Zucchini Custard
Creamy zucchini custard combines tender zucchini with Parmesan and a savory custard, making it a comforting, cheesy dish perfect for family dinners or potlucks.
Ingredients
Instructions
- Cook zucchini, covered, in salted, boiling water until tender. Drain very well.
- Put the cooked zucchini in a shallow baking dish.
- Beat together the egg, sour cream, salt, pepper, and half of the Parmesan cheese.
- Pour the custard mixture over the zucchini.
- Dot with butter and sprinkle with the remaining Parmesan cheese.
- Bake at 400°F for 15 minutes until golden and bubbly.
Tips & Substitutions
For a creamier texture, you can add a bit more sour cream or mix in some cream cheese. If you're short on Parmesan, a blend of mozzarella and cheddar can work as a substitute. Be sure to drain the zucchini thoroughly to avoid excess moisture, which can make the custard soggy. This dish is a great way to use up extra zucchini during the summer months.
Serving Suggestions
Serve this zucchini custard as a delicious side dish alongside grilled meats or a fresh salad. It also pairs beautifully with Lemon Glaze Cake for a delightful contrast of flavors. For a full meal, consider adding a protein like baked chicken or fish, making it a versatile addition to any dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 10-15 minutes or until warmed through. You can also microwave individual portions for about 1-2 minutes, but the oven method will help maintain the custard's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Custard contains roughly 141 calories, with 9g protein, 23g carbohydrates, and 1g fat. It is a good source of protein (19% of the Daily Value), calcium (19% of the Daily Value), and vitamin C (12% of the Daily Value). Note that it is relatively high in sodium, at 2063mg per serving (90% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen zucchini for this recipe?
While fresh zucchini is ideal for the best texture, you can use frozen zucchini if necessary. Just be sure to thaw and drain them well to remove excess water before incorporating them into the custard mixture.
What can I use instead of sour cream?
If you don't have sour cream on hand, Greek yogurt makes a great substitute. It offers a similar tangy flavor and creamy consistency. You can also use crème fraîche or even a dairy-free yogurt for a lactose-free option.
Is it possible to make this dish ahead of time?
Yes, you can prepare the zucchini and custard mixture ahead of time. Assemble the dish, cover it, and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if it goes into the oven cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).