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Zucchini Custard Pudding




Source of Recipe


Internet


List of Ingredients




1 medium-sized zucchini, grated
1 teaspoon salt
4 eggs
1/2 cup milk or light cream
3/4 cup fine dry bread crumbs
1/2 teaspoon dried oregano
3 tablespoons freshly grated Parmesan cheese
2 tablespoons butter, melted


Recipe



In a colander, combine the zucchini and salt. Toss to mix and set aside to drain for 30 minutes. Preheat the oven to 350 degrees. Butter a 1-quart baking dish. 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 the baking dish. Bake for 40 minutes, until the custard is set. Let stand for 10 minutes. Serve warm or at room temperature.
Serves 4.