Italian Vegetable Custard

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  • Ingredients
    4 large EGGS
    1/2 cup all-purpose flour
    2 cups coarsely shredded yellow summer squash
    1 cup coarsely shredded zucchini
    1 can sliced ripe olives, drained, divided (2.25 oz.)
    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.)

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 290

    Total fat: 15 g
    Saturated fat: 6 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 200 mg
    Sodium: 616 mg
    Carbohydrates: 24 g
    Fiber: 4 g
    Sugar: 4 g
    Protein: 15 g
    Vitamin A: 147 mcg
    Vitamin D: 1 mcg
    Folate: 84 mcg
    Choline: 163 mg
    Calcium: 222 mg
    Iron: 3 mg
    Potassium: 449 mg

    This recipe is an excellent source of choline, folate and protein, and a good source of vitamin A.


  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

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