It just sounds gross

I don’t blame the Omnivore on this one.  It just sounds gross: zucchini custard.

But it is anything but gross.  Or I wouldn’t have eaten half of it, some of it not even reheated, at 2am last night.  What’s so phenomenal about this dish is the texture.  Who knew veggies could be so creamy? Yes.  It has a delicious mouthfeel.

But it photographs like poop.  Well, actually, bloggers more patient than yours truly, with more investment into simple supplies like a light box than yours truly, probably wouldn’t have had much of a problem with the photo shoot.  Besides, you don’t read this blog for the photos, right?

I adapted this recipe from Vegetarian Cooking for Everyone.  The author, Deborah Madison, suggests this recipe as a way to incorporate leftover cooked vegetables into a new dish.  Veggies suggested: cooked spinach, broccoli, cauliflower, corn.

Vegetable Custard
Preheat oven to 350* and butter 1 qt souffle dish or six 1-c ramekins.

1 1/2 cups milk
3 whole eggs or 4 egg whites
salt and pepper
2 cups shredded zucchini, squeezed of all excess moisture *do not skip/scrimp/slip*
1/2 cup grated cheese (cheddar, gouda, swiss)
2 T fresh parmesan cheese

Whisk milk and eggs together until very smooth.  Add the remaining ingredients.  Pour into prepared dish.  Set into another pan filled with near-boiling water (enough to come halfway up the souffle dish).  Bake until custard is set and a knife inserted in the center comes out cleanly; 40-50 minutes (25 min for the ramekins).  Cool 5 minutes before serving.