Zucchini Custard Pudding

• 1 medium zucchini, grated
• 1 teaspoon salt
• 4 eggs
• 1/2 cup milk or 1/2 cup light cream
• 3/4 cup fine dry breadcrumb
• 1/2 teaspoon dried oregano
• 3 tablespoons freshly grated parmesan cheese
• 2 tablespoons butter, melted

1. In a colander, combine the zucchini and salt.
2. Toss to mix and set aside to drain for 30 minutes.
3. In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
4. Add the bread crumbs, oregano, cheese and butter.
5. Beat until blended.
6. Squeeze any excess moisture from the zucchini and fold into the egg mixture.
7. Pour the mixture into baking dish and bake at 350u0b0 F.
8. for 40 minutes, until the custard is set.
9. Let stand for 10 minutes.
10. Serve warm or at room temperature.

zucchini, salt, eggs, milk, fine dry breadcrumb, oregano, freshly grated parmesan cheese, butter

Taken from www.food.com/recipe/zucchini-custard-pudding-61337 (may not work)