"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Zucchini Custard Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Zucchini Custard, by , is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Vilcone
Added: Monday, April 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 lbs. small, firm zucchini, peeled and cut into 2 inch long, 1/4 inch thick strips
1-1/2 C. heavy cream
3 large eggs
1/2 to 3/4 C. freshly grated Parmesan cheese
Freshly ground pepper

Directions:
Directions:
Bring about 6 quarts of heavily salted water to a boil. Add the zucchini and let the water return to boil. Boil for 30 seconds, then drain well. Spread the zucchini in a single layer on kitchen towels and let dry for several hours. Heat oven to 450 degrees. Mix the zucchini with the cream, eggs, cheese and pepper. Pur the mixture into a 9 or 10 inch pie plate or ceramic quiche dish. Place on baking sheet in the lower third of preheated oven and bake for 40 mins. or until puffed, brown, custardy and set. Serve immediately.

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

642W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!