Zucchini Parmesan Custards with Sauteed Vegetable Dice
Delight your taste buds with these elegant Zucchini Parmesan Custards with Sautéed Vegetable Dice, a show-stopping dish perfect for brunch, lunch, or a light dinner. These creamy, savory custards are infused with the delicate flavors of zucchini, rich Parmesan cheese, and a hint of black pepper, creating a beautifully smooth texture that's baked to golden perfection. The dish is elevated with a vibrant medley of sautéed vegetables—including red and yellow bell peppers, carrots, and fragrant shallots—adding a pop of color, sweetness, and crunch to every bite. Cooked in individual ramekins and served with flair, this recipe not only impresses but also highlights fresh, wholesome ingredients. Whether you're entertaining guests or treating yourself to a gourmet moment, these custards are a delicious and visually stunning centerpiece. Perfect for those seeking easy yet sophisticated vegetable-based dishes, this recipe is a must-try for home cooks who love flavor-packed creations.
Smart Nutrition Tracking with SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 3 large eggs
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 0.5 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 medium red bell pepper
- 1 medium yellow bell pepper
- 1 medium carrot
- 2 small shallots
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 1 tablespoon butter (for greasing)
Instructions
Preheat your oven to 350°F (175°C). Grease 4 individual ramekins with butter and set aside.
Grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel, squeeze out excess moisture, and set aside.
In a medium mixing bowl, whisk together the eggs, heavy cream, grated Parmesan, salt, and black pepper until smooth.
Add the squeezed zucchini to the egg mixture and combine well.
Divide the mixture evenly into the prepared ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins to create a water bath.
Bake in the preheated oven for 30-35 minutes, or until the custards are set and slightly golden on top.
While the custards are baking, prepare the sautéed vegetable dice. Dice the red bell pepper, yellow bell pepper, and carrot into small, even pieces. Mince the shallots and garlic.
Heat the olive oil in a large sauté pan over medium heat. Add the diced carrot and cook for 3-4 minutes until slightly softened.
Add the diced bell peppers, shallots, and garlic to the pan. Sauté for an additional 3-4 minutes until the vegetables are tender but still vibrant.
Season the vegetable dice with a pinch of salt and pepper, and stir in the fresh parsley.
Once the custards are baked, remove them from the oven and let them cool for 5 minutes. Carefully run a knife around the edges of each ramekin and invert the custards onto serving plates.
Spoon the warm sautéed vegetable dice around each custard and serve immediately. Enjoy!
Nutrition Facts
Calories |
471 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 943 mg | 41% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 6.4 g | ||
| Protein | 15.0 g | 30% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 273 mg | 21% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 509 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
