Zucchini Custard Bake Recipe

Name: Zucchini Custard Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 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

Servings: persons

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

1
Preheat oven to 350 degrees.
2
In a large saucepan with a tight-fitting lid, combine melted butter and zucchini.
3
Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes).
4
Remove from heat and set aside.
5
Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan.
6
Mix well.
7
Combine mixture with zucchini, stirring until blended.
8
Turn into a buttered 1 1/2-quart casserole.
9
Sprinkle top with remaining Parmesan cheese.
10
Bake uncovered for 35 to 40 minutes.
11
If the dish has been refrigerated, allow about 10 minutes longer baking time.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Zucchini Custard Bake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Custard Bake

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