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8 servings

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Design: Luka Cvrk, Solucija.com

Zucchini Custards with Tomato and Basil


  • 1 ⅓ pounds zucchini, coarsely grated
  • ¾ teaspoon salt, divided
  • Cooking spray
  • ¼ cup minced shallots
  • ¼ cup all-purpose flour
  • 1 ⅓ cups fat-free milk, divided
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • ¼ teaspoon freshly ground black pepper
  • Dash of nutmeg
  • Dash of ground red pepper
  • 4 large eggs, lightly beaten
  • 3 large egg whites, lightly beaten
  • ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • 2 cups diced seeded peeled tomato
  • Basil sprigs (optional)


Preheat oven to 350°.
Spread zucchini on several layers of paper towels; sprinkle with 1/4 teaspoon salt. Cover with additional paper towels. Let stand 15 minutes, pressing occasionally until barely moist. Set aside.

Heat a saucepan coated with cooking spray over medium heat. Add shallots, and cook 5 minutes or until soft, stirring often. Remove pan from heat.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/3 cup milk, stirring with a whisk. Add 1 cup milk; stir with a whisk. Add milk mixture to pan; cook 3 minutes over medium heat or until thick, stirring constantly.

Place milk mixture, 1/2 teaspoon salt, chopped basil, and next 6 ingredients (chopped basil through egg whites) in a food processor or blender; process until well blended. Add cheese, and process until well blended. Add zucchini, and pulse until combined.

Divide zucchini mixture evenly among 8 (4-ounce) ramekins or custard cups coated with cooking spray. Place ramekins on a jelly roll pan; add hot water to pan to a depth of 1 inch. Bake at 350° 30 minutes or until puffed and brown and a wooden pick inserted in center comes out clean. Remove ramekins from pan; run a knife around edges. Invert custards onto plates. Top with tomato; garnish with basil sprigs, if desired.

Yield: 8 servings (serving size: 1 custard and 1/4 cup tomato)


CALORIES 111(32% from fat); FAT 3.9g (sat 1.6g,mono 1.3g,poly 0.5g); PROTEIN 9.1g; CHOLESTEROL 110mg; CALCIUM 130mg; SODIUM 364mg; FIBER 1.9g; IRON 1.2mg; CARBOHYDRATE 10.7g


basil, custard, shallots, tomato, zucchini


zucchini custard tomato basil shallots