Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
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 cup 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 chopped seeded peeled tomato
- Basil sprigs (optional)
Directions[]
- 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 frequently.
- Remove pan from heat.
- Lightly spoon flour into a dry measuring cup; level with a knife.
- Combine flour and 1/3 cup milk; stir with a whisk.
- Add 1 cup milk; stir with a whisk.
- Add milk mixture to pan; cook over medium heat 3 minutes or until thick; stir constantly.
- Place milk mixture, 1/2 teaspoon salt, basil, and next 6 ingredients in a food processor; process until well blended.
- Add cheese, and process until well blended.
- Add zucchini; pulse until combined.
- Divide zucchini mixture evenly among 8 (4-ounce) ramekins or custard cups coated with cooking spray.
- Place ramekins in a shallow roasting pan; add hot water to pan to a depth of 1 inch.
- Bake at 350° for 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.
Yield: 8 servings (serving size: 1 custard and 1/4 cup tomato)