Rating: 3 stars
1 Ratings
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  • 3 star values: 1
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You can make the custards earlier in the day, store them in the refrigerator, and bring them to room temperature before serving.

Recipe by Cooking Light June 2003

Gallery

Credit: Photography: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary test

Yield:
8 servings (serving size: 1 custard and 1/4 cup tomato)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

111 calories; calories from fat 32%; fat 3.9g; saturated fat 1.6g; mono fat 1.3g; poly fat 0.5g; protein 9.1g; carbohydrates 10.7g; fiber 1.9g; cholesterol 110mg; iron 1.2mg; sodium 364mg; calcium 130mg.
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