Zucchini Custard Pudding

1. 1

   In a colander, combine the zucchini and salt.

2. 2

   Toss to mix and set aside to drain for 30 minutes.

3. 3

   In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.

4. 4

   Add the bread crumbs, oregano, cheese and butter.

5. 5

   Beat until blended.

6. 6

   Squeeze any excess moisture from the zucchini and fold into the egg mixture.

7. 7

   Pour the mixture into baking dish and bake at 350u00b0 F.

8. 8

   for 40 minutes, until the custard is set.

9. 9

   Let stand for 10 minutes.

10. 10

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.