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Background
Gender: Female
Status:
Single
Location:
Glen Allen, Virginia
United States
Glen Allen, Virginia
United States
School:
Master of Science and Bachelor of Arts from Brooklyn College in New York.
Master of Science and Bachelor of Arts from Brooklyn College in New York.
Work:
A public relations and communications professional whose last job was eliminated as part of a reorganization.
A public relations and communications professional whose last job was eliminated as part of a reorganization.
Hometown(s):
Brooklyn, New York ~ Parma, Ohio ~ Elicott City, Maryland ~ Morgantown, West Virginia ~ Annandale, Virginia
Brooklyn, New York ~ Parma, Ohio ~ Elicott City, Maryland ~ Morgantown, West Virginia ~ Annandale, Virginia
Quote:
"Whatever....."
"Whatever....."
My first zucchiniMy first zucchini
"Bubba," my first zucchini. So far, it's been made into zucchini crisps and a zucchini custard casserole. The last piece becomes zucchini pancakes.
Jacoby339 says:
Born in Brooklyn? Zucchini Pancakes? MY HERO.
Pleased to meet you,
Ted
Pleased to meet you,
Ted
Posted: August 27, 2008 7:13PM EDT
SuzyQ says:
Here's the recipe. Enjoy!
Zucchini Custard Bake
4 tablespoons (1/2 stick) butter, 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 Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
NOTE: I added about 1/4 cup of sauteed mushrooms and about 1/4 cup of sauteed onions.
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. Combine mixture with cooled 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.
Zucchini Custard Bake
4 tablespoons (1/2 stick) butter, 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 Worcestershire sauce
Dash hot pepper sauce
1 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan
NOTE: I added about 1/4 cup of sauteed mushrooms and about 1/4 cup of sauteed onions.
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. Combine mixture with cooled 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.
Posted: July 23, 2008 11:18PM EDT
frelnc says:
No fair. I'm drooling. You wouldn't want to share that zuchinni custard casserole by any chance? Seriously?
Mary T
Mary T
Posted: July 23, 2008 10:59PM EDT
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Added: Jul 18, 2008
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