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- Coming up next, I'm gonna share with y'all
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for whatever you're gonna have for Easter.
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Don't people have a lot of lamb at Easter?
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- [Speaker Two] We do ham.
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Well, that's usually what I do is pork,
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but I think a lot of people have lamb.
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But whatever you choose to do,
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this dish will go with any of those proteins.
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And we're gonna start with our zucchini
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that we've cut up into small pieces.
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And I've got a little butter here
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and I'm heating our pan.
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We're gonna just cook our zucchini
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for about six or seven minutes.
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I love like Asian zucchini,
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you know, in your Japanese restaurants.
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Oh my goodness, that zucchini is so delicious.
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Michael and I, even Michael loves it.
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So I'm gonna put this on about medium heat,
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and you'll want to use a pot
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that's got a nice tight fitting lid.
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So, ooh, it'd already gotten hot.
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So like I said, five to seven minutes,
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and then we're going to pull it off the heat.
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And I'm gonna go ahead and mix up everything
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because this is like a zucchini custard.
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So I'm gonna start with my three eggs.
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I think I want a fork for this one.
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We're gonna have to let that cool a little bit
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because we don't want to use scrambled eggs.
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And I've got my cream.
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The heavier the cream, the more it sticks to your cup.
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Now I'm gonna add my onion
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and a couple of tablespoons of a real fine breadcrumb
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and a teaspoon of Worcestershire
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and a dash of Paula Deen hot sauce.
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So just a dash or more.
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We've got Parmesan cheese,
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we've got salt, and we've got pepper.
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So after our zucchini has gotten soft,
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we're gonna mix that all together
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and we're going to top it with like a fourth of a cup more
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And I've already sprayed my casserole dish.
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You'll need about a quart and a half of a dish
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And I'm just gonna give them a stir every few minutes
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so it'll be ready in five to seven minutes
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to mix it all together and put it in the oven.
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This zucchini is so delicious, y'all.
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I can't quit tasting it.
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I could eat it just like that.
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Now, I just tasted this
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and it was very, very bland because of the lack of salt.
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There's salt in here and not a whole bunch of salt.
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But anyway, I added just a little salt to this
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and kind of stirred it up.
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And I'm going to temper this.
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And when I say temper, slowly heat this up
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because of our eggs that we have in it.
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Rather than just dumping it on top of that hot zucchini,
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we gonna slowly get it warm.
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Okay, and it is getting nice and warm.
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Okay, so I think we're safe now.
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We're just gonna dump it all in here.
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and I've got my casserole dish
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all greased up waiting for us.
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And remember, this is like a zucchini custard bake.
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This would be so good with rice.
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Some rice and zucchini.
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Now, I didn't drain my zucchini
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because that was a thick custard that we had,
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so now I'm gonna top it with a fourth of a cup
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of grated Parmesan cheese.
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And we're gonna cook this for about 35
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or 40 minutes in a 350 degree oven.
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And like I said, this is delicious anytime of year,
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but I like it because it's so versatile
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and it will go with any protein that you choose.
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Our zucchini custard bake is ready and it looks delicious.
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- I should have turned it around
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because the oven got hotter on one side.
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I think I'll stick it back.
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- On this side, yes, but I mean, it's done.
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Yep, I'm gonna do that.
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I didn't recognize our oven cooking like that.
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I mean, I usually like if we doing cakes or cookies,
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So we'll just give that a couple more minutes
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for that other side to get brown, like the other side.
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All right, let's check on our zucchini custard bake
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Oh yeah, yeah, that's brown on all the sides.
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It could stand to be a little bit darker, right over there,
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So I'm going to just leave that sitting right here, Eddie,
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because I don't want to scold my mouth,
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so I'm gonna let it sit here and cool for a while, okay?
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I'm gonna try not to mess this up
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because I may serve this to company tonight for dinner.
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You can't tell I dipped in it.
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You know, it tastes like cornbread dressing
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Now y'all got to taste this.
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Now, I know y'all didn't give this up fully.
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- [Speaker Two] We did not.
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Yep, it's like cornbread, but I think may be better.
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And I'm so glad that I tossed just a little bit of salt
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on that zucchini after I had cooked it.
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You going to find yourself making this over
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and over and over again.
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I could eat a big plate full, but I'm not, I'm not.
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I'm gonna be strong like Theresa and Eddie.
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- [Speaker Two] That's only on sweets.
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- [Speaker Two] When he's makes a decision--
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- Oh listen, don't even try.
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So speaking of trying, do try this one.
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And don't forget when you come into my show
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and that'll bring you to
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everything that I've got to offer on my show.
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And I appreciate it.
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So love and best dishes, y'all.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
