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Zucchini Custards with Tomatoes and Basil

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell
Yield 8 servings (serving size: 1 custard and 1/4 cup tomato)
You can make the custards earlier in the day, store them in the refrigerator, and bring them to room temperature before serving.

Ingredients

  • 1 1/3 pounds zucchini, coarsely grated
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1/4 cup minced shallots
  • 1/4 cup all-purpose flour
  • 1 1/3 cups fat-free milk, divided
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • Dash of nutmeg
  • Dash of ground red pepper
  • 4 large eggs, lightly beaten
  • 3 large egg whites, lightly beaten
  • 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • 2 cups diced seeded peeled tomato
  • Basil sprigs (optional)

Nutrition Information

  • calories 111
  • caloriesfromfat 32 %
  • fat 3.9 g
  • satfat 1.6 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 9.1 g
  • carbohydrate 10.7 g
  • fiber 1.9 g
  • cholesterol 110 mg
  • iron 1.2 mg
  • sodium 364 mg
  • calcium 130 mg

How to Make It

  1. Preheat oven to 350°.

  2. Spread zucchini on several layers of paper towels; sprinkle with 1/4 teaspoon salt. Cover with additional paper towels. Let stand 15 minutes, pressing occasionally until barely moist. Set aside.

  3. Heat a saucepan coated with cooking spray over medium heat. Add shallots, and cook 5 minutes or until soft, stirring often. Remove pan from heat.

  4. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/3 cup milk, stirring with a whisk. Add 1 cup milk; stir with a whisk. Add milk mixture to pan; cook 3 minutes over medium heat or until thick, stirring constantly.

  5. Place milk mixture, 1/2 teaspoon salt, chopped basil, and next 6 ingredients (chopped basil through egg whites) in a food processor or blender; process until well blended. Add cheese, and process until well blended. Add zucchini, and pulse until combined.

  6. Divide zucchini mixture evenly among 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a jelly roll pan; add hot water to pan to a depth of 1 inch. Bake at 350° 30 minutes or until puffed and brown and a wooden pick inserted in center comes out clean. Remove ramekins from pan; run a knife around edges. Invert custards onto plates. Top with tomato; garnish with basil sprigs, if desired.