Zucchini Custard Casserole A Savory Recipes

ZUCCHINI CUSTARD PIE

Zucchini Custard Pie image

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Steps:

Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
Pull out seeds so only the flesh of the zucchini is left.
Put all the ingredients into a large blender.
Blend until well mixed.
Pour into unbaked pie shells.
Sprinkle well with cinnamon and nutmeg.
Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
Let cool on the counter for approximately 1 hour.
Refrigerate well and serve.
Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

ZUCCHINI CUSTARD PUDDING

Zucchini Custard Pudding image

This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.

Provided by Miss Annie

Categories Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium zucchini, grated
1 teaspoon salt
4 eggs
1/2 cup milk or 1/2 cup light cream
3/4 cup fine dry breadcrumb
1/2 teaspoon dried oregano
3 tablespoons freshly grated parmesan cheese
2 tablespoons butter, melted

Steps:

In a colander, combine the zucchini and salt.
Toss to mix and set aside to drain for 30 minutes.
In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
Add the bread crumbs, oregano, cheese and butter.
Beat until blended.
Squeeze any excess moisture from the zucchini and fold into the egg mixture.
Pour the mixture into baking dish and bake at 350º F.
for 40 minutes, until the custard is set.
Let stand for 10 minutes.
Serve warm or at room temperature.

Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1

ZUCCHINI CUSTARD BAKE

Zucchini Custard Bake image

Categories Bread Sauce Bake Zucchini

Yield serves 4 to 6

Number Of Ingredients 11

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

Steps:

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

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