Zucchini Custards with Tomatoes and Basil

Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

You can make the custards earlier in the day, store them in the refrigerator, and bring them to room temperature before serving.

Yield: 8 servings (serving size: 1 custard and 1/4 cup tomato)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 111
  • Calories from fat: 32%
  • Fat: 3.9g
  • Saturated fat: 1.6g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 9.1g
  • Carbohydrate: 10.7g
  • Fiber: 1.9g
  • Cholesterol: 110mg
  • Iron: 1.2mg
  • Sodium: 364mg
  • Calcium: 130mg

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)

Preparation

  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.
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