Zucchini Custard

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 171.6
  • Total Fat: 4.9 g
  • Cholesterol: 3.2 mg
  • Sodium: 635.1 mg
  • Total Carbs: 20.0 g
  • Dietary Fiber: 2.0 g
  • Protein: 11.4 g

View full nutritional breakdown of Zucchini Custard calories by ingredient
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a savory 'pudding' with pebbly texture a savory 'pudding' with pebbly texture
Number of Servings: 4


    1 medium sized zucchini, grated
    1 t salt
    4 portions eggbeaters
    1/2 c fat free half & half
    3/4 c fine dry bread crumbs
    1/2 t dried oregano
    3 T grated Parmesan
    2 T margarine, melted


1. Mix grated zucchini & salt. Place in colander & set aside to drain for 30 min.
2. Meanwhile, preheat oven to 350 & spray a 1-qrt dish.
3. Combine eggbeater & fat free half-&-half until well blended.
4. Add bread crumbs, oregano, cheese & margarine. Blend.
5. Squeeze any excess moisture from drained zucchini.
6. Fold 'dried' zucchini into egg mixture.
7. Pour mixture into sprayed baking dish.
8. Bake 40 min +/- until custard is set.
9. Let stand for 10 min. Serve warm or at room temperature.

Serving Size: 4

Number of Servings: 4

Recipe submitted by SparkPeople user MRSMINN.

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