Zucchini custard
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | smalls | Zucchini, sliced 1/4 inch thick |
| ¼ | cup | Sour cream |
| ½ | teaspoon | Seasoned salt |
| ⅛ | teaspoon | Pepper |
| 1 | Egg | |
| 2 | tablespoons | Margarine |
| 1 | dash | Of garlic salt |
| ½ | cup | Parmesan or romano cheese, grated |
Directions
Boil zucchini in small amount of boiling water until tender crisp.
Drain well and place in shallow 1 quart baking dish. With fork, beat together next 6 ingredients and half the cheese. Pour over zucchini and sprinkle with remaining cheese. Bake in 400 F oven for 15 minutes or until set.
Origin: Jayne Donnelly, Fort Worth Shared by: Sharon Stevens
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