Zucchini Custards

*Can be eaten by lap band and bariatric patients when they are in the soft food stages and beyond.

Zucchini Custard

Ingredients

3 Cups of zucchini Grated
Cooking Spray
1/4 Shalot, minced
1/2 cup Egg substitute
3tbs Egg White Substitute
3/4 cup skim milk
1 1/2 tbs dried basil
1 tbs dried oregano
1/4 tsp ground nutmeg
1/8 tsp ground red pepper
salt and Pepper to Taste
3 tbs grated Parmesan cheese

1. Preheat oven to 350°

2. Spread the grated zucchini on 2 layers of paper towels, cover with additional paper towels and let stand for 15 minutes, pressing occasionally until barely moist.

3. Coat the bottom of a small nonstick skillet with cooking spray and sauté shallots until lightly browned.

4. In a the container of your food processor, combine egg substitute, egg white substitute, milk and seasonings and process until well blended.

5. Add zucchini, cheese, and shallots, and pulse until combined.
6. Coat 8 small (4-ounce) ramekins with cooking spray, and spoon zucchini mixture into cups. Place ramekins into baking pan and pour about 1 inch of hot water into the pan, being careful not to spill any water into the ramekins. Bake for 40 minutes.

7. Serve in ramekins, or run knife around the inside edges of ramekins and invert into plates.

Makes 8 servings