Zucchini Custards with Tomatoes and Basil

Name: Zucchini Custards with Tomatoes and Basil
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper; 3 larges egg whites, lightly beaten; 4 larges eggs, lightly beaten; 315 milliliters fat-free milk, divided; 59 milliliters all-purpose flour; 1 Tbsp chopped fresh basil; 1 Dash ground red pepper; 1 Dash nutmeg; 2 teaspoons chopped fresh oregano; 28 grams 1/4 cup finely grated Parmigiano-Reggiano cheese; 1 teaspoons salt, divided; 59 milliliters minced shallots; 473 milliliters diced seeded peeled tomato; 605 grams zucchini, coarsely grated

This recipe makes 8 servings with 101 calories, 8g of protein, and 3g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. If you have salt, dash of nutmeg, zucchini, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 35

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Oven

Spread zucchini on several layers of paper towels; sprinkle with 1/4 teaspoon salt. Cover with additional paper towels.

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Zucchini

Spread

Salt

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Paper Towels

Let stand 15 minutes, pressing occasionally until barely moist. Set aside.

Heat a saucepan coated with cooking spray over medium heat.

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Cooking Spray

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Sauce Pan

Add shallots, and cook 5 minutes or until soft, stirring often.

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Shallot

Remove pan from heat.

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Frying Pan

Lightly spoon flour into a dry measuring cup; level with a knife.

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All Purpose Flour

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Measuring Cup

Knife

Combine flour and 1/3 cup milk, stirring with a whisk.

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All Purpose Flour

Milk

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Whisk

Add 1 cup milk; stir with a whisk.

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Milk

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Whisk

Add milk mixture to pan; cook 3 minutes over medium heat or until thick, stirring constantly.

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Milk

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Frying Pan

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.

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Egg Whites