zucchini-custard bake
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Zucchini custard bake

A nice eggy main dish for a brunch or light supper. Finished up in the oven in less than an hour, but needs earlier prep time for the vegetables.

Amounts in the recipe are for 4-6 servings, prepared in a small oblong glass baking dish (7 in x 11 in) or 2 qt casserole.

For 6-8 servings, increase amounts by half and use a large oblong baking dish (9 in x 13 in) or 3 qt casserole.

  • 4 Tbsp (1/2 stick) butter
  • 2 lbs zucchini, in small pieces
  • 6 medium mushrooms, sliced

Cut the zucchini in half lengthwise, then cut in thin slices. Clean and slice the mushrooms.

Melt the butter in a large saucepan with a tight-fitting lid. Add the vegetables and stir to coat with melted butter. Cover and cook over low heat until tender, about 10 minutes. Stir occasionally. Set aside to cool to room temperature before proceeding.

  • 4 eggs
  • 1/2 cup half-and-half
  • 3 Tbsp fine dry bread crumbs
  • 1/2 cup onion, diced
  • 1 tsp Worcestershire sauce
  • dash hot pepper sauce (Tabasco)
  • 1 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup grated Parmesan cheese
  • ———
  • 1/4 cup grated Parmesan cheese

Beat the eggs with half and half. Add all the other ingredients and mix well. Combine the mixture with the cooled vegetables and turn into a buttered glass baking dish (2qt, 7 in x 11 in oblong) or casserole.

Sprinkle the second 1/4 cup Parmesan cheese over the top and bake uncovered for 40 minutes.

Let rest for 15-20 minutes before serving.

Servings: 4-6

Credits: Adapted from Paula Deen, FoodNetwork.com