Zucchini Custard Bake - PCOS-Friendly Recipe
This Zucchini Custard Bake is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 1 teaspoon Worcestershire sauce
- 1/2 cup onion, diced
- 2 tablespoons fine dry bread crumbs
- 1/2 cup heavy cream
- 3 eggs
- 2 lbs zucchini, cut into small pieces
- 4 tablespoons butter, melted
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 1 dash Paula Deen's Hot Sauce
- 1/4 cup Parmesan cheese, grated
Instructions
- Preheat oven to 350 °. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5-7 minutes). Remove from heat and set aside. Beat eggs with cream; add breadcrumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35-40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.
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Frequently Asked Questions
Yes, this Zucchini Custard Bake recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
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