6 small zucchini squash, cut in 1/4 inch slices 2 tablespoons of butter or margarine 1 cup of evaporated milk 3 slightly beaten eggs 1 teaspoon of salt 1/4 teaspoon of garlic salt 1/4 teaspoon of pepper 1/2 teaspoon of paprika
Place the zucchini in a 1 1/2 quart casserole, dot with butter. Bake at 400ºF. until the zucchini is partially cooked but still crisp, about 15 minutes. Combine the milk, eggs, salt, garlic salt, and pepper, pour over zucchini. Sprinkle with paprika. Set casserole in a shallow pan, filling pan to 1 inch with hot water. Bake at 350ºF. until a knife inserted halfway between the center and edge comes out clean, about 40 minutes. Makes 6 servings
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