Best Zucchini Custard Pudding Recipes

ZUCCHINI FLAN

Zucchini Flan image

Zucchini flan makes a good brunch, lunch or light supper dish. For the best texture, be careful not to overbake; remove from the oven when the custard is still a little jiggly. The flan tastes best served at room temperature.

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds zucchini, thinly sliced
Salt and pepper
4 eggs
2 1/2 cups milk or half-and-half
Pinch of grated nutmeg
1 teaspoon chopped thyme
A few torn basil leaves
2 tablespoons butter for greasing baking dish
4 ounces grated cheese, such as Gruyère or Cheddar

Steps:

Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.
Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 14 grams, Sodium 622 milligrams, Sugar 7 grams, TransFat 0 grams

ZUCCHINI PUDDING

Zucchini Pudding image

Make and share this Zucchini Pudding recipe from Food.com.

Provided by Michael Boyd

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 cups cooked mashed zucchini
1 cup grated cheese
2 tablespoons grated cheese
1 egg, beaten
1 cup crushed saltine
1/2 cup butter, melted
1/4 teaspoon nutmeg

Steps:

2.
Mix all ingredients except 2T cheese in ovenproof bowl.
Sprinkle 2T cheese over top.
Bake at 350 F for 15-20 minutes.
Rest for 5 minutes.

Nutrition Facts : Calories 433.4, Fat 34.8, SaturatedFat 20.9, Cholesterol 130, Sodium 765.7, Carbohydrate 20, Fiber 1.8, Sugar 3.6, Protein 11.9

ZUCCHINI CUSTARD BAKE

Zucchini Custard Bake image

Categories Bread Sauce Bake Zucchini

Yield serves 4 to 6

Number Of Ingredients 11

Ingredients

4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
Dash of liquid hot pepper sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

ZUCCHINI CUSTARD PIE

Zucchini Custard Pie image

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Steps:

Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
Pull out seeds so only the flesh of the zucchini is left.
Put all the ingredients into a large blender.
Blend until well mixed.
Pour into unbaked pie shells.
Sprinkle well with cinnamon and nutmeg.
Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
Let cool on the counter for approximately 1 hour.
Refrigerate well and serve.
Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

ZUCCHINI BREAD PUDDING

Zucchini Bread Pudding image

Make and share this Zucchini Bread Pudding recipe from Food.com.

Provided by ratherbeswimmin

Categories Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 medium zucchini, sliced 1/4 inch thick
1/2 cup frozen whole kernel corn
2 tablespoons olive oil
1/2 cup chopped roasted red sweet pepper
1 tablespoon minced garlic
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh sage
5 cups sourdough bread or 5 cups Italian bread, 1 inch cubes
1 cup shredded swiss cheese
3 tablespoons chopped toasted pecans
5 eggs
2 cups half-and-half or 2 cups light cream
salt and pepper

Steps:

In a large frypan, saute and stir the zucchini and corn in hot oil for 3 minutes.
Add in roasted pepper, garlic, basil, parsley, and sage; stir and cook for 2 minutes or until zucchini is tender.
Add in bread cubes; stir.
Place half of the mixture in a greased 2-quart baking dish.
Sprinkle with half the cheese.
Place remaining zucchini mixture over the cheese layer; sprinkle with remaining cheese.
Sprinkle with pecans.
In a mixing bowl, beat the eggs; add half-and-half, salt and pepper; stir to mix.
Pour over bread mixture.
Bake, uncovered, at 350° for 35 minutes or until a knife comes out clean.
Let rest 10 minutes before serving.