I liked the taste of these but found it needed MUCH more cooking time than stated in recipe. I baked four of these the first time in water bath and it took close to twice as long to brown and puff. Baked the otherr 4 without the water bath and they cooked quicker and I preferred the texture more
Zucchini Custards with Tomatoes and Basil
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)
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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
- 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)
- Preheat oven to 350°.
- 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.
- 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.
- 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.
- 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.
- 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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Zucchini Custards with Tomatoes and Basil Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Make-Ahead
- CUISINE: American, Mediterranean
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Blender, Food Processor, Bake
- OCCASION: Spring, Summer, Father's Day, July 4th, Labor Day, Memorial Day, Mother's Day
- PUBLICATION: Cooking Light
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