Italian Vegetable Custard

READY IN: 30mins
Recipe by yooper

A savory custard that makes a substantial side dish loaded with vegetables!

Top Review by mayness

This was fabulous! We ate it as a main dish, and it was more than two of us could finish. I didn't use olives, but I mixed in some dried onion flakes with the squash. I didn't have tomatoes so I topped with mushrooms - will definitely make it again to try the tomatoes. Also, I used more garlic than called for (I had garlic powder instead of garlic salt and messed up the conversion) but I liked it better that way.

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. In a medium bowl, beat together eggs and the flour until smooth.
  3. Stir in squash, zucchini and 1/4 cup of the olives.
  4. Spread in a greased 8x8x2-inch baking dish or pan.
  5. Bake just until set, about 10 minutes.
  6. Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt.
  7. Sprinkle over baked squash mixture.
  8. Top evenly with tomato slices, remaining olives, onion slices and Monterey Jack cheese.
  9. Continue to bake until cheese is melted, about 4 minutes longer.

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