Wednesday, June 20, 2007

Zucchini Custard Casserole


6 slices of firm bread (sourdough or millet work great)
1/4 cup soft butter
1 lb whole kernel corn, Frozen or canned
2 Cups thinly sliced zucchini
4 oz green chilies, seeded and chopped
2 cups (about 1/2 lb.) shredded Raw Monterey jack cheese (or your choice)
4 eggs
2 cups raw milk (I use sour)
1 tsp salt
1/8 tsp pepper

Trim crusts off bread, spread butter evenly & arrange buttered side down in 9 x 13 inch dish. Distribute corn evenly. Arrange zucchini over corn. Sprinkle chilies and cheese over zucchini. Beat eggs slightly, then beat in milk, salt & pepper. Pour egg mixture over cheese. Cover & refrigerate overnight. (easily frozen at this point) 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.

Note: you can easily make this ahead and freeze before baking. It comes out wonderfully!

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