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Zucchini Custard Recipe

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This recipe for Zucchini Custard is from Cookin' With June Bug, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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.

 

 

 

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