Zucchini Custard Bake - 5 pts, 11g carbs, 2g fiber

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* Exported from MasterCook *

 

Zucchini Custard Bake - 5 pts, 11g carbs,

2g fiber

 

Recipe By :

Serving Size : 5 Preparation Time :0:00

Categories : LowerCarbs Veggie

WW

 

Amount Measure Ingredient -- Preparation

Method

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4 tablespoons butter -- (1/2 stick) 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

1/2 cup onion -- diced

1 teaspoon vegetarian Worcestershire

sauce

1 Dash hot pepper sauce

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup grated Parmesan

 

 

Preheat oven to 350 degrees F.

 

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. 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. Mix well.

 

Let zucchini cool.

 

Combine mixture with zucchini, stirring until blended.

Turn into a buttered 1 1/2 quart casserole. Sprinkle

top with remaining Parmesan. Bake uncovered for 35 to

40 minutes. If the dish has been refrigerated, allow

about 10 minutes longer baking time.

 

Yield: 4 to 6 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

 

Description:

" 5 pts "

Source:

" Paula Deen, Episode#: PA0712, © 2006 Television

Food Network "

S(MC format by Chupa Babi):

" 12.16.07 "

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Per Serving (excluding unknown items): 220 Calories;

16g Fat (62.4% calories from fat); 10g Protein; 11g

Carbohydrate; 2g Dietary Fiber; 163mg Cholesterol;

705mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean

Meat; 1 Vegetable; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 3254 3166 0 1656 0 0 0 0 0

 

 

 

 

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