Zucchini Custard Casserole

Originally posted August 25, 2006.

I’m going to start this dish tonight, and prepare it for tomorrow night’s dinner.

  • 6 slices of firm sourdough bread (I am using my kefir bread, which is very sour — I have used my very sour kefir bread before, and the sour taste is somehow neutralized so that when it is served, it is not sour)
  • 1/4 cup soft butter
  • 1 cup frozen corn
  • 2 medium zucchini squash, sliced thin
  • 4 oz can chopped green chiles
  • 2 cups (about 1/2 lb.) shredded cheddar cheese (or your choice but not too sharp)
  • 4 eggs
  • 2 cups milk
  • 1 tsp salt
  • 1/8 tsp pepper

1) Spread butter on slices of bread and arrange buttered side down in 9 x 13 inch dish. 2) Distribute corn evenly. Arrange zucchini over corn.

3) Sprinkle chiles over zucchini. 4) Sprinkle cheese over the top.

Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight.

Bake uncovered in 375 degree oven for 30-40 minutes, or until lightly brown & puffed. Let stand about 10 minutes before serving.

Makes 6-8 servings.

Until next time.

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