Zucchini Bread Pudding (Squash Custard)

Name: Zucchini Bread Pudding
Yield: 4
Ingredients: 1 kg of zucchini cut into slices; 1 tablespoon of finely chopped onion; 1/4 cup of melted butter or margarine; 3 eggs; 1/2 cup of milk; 1/3 cup of grated Parmesan cheese; 2 tablespoons of all-purpose flour; salt and black pepper to taste; 1/2 cup of grated Parmesan cheese

1
1 kg of zucchini cut into slices
2
1 tablespoon of finely chopped onion
3
1/4 cup of melted butter or margarine
4
3 eggs
5
1/2 cup of milk
6
1/3 cup of grated Parmesan cheese
7
2 tablespoons of all-purpose flour
8
salt and black pepper to taste
9
1/2 cup of grated Parmesan cheese

Ingredients

1
1 kg of zucchini cut into slices
2
1 tablespoon of finely chopped onion
3
1/4 cup of melted butter or margarine
4
3 eggs
5
1/2 cup of milk
6
1/3 cup of grated Parmesan cheese
7
2 tablespoons of all-purpose flour
8
salt and black pepper to taste
9
1/2 cup of grated Parmesan cheese

Directions

1
In a large skillet, sauté the zucchini and onion in butter or margarine until tender
2
In a large bowl, whisk together eggs, milk, 1/3 cup of Parmesan cheese, flour, salt, and black pepper
3
Add the cooked zucchini and onion to the egg mixture
4
Pour into an ungreased 9x13-inch baking dish
5
Sprinkle with remaining 1/2 cup of Parmesan cheese
6
Bake in a moderate preheated oven (350°F) for 35-40 minutes or until golden brown
7
Serves 4 to 6 people
8
Serve with whole wheat rice.