Ingredients for Zucchini Parmesan Custards With Sauteed Vegetable Dice
- 1 medium zucchini, diced (about 1 cup)
- Sweet Butter
- Onion
- 1 cup milk
- Evaporated Milk
- 4 large eggs
- Egg Yolks
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- White Pepper
- Red Bell Peppers
- Pumpkin
- Brown Sugar
- Ginger
- Tomato Sauce
- Salt And Pepper
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How to Make Zucchini Parmesan Custards With Sauteed Vegetable Dice
- Preheat oven to 350°F (175°C). Grease a 6-cup muffin tin or ramekin dishes.
- Sauté the vegetables: Heat 1 tablespoon of olive oil in a pan over medium heat. Add 1/2 cup chopped onion, 1/2 cup chopped bell pepper (any color), and 1/2 cup chopped zucchini. Cook until softened, about 5-7 minutes. Season with salt and pepper to taste.
- Prepare the custard base: In a large bowl, whisk together 4 large eggs, 1 cup milk, 1/2 cup grated Parmesan cheese, 1/4 cup heavy cream, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Combine vegetables and custard: Gently fold in the sautéed vegetables into the egg mixture.
- Fill the ramekins: Divide the custard mixture evenly among the prepared muffin cups or ramekins.
- Bake: Bake for 30-35 minutes, or until the custards are set and lightly golden brown. A knife inserted near the center should come out clean.
- Cool and serve: Let the custards cool slightly before serving. Garnish with extra Parmesan cheese and fresh herbs (like basil or chives), if desired.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
41g
Fat
40g
Carbs
7g
