Zucchini Custard Bake

Name: Zucchini Custard Bake
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 4 Tbsps (1/2 stick) butter, melted; 2 Tbsps fine dry bread crumbs; 3 eggs; 118 milliliters undiluted evaporated milk or light cream; 118 milliliters onion, diced; 59 milliliters grated Parmesan; 0 teaspoons pepper; 1 Dash hot pepper sauce; 1 teaspoon salt; 1 teaspoon Worcestershire sauce; 907 grams zucchini, cut into small pieces

This recipe makes 6 servings with 189 calories, 8g of protein, and 13g of fat each. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of worcestershire sauce, parmesan, zucchini, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Zucchini

Butter

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Worcestershire Sauce