Recipe courtesy Paula Deen-FoodTV Difficulty: Easy Prep Time: 20 minutes Cook Time: 45 minutes Yield: 4 to 6 servings LOVE THIS RECIPE - I CHANGED 1 ITEM - THE ZUCCHINI AND PUT IN BROCCOLI. IT CAME OUT GREAT EVERYONE ATE IT - NONE LEFT. Could substitute almost any vegetable.

Ingredients

4	tablespoons (1/2 stick) butter, melted
2	pounds zucchini,cut into small pieces (might increase to 2-1/2 pounds).
3/4	cup better'n eggs or 3 eggs
1/2	cup undiluted fat free evaporated milk or light cream
2	tablespoons fine dry bread crumbs
1/2	cup onion, diced
1	teaspoon Worcestershire sauce
1	dash hot pepper sauce
1	teaspoon salt
1/8	teaspoon pepper
1/4	cup Parmesan cheese, grated

Directions

1. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini.
   
   
2. 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.
   
   
4. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan.
   
   
5. Mix well.
   
   
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.
   
   
9. If the dish has been refrigerated, allow about 10 minutes longer baking time.
   
   

Categories

Vegetables, Brunch, Side Dish, American-Southern, Easter, Bake, Vegetarian

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in calcium High in riboflavin High in vitamin A Very high in vitamin C

Bad points High in saturated fat High in sodium