Italian Vegetable Custard

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  • Ingredients
    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 Monteray Jack cheese (2 oz.)

    Yields: 4 servings

  • Nutritional Information

    Per Serving

    Calories: 237

    Total Fat: 12 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 201 mg
    Sodium: 424 mg
    Carbohydrates: 19 g
    Dietary Fiber: 2 g
    Protein: 14 g
    Vitamin A: 727.9 IU
    Vitamin D: 41.7 IU
    Folate: 83.4 mcg
    Calcium: 110.8 mg
    Iron: 2.6 mg
    Choline: 138.7 mg


  1. HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup of the 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.

Insider Info

Italian spices, yellow squash, zucchini, tomatoes and cheese give this egg bake a fresh, summery flavor all year long. Perfect for a weekend brunch or simple supper.

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