Zucchini Florentine - cooking recipe

Ingredients

6 small zucchini, cut in 1/4 inch slices
2 tablespoons butter or 2 tablespoons margarine
1 cup evaporated milk
3 slightly beaten eggs
1 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon paprika

Preparation

Place the zucchini in a 1 1/2 quart casserole, dot with butter. Bake at 400\u00b0F 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 350\u00b0F. until a knife inserted halfway between the center and edge comes out clean, about 40 minutes.