Best Zucchini Custard Casserole Recipes

Zucchini Custard Casserole (A Savory Recipe) image

Provided by Dee Stillwell

Time 1h

Number Of Ingredients 12

2 Tbsp butter
2 Tbsp olive oil, light
2 lb zucchini, cut in 3/4 inch pieces
1 medium yellow onion, chopped
3 large eggs
1 c 1/2 & 1/2 or evaporated milk
2 Tbsp fine dry bread crumbs
2 tsp worcestershire sauce
1 tsp seasoned salt
1/2 tsp fresh ground black pepper
1/2 tsp hot pepper sauce
3/4 c parmesan cheese, grated

Steps:

1. Preheat oven to 350 degrees. Spray 2 quart cassarole with cooking spray. Set aside. Melt butter in saute pan, add olive oil and heat. Add zucchini and onion and saute until almost tender, about 5-7 minutes. Remove from heat and allow to cool enough so veggies won't scramble eggs.
2. Beat eggs with milk. bread crumbs, sauces and seasonings, and 3 Tablespoons of parmesan cheese. Combine egg & veggie mixture. Turn into 2 quart cassarole that has been sprayed with cooking spray. Top with remaining parmesan.
3. Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!

Zucchini Custard Casserole. image

Provided by @MakeItYours

Number Of Ingredients 12

2 Summer squash or zucchini (sliced into ½- rounds (about 4 cups))
2 Tablespoons olive oil
1 medium onion (coarsely chopped)
3 ounces goat cheese
3 tablespoons butter
¼ cup cornmeal
2 large eggs (beaten)
1 cup milk
3 tablespoons chopped fresh dill (plus sprigs for garnishing)
1 tablespoon sugar
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper

Steps:

Preheat oven to 400°F. Heat the olive oil in a frypan. Add in the squash and onions and cook over medium-high heat, covered, until tender, about 10 minutes. Mash slightly with a potato masher or large fork. Add the goat cheese and butter while
still hot and stir until melted. Mix in the cornmeal, eggs, milk, dill,
sugar, salt, and pepper. Pour into an 8-by-8-inch baking dish or 6
individual ramekins that have been coated with cooking spray. Bake for 40 minutes (35 minutes for the ramekins) or until golden brown on top. Serve warm or at room temperature