Zucchini Custard

4 medium zucchini
2 medium onions
1/4 cup (1/2 stick) butter
1 1/2 cups sharp cheddar cheese, grated
2/3 cup milk
3 eggs
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/4 teaspoon pepper

Slice the zucchini into 1/2 inch rounds. Peel and slice the onions
thinly. Sauté the onions and zucchini in butter for five minutes or until
golden. Spoon into a medium sized casserole. Combine half the cheese, the
milk, eggs, nutmeg, salt and pepper in a bowl. Pour over the vegetables
and top with the rest of the cheese. Place the casserole in a pan of hot
water in a preheated 350 oven. Bake for 35 minutes or until the custard
is set. May be served hot, room temperature or cold. Serves four.






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