Zucchini-Custard Casserole Recipe

Name: Zucchini-Custard Casserole
Yield: 4 servings
Cuisine: American
Ingredients: 2 lb. zucchini (about 4 c.), sliced; 2 Tbsp. minced onion; 1/4 c. melted butter; 3 eggs; 1/2 c. milk; 2/3 c. grated cheese; dash of pepper; 1/3 c. Parmesan cheese; 2 Tbsp. dry breadcrumbs; 3/4 tsp. salt; dash of pepper

Servings: persons

2 lb. zucchini (about 4 c.), sliced
2 Tbsp. minced onion
1/4 c. melted butter
3 eggs
1/2 c. milk
2/3 c. grated cheese
dash of pepper
1/3 c. Parmesan cheese
2 Tbsp. dry breadcrumbs
3/4 tsp. salt
dash of pepper

1
In large skillet, saute zucchini and onion in butter until tender.
2
Set aside.
3
In a large mixing bowl, beat eggs and milk. Add half of the grated cheese, half the Parmesan cheese, the breadcrumbs, salt and pepper.
4
Stir in cooked zucchini and onion. Turn mixture into a buttered 1 1/2-quart casserole dish.
5
Sprinkle top with remaining cheeses.
6
Bake uncovered in a preheated 350u00b0 oven approximately 35 to 40 minutes, until lightly browned.
7
Easy and delicious.
8
Enjoy.

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: 2 lb. zucchini (about 4 c.), sliced, 2 Tbsp. minced onion, 1/4 c. melted butter, 3 eggs, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini-Custard Casserole

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