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Italian Vegetable Custard

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Quick Recipe

Prep Time: 10 minutes
Cook Time: 15 minutes
Makes: 4 servings

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What You Need

4
EGGS
1/2
cup all-purpose flour
2
cups coarsely shredded yellow summer squash
1
cup coarsely shredded zucchini
1
can (2.25 oz.) sliced ripe olives, drained, DIVIDED
2
Tbsp. grated Parmesan cheese
1
tsp. dried basil leaves
1/2
tsp. garlic salt
6
very thin tomato slices
1
small onion, thinly sliced, separated into rings
1/2
cup shredded Monterey Jack cheese (2 oz.)

Here’s How

  1. HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.
  2. BAKE in center of 450°F oven just until custard is set, about 10 minutes.
  3. MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

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Enjoy

Insider Info

  • Lighter Option: Recipe can be made with reduced-fat cheese, if desired.

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Nutrition Information

Per Serving

Excellent Source: protein, folate and choline

Good Source: fiber, vitamin A, calcium and iron

calories: 237
total fat: 12g
saturated fat: 5g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 201mg
sodium: 424mg
carbohydrates: 19g
dietary fiber: 2g
protein: 14g
vitamin A: 727.9IU
vitamin D: 41.7IU
folate: 83.4mcg
calcium: 110.8mg
iron: 2.6mg
choline: 138.7mg

vitamin C: 19.6mg
vitamin E: 1.5IU
trans fat: 0g
sugars: 4g
potassium: 404.1mg
magnesium: 31.8mg
selenium: 21.8mcg
phosphorus: 186.2mg
vitamin B12: 0.5mcg
vitamin K: 8.4mcg
vitamin B6: 0.3mg
copper: 0.2mg
vitamin B1 - thiamin: 0.2mg
manganese: 0.3mg
zinc: 1.2mg
vitamin B2 - riboflavin: 0.4mg
vitamin B3 - niacin: 3.5mg
omega 3: 0.1g
omega 6: 1.0g

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