Zucchini Custards with Tomatoes and Basil

Zucchini Custards with Tomatoes and Basil
Photo by Photography: Randy Mayor

Ingredients

  • 3 large egg whites, lightly beaten
  • Dash of nutmeg
  • 2 cups diced seeded peeled tomato
  • 2 teaspoons chopped fresh oregano
  • ¼ cup all-purpose flour
  • 4 large eggs, lightly beaten
  • ¼ teaspoon freshly ground black pepper
  • + 9 more ingredients
    • ¼ cup (1 ounce) finely grated Parmigiano-Reggiano cheese
    • 1 1/3 pounds zucchini, coarsely grated
    • ¾ teaspoon salt, divided
    • Cooking spray
    • ¼ cup minced shallots
    • 1 1/3 cups fat-free milk, divided
    • 1 tablespoon chopped fresh basil
    • Basil sprigs (optional)
    • Dash of ground red pepper

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 co...

View full recipe at My Recipes

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