Zucchini Custards with Tomatoes and Basil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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. 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) |
Directions:
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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