture from the zucchini and fold into the egg mixture.
• Pour the mixture into baking dish and bake at 350º F.
• for 40 minutes, until the custard is set.
• Let stand for 10 minutes.
• Serve warm or at room temperature.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

ZUCCHINI CUSTARD BAKE

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 PIE

Steps:

• Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
• Pull out seeds so only the flesh of the zucchini is left.
• Put all the ingredients into a large blender.
• Blend until well mixed.
• Pour into unbaked pie shells.
• Sprinkle well with cinnamon and nutmeg.
• Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
• Let cool on the counter for approximately 1 hour.
• Refrigerate well and serve.
• Its always best topped with whipped cream.

ZUCCHINI CUSTARD CASSEROLE (A SAVORY RECIPE)

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!