Meatless Monday: Zucchini Green Onion Custard

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meatless monday zucchini

Recipe by Anne and Donna of Apron Strings.

Cheesy, creamy and warm! Try this Zucchini Green Onion Custard for your next Meatless Monday…

This creamy dish combines sweet bell pepper with smoky Gouda and zucchini. Try experimenting with different veggies for new takes on this savory custard as the seasons change.

Try to find organic canola oil for this recipe, as almost all conventional canola in the U.S. is genetically modified (GMO), making it one of the most important items to buy organic—along with dairy, meat, eggs and the dirty dozen (plus).

If you need some help finding good quality ingredients for your healthy recipes, did you know that there was an app for that?!

And now for the recipe…

Zucchini Green Onion Custard
Serves 6
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Ingredients
  1. 1/2 cup diced red bell pepper
  2. 1 tablespoon canola oil
  3. 2 garlic cloves, minced
  4. 1/2 cup diced zucchini
  5. 1/2 cup diced green onions
  6. 2 ounces Gouda cheese, grated
  7. 2 cups low fat milk
  8. 1 ounce Parmesan cheese, grated
  9. 1/4 teaspoon salt
  10. pinch of pepper
  11. 3 large eggs
  12. 3 egg whites
Instructions
  1. Preheat an oven to 350 degrees.
  2. Place the oil in a skillet over medium-high heat, add the bell pepper, zucchini and green onions and sauté for about 2 minutes.
  3. Add the garlic to the pan and cook 1 minute more, or until it begins to become fragrant.
  4. Remove skillet from heat and transfer even amounts of the sautéed veggies to 6 ramekins.
  5. Top with equal amounts of the Gouda.
  6. Return the skillet to heat and add the milk.
  7. Cook for about 2 minutes, or until bubbles form around the edges.
  8. Turn off the heat and stir in the Parmesan cheese.
  9. Whisk the eggs, egg whites and salt and pepper together in a small bowl.
  10. Add the milk parmesan mixture, whisking constantly.
  11. Pour even amounts of the egg milk mixture into each ramekin.
  12. Place the ramekins into a baking pan. Pour hot water into the baking pans until it sits 1 inch up the sides of the ramekins.
  13. Bake 35-40 minutes, or until the custards are almost set in the middle.
  14. Let stand 10 minutes and enjoy.
Notes
  1. Calories 161.2
  2. Calories from Fat 85
  3. Total Fat 9.5 g
  4. Saturated Fat 3.9 g
  5. Cholesterol 112.0 mg
  6. Sodium 347.4 mg
  7. Total Carbohydrate 6.4 g
  8. Dietary Fiber 0.5 g
  9. Sugars 5.4 g
  10. Protein 12.2 g
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About the author / 

Meatless Monday

Meatless Monday is global movement with a simple message: once a week, cut the meat. Launched in 2003, Meatless Monday is a non-profit initiative of The Monday Campaigns, working in collaboration with the Center for a Livable Future (CLF) at the Johns Hopkins Bloomberg School of Public Health. Our goal is to reduce meat consumption by 15 percent for our personal health and the health of the planet. Follow Meatless Monday on Pinterest.

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2 Comments

  1. ahoag1@aol.com'
    Alicia November 3, 2014 at 4:38 pm -  Reply

    I do not see zucchini listed in the recipe. What is the amount needed and prep? Thanks!!!

    • Green Diva Lynn November 3, 2014 at 4:50 pm -  Reply

      Thanks for the catch, Alicia! Should be 1/2 cup diced zucchini.

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