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1 pound zucchini, sliced
6 tablespoons butter
1-1/2 cups bread crumbs, toasted
1/2 cup onion, finely chopped
pinch nutmeg
1/3 cup gruyere cheese, finely grated
salt and pepper
4 large eggs, lightly beaten
1-1/4 cups milk
tomato sauce, heated
chervil or parsley sprigs, to garnish
Preheat oven to 325°F
Steam the zucchini for 3-5 minutes, until tender, then blend to a puree in a blender or food processor.
Meanwhile, lightly grease 8 individual timbale molds and coat with 2 tablespoons of the bread crumbs.
Melt 2 tablespoons of the butter in a small saucepan and sauté the onions for 5 minutes or until soft. Cool, then transfer to a bowl. Add nutmeg and cheese and season. Beat in eggs. Heat the milk gently with the remaining butter until it melts, then pour it into the egg mixture in a steady stream, beating constantly. Fold in the zucchini puree.
Evenly divide the mixture between the prepared molds. Place in a roasting pan half filled with hot water. Bake for about 25-30 minutes or until the custard is lightly set. Cool for 5 minutes, then loosen the edge of each mold with the point of a knife. Carefully turn out onto a warm serving dish and pour a little hot tomato sauce over or around each. Garnish with chervil or parsley.
Posted by Annice Grinberg, Z'L
Nutritional Info Per Serving:
325 Calories (kcal); 27g Total Fat; (74% calories from fat); 12g Protein; 9g Carbohydrate; 254mg Cholesterol; 303mg Sodium
Food Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Fruit; 4-1/2 Fat; 0 Other Carbohydrates