ITALIAN VEGETABLE CUSTARD

Italian Vegetable Custard image

Make and share this Italian Vegetable Custard recipe from Food.com.

Provided by yooper

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

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Ingredients

4 eggs
1/2 cup all-purpose flour
2 cups shredded summer squash (about 2 medium)
1 cup shredded zucchini (about 1 medium)
1 (2 1/4 ounce) can ripe olives, drained and sliced,divided
2 tablespoons grated parmesan cheese
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic salt
6 slices very thin tomatoes
1 small onion, thinly sliced,seperated into rings
1/2 cup shredded monterey jack cheese (2 ounces)

Steps:

Preheat oven to 450.
In a medium bowl, beat together eggs and the flour until smooth.
Stir in squash, zucchini and 1/4 cup of the olives.
Spread in a greased 8x8x2-inch baking dish or pan.
Bake just until set, about 10 minutes.
Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
Sprinkle over baked squash mixture.
Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
Continue to bake until cheese is melted, about 4 minutes longer.

Nutrition Facts : Calories 240.1, Fat 12.2, SaturatedFat 5, Cholesterol 226.3, Sodium 337.8, Carbohydrate 19.5, Fiber 2.5, Sugar 3.8, Protein 14

*** Explore more Italian Vegetable Custard Recipes »

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