Zucchini Custard Casserole


¼ C onion, diced

1 tsp. tamari soy sauce

2 T. oil

¼ tsp. hot pepper sauce

2 lb. zucchini, sliced (6 C)

1/8 to ¼ tsp. salt

3 eggs

Dash black pepper

½ C milk

¼ to ½ tsp. dried oregano, crushed

2 T. bread crumbs

¼ C + 2 T. Parmesan cheese


Sauté onion in oil until tender.  Add zucchini and cook till squash is barely tender, 7-8 min.  Combine remaining ingredients except 2 T. Parmesan, add to zucchini mixture and turn into serving dish.  Top with remaining Parmesan cheese.