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Zucchini Custard Another wonderful recipe sent by customer Jill Yelverton (thanks so much, Jill).  This custard is very much like a crustless quiche. Super rich and flavorful! 2 lbs. firm zucchini, trimmed, peeled,
and cut into 2" rounds then each round into quarters
1 1⁄2 cups evaporated milk
3⁄4 cup grated parmesan
Freshly ground black pepper, to taste. 1. To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, about 4 minutes. 2. Using a slotted spoon, transfer zucchini to a paper towel–lined sheet tray. Let dry for 2–3 hours at room temperature or in the refrigerator overnight.
(NOTE: Alternately, we found steaming to be just fine for this recipe).

3. Heat oven to 450˚. Whisk together evaporated milk  parmesan, eggs, and pepper in a medium bowl. 4. Pour cream–egg mixture into a 9" glass pie plate. 5. Nestle in zucchini. 6. Bake until golden brown and set, about 40 minutes. Serve hot or at room temperature.

NOTE: We recommend a lower baking temperature, as the cheese on the top of the custard turns dark otherwise. But it does not interfere with the delicious flavor and rich aroma!
Posted by Donna Ellis at 4:54 PM Labels: Zucchini, Zucchini - Quiche, Zucchini - Custard