• Mon - Sun : 8:30am to 9:30pm
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

zucchini parmesan custards with sauteed vegetable dice

Desciption

this recipe looks like it has a lot of directions, but don't let that scare you, it's basically to talk you through it, it's actually pretty easy. this make a great appetizer, fantastic for brunch, or a very special side dish.

Tags

# # # # # # # # # # # # # # # # # # # # # # # # # # # #

Steps

  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
  5. But you dont have to peel them"
  6. Shred enough zucchini to get 1 cup packed
  7. Melt the butter in a frying pan
  8. Dip a brush into the melted butter and swirl them around the inside of each custard cup
  9. Add the zucchini and the grated onion to the rest of the butter left in the pan
  10. Cook over medium heat
  11. Stirring every now and again
  12. For about 5 minutes
  13. Until the zucchini is tender and the skillet is dry
  14. Heat the milk and the evaporated milk either on top of the stove or in the microwave
  15. "dont boil the milk
  16. Just get a few small bubbles around the edges"
  17. Whisk the eggs and the yolks in a large bowl until blended
  18. Slowly whisk in the hot milk mixture
  19. "i said slowly
  20. You dont want to cook the eggs right there and then"
  21. Set a sieve over a large measuring cup and strain the eggy-milk mixture into it
  22. "as careful as you were
  23. You probably did cook a bit of the egg
  24. And we dont want that in our custard"
  25. Add the cheese
  26. Salt and pepper
  27. Stir in the zucchini mixture
  28. "make sure its distributed evenly through the custard mixture"
  29. Carefully ladle the mixture into the custard cups
  30. Place the baking pan with the cups in it in the oven
  31. Carefully
  32. Add enough boiling water to come 1 inch up the sides of the cups
  33. Bake until the custards are set
  34. About 25 minutes
  35. Remove the pan from the oven
  36. Transfer the cups to a wire rack to cool
  37. Use a spatula
  38. Those cups are hot
  39. Making the vegetable dice: make sure the vegetables are diced in small pieces
  40. Pretty much all the same size
  41. Melt the butter in a saute pan
  42. And then add the vegetables
  43. Sautee
  44. Stirring every minute or so
  45. Until the vegetables are tender
  46. Between 5 and 10 minutes
  47. Add the brown sugar
  48. Ginger
  49. Tomato sauce
  50. Salt and pepper
  51. Bri

Step 35

Total Time in Minute 65

Ingredients Count 16

cooking zucchini parmesan custards with sauteed vegetable dice

See More Relate Photo

Ingredients

Zucchini

Sweet butter

Onion

Milk

Evaporated milk

Eggs

Egg yolks

Parmesan cheese

Salt

White pepper

Red bell peppers

Pumpkin

Brown sugar

Ginger

Tomato sauce

Salt and pepper

Kitchen Product Offer


See More Kitchen Products Click here

You may Interest

a taste of summer citrus salad

sharon the rocket gifted me with now serving: fmb favourites, a cookbook from the farmers and merchants bank. this recipe sounds so refreshing. adapted slightly to make it less sweet. a taste of summer citrus salad

alice medrich s peanut butter cookies

from alice medrich's cookies and brownies book, this is a great, easy-to-make recipe that produces a rich flavored peanut butter cookie, with a shortbread-like texture. use cookie stamps and other kitchen tools to create simple, elegantly designed cookie alice medrich s peanut butter cookies

alton brown s sauerbraten

i found this on the food network website, and i served this saturday night and got a resounding "wow!" the meat was so tender that it fell apart when i tried to transport it from the pot to the serving platter. both gravy and the sauerbraten got applause alton brown s sauerbraten

amazing eggnog shake

a cold shake that i developed that tastes just like cold, creamy eggnog. there are no raw eggs in it. i use rum flavoring in this, but real rum can probably be substituted. amazing eggnog shake

apple date crisp

this is something a little different than the old standby dessert. goes great with a scoop of vanilla ice cream a la mode! apple date crisp

apple ladybug treats

red apples are decorated to look like lady bugs. this is a quick, easy, and fun snack that kids will enjoy making and eating. a raw recipe! this would be fun to put in the kids lunchbox too. enjoy! apple ladybug treats

aunt darlene s cream cheese frosting

a delicious frosting for any carrot cake recipe #19884. i like to make mine white, but in the chicago area you often see it tinted pink. aunt darlene s cream cheese frosting

authentic carne asada

for those who love the traditional flavor of carne asada instead of the fast food attempt, you'll love this recipe authentic carne asada

baked mediterranean orange roughy

the accompaniments to the to fish were derived from a delicious pasta dish i'd eaten. i figured it would also go well with a flaky white fish. you can substitute tilapia for the orange roughy as well. super easy to make, always a winner. baked mediterranean orange roughy

baked parmesan tomatoes

this is a recipe i got from ivillage. they are delicious! plus baking tomatoes doesn't only make them scrumptious, it also brings out those healthy lycopenes and helps you absorb them more efficiently. baked parmesan tomatoes

balsamic marinated tomato and mozzarella salad

a perfectly simple salad marinated in a combination of olive oil and balsamic vinegar and kicked up with onion, garlic and basil. the longer it sits, the better it gets. also great served over pasta. balsamic marinated tomato and mozzarella salad

bourbon beef grill or broil

i love grilled and broiled beef, but sometimes i have to buy a really tough piece of meat because of the expense. this marinade will make a tough piece of meat enjoyable, as long as you let it soak for at least 8 hours. great taste, and uses things you bourbon beef grill or broil

Events.

Follow the food and cooking here.