Zucchini Parmesan Custards with Sauteed Vegetable Dice Recipe

Posted by
Rate It!
Zucchini Parmesan Custards with Sauteed Vegetable Dice
Add your photo!
Ingredients
18
Count
Nutrition
203
Calories
Total time
45
Minutes
Comments Print recipe

Ingredients:

Directions:

  1. Make the custards: Preheat the oven to 350 degrees F.
  2. Fill up a kettle with water and boil the water.
  3. Place six custard cups with butter and arrange them in a 13 X 9 inch baking pan.
  4. Wash and trim the zucchini, but you don't have to peel them.
  5. Shred enough zucchini to get 1 cup packed.
  6. Melt the butter in a frying pan.
  7. Dip a brush into the melted butter and swirl them around the inside of each custard cup.
  8. Add the zucchini and the grated onion to the rest of the butter left in the pan.
  9. Cook over medium heat, stirring every now and again, for about 5 minutes, until the zucchini is tender and the skillet is dry (the zucchini will release some water and this will help cook it as well).
  10. Heat the milk and the evaporated milk either on top of the stove or in the microwave.
  11. Don't boil the milk, just get a few small bubbles around the edges.
  12. Whisk the eggs and the yolks in a large bowl until blended.
  13. Slowly whisk in the hot milk mixture.
  14. I said slowly, you don't want to cook the eggs right there and then.
  15. Set a sieve over a large measuring cup and strain the eggy-milk mixture into it.
  16. As careful as you were, you probably did cook a bit of the egg, and we don't want that in our custard.
  17. Add the cheese, salt and pepper.
  18. Stir in the zucchini mixture.
  19. Make sure it's distributed evenly through the custard mixture.
  20. Carefully ladle the mixture into the custard cups.
  21. Place the baking pan with the cups in it in the oven.
  22. Carefully, add enough boiling water to come 1 inch up the sides of the cups.
  23. Bake until the custards are set, about 25 minutes.
  24. Remove the pan from the oven.
  25. Transfer the cups to a wire rack to cool.
  26. Use a spatula, those cups are hot.
  27. Making the Vegetable Dice: Make sure the vegetables are diced in small pieces, pretty much all the same size.
  28. Melt the butter in a saute pan, and then add the vegetables.
  29. Sautee, stirring every minute or so, until the vegetables are tender, between 5 and 10 minutes.
  30. Add the brown sugar, ginger, tomato sauce, salt and pepper.
  31. Bring to the boil and then lower the heat, cooking for an additional 5 minutes.
  32. Putting the whole thing together: Run a thin knife around the edges of the custard cups to loosen the custard.
  33. Spread some of the vegetable dice on 6 small plates.
  34. Invert the custard on to the vegetables.
  35. Top with additional vegetables and serve.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 202.89 Kcal (849 kJ)
Calories from fat 57.69 Kcal
% Daily Value*
Total Fat 6.41g 10%
Cholesterol 128.72mg 43%
Sodium 1046.69mg 44%
Potassium 577.38mg 12%
Total Carbs 25.82g 9%
Sugars 14.78g 59%
Dietary Fiber 2.31g 9%
Protein 10.71g 21%
Vitamin C 49.6mg 83%
Vitamin A 1mg 33%
Iron 18.3mg 102%
Calcium 238.8mg 24%
Amount Per 100 g
Calories 70.79 Kcal (296 kJ)
Calories from fat 20.13 Kcal
% Daily Value*
Total Fat 2.24g 10%
Cholesterol 44.91mg 43%
Sodium 365.21mg 44%
Potassium 201.46mg 12%
Total Carbs 9.01g 9%
Sugars 5.16g 59%
Dietary Fiber 0.81g 9%
Protein 3.74g 21%
Vitamin C 17.3mg 83%
Vitamin A 0.3mg 33%
Iron 6.4mg 102%
Calcium 83.3mg 24%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 4.1
    Points
  • 5
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top