Zucchini Custard Bake

Ingredients

• 4 tablespoons butter melted ()
• 2 tablespoons bread crumbs dry fine
• 3  eggs 
• 0.5 cup evaporated milk light undiluted
• 0.5 cup onion diced
• 0.3 cup parmesan grated
• 0.1 teaspoon pepper 
• 1 Dash pepper sauce hot
• 1 teaspoon salt 
• 1 teaspoon worcestershire sauce 
• 2 pounds zucchini cut into small pieces

Equipment

• sauce pan
• oven

Directions

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