- 2 pounds zucchini, cut into 1/4-inch slices
- 2 teaspoons olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 4 eggs
- 1/2 cup half and half
- Dash Tabasco
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried onion flakes (sometimes called “instant onion flakes” or “chopped onion”)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2 tablespoons fine bread crumbs (white or whole wheat – can also use Italian-flavored)
- 6 tablespoons grated Parmesan cheese, divided
- Preheat the oven to 425 degrees.
- Place the sliced zucchini in a single layer on a large rimmed cookie sheet (or half-sheet pan) – use 2 pans if they won’t fit in one layer. Drizzle with olive oil and toss. Season with salt and pepper and toss again. Roast until tender and golden brown, around 20 to 25 minutes. Set aside to cool.
- Reduce oven temperature to 350 degrees. Oil (or spray with olive oil) a 10-inch tart pan or a 7 by 11-inch baking dish.
- In a medium mixing bowl, whisk together the eggs, cream, Tabasco, Worcestershire sauce, onion, Italian seasoning, garlic powder, bread crumbs and 1 tablespoon of the cheese.
- Layer the zucchini evenly in the prepared baking dish. Drizzle egg-cream mixture over the top and let it soak in – all of the zucchini should be covered. Sprinkle remaining 4 tablespoons cheese over the top. Bake for around 30 to 35 minutes or until set, puffy and golden brown. Let sit for 5 minutes before serving.
Make ahead: Custard can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.
- Category: side dishes, brunch, lunch, vegetarian