Zucchini And Grits Custard Recipes

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ZUCCHINI BOATS STUFFED WITH CHEESY GRITS



Zucchini Boats Stuffed with Cheesy Grits image

Provided by Trisha Yearwood

Categories     side-dish

Time 1h20m

Yield 4 servings (8 boats)

Number Of Ingredients 11

4 zucchini
3 tablespoons unsalted butter
1 1/4 cups chicken stock
One 15.5-ounce can hominy, liquid drained and 3/4 cup reserved
1/2 cup grits or coarse-ground polenta
One 4-ounce jar pimientos, drained
1/2 cup frozen lima or butter beans, defrosted
3 tablespoons chopped fresh chives
1 cup grated pepper jack cheese
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  • Cut each zucchini in half lengthwise to create 2 long pieces. Scrape a small, ideally pointed spoon down the center of the zucchini halves to remove and discard the flesh, leaving about 1/4 inch of flesh intact. Place the zucchini boats on the prepared baking sheet.
  • Place a saucepot over medium heat and add the butter. Heat until melted, then brush the cavities of the zucchini boats with the butter. Add the chicken stock and reserved hominy liquid to the remaining melted butter and heat until simmering. Whisk in the grits and reduce the heat to medium-low. Cook, stirring occasionally, until the grits have softened and thickened, about 15 minutes. Stir in the pimientos, beans, chives, 1/2 cup cheese and 1/2 cup hominy (save the remaining hominy for another use). Season to taste. Remove from the heat and allow to cool briefly. (The grits will continue to thicken as they cool.)
  • Sprinkle the zucchini boats with salt and pepper. Spread about 1/4 cup of the grits into each zucchini boat, mounding the filling over the edges. Sprinkle the remaining cheese over the boats.
  • Roast until the boats have softened and the cheese just starts to brown, 20 to 25 minutes. Sprinkle with the fresh parsley and serve immediately.

ZUCCHINI CUSTARD PUDDING



Zucchini Custard Pudding image

This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.

Provided by Miss Annie

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini, grated
1 teaspoon salt
4 eggs
1/2 cup milk or 1/2 cup light cream
3/4 cup fine dry breadcrumb
1/2 teaspoon dried oregano
3 tablespoons freshly grated parmesan cheese
2 tablespoons butter, melted

Steps:

  • In a colander, combine the zucchini and salt.
  • Toss to mix and set aside to drain for 30 minutes.
  • In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
  • Add the bread crumbs, oregano, cheese and butter.
  • Beat until blended.
  • Squeeze any excess moisture from the zucchini and fold into the egg mixture.
  • Pour the mixture into baking dish and bake at 350º F.
  • for 40 minutes, until the custard is set.
  • Let stand for 10 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1

ZUCCHINI CUSTARD PIE



Zucchini Custard Pie image

Sounds strange but you will be pleasantly surprised with this cool and refreshing custard pie! Unlike anything you have ever tasted! One slice is NEVER enough! Amazingly easy! Give this one a try. This will make 2 9 inch pies (standard depth shells)

Provided by Mike O

Categories     Pie

Time 1h10m

Yield 2 Pies, 8-10 serving(s)

Number Of Ingredients 8

2 1/4 cups zucchini, peeled seeded, diced, cooked drained
2 cups evaporated milk
2 eggs
4 tablespoons flour
4 tablespoons melted butter
2 cups sugar
2 teaspoons vanilla
2 (9 inch) deep dish pie shells (homemade or frozen store bought)

Steps:

  • Peel and slice zucchini and place in boiling water. When tender, remove and rinse with cool water to stop the cooking and for easy handling.
  • Pull out seeds so only the flesh of the zucchini is left.
  • Put all the ingredients into a large blender.
  • Blend until well mixed.
  • Pour into unbaked pie shells.
  • Sprinkle well with cinnamon and nutmeg.
  • Bake at 425 degrees for 10minutes then 350 degrees for 30 minutes.
  • Let cool on the counter for approximately 1 hour.
  • Refrigerate well and serve.
  • Its always best topped with whipped cream.

Nutrition Facts : Calories 565.5, Fat 22.9, SaturatedFat 10.5, Cholesterol 80, Sodium 318.5, Carbohydrate 82.3, Fiber 1.7, Sugar 52.6, Protein 9.2

ZUCCHINI CUSTARD CASSEROLE (A SAVORY RECIPE)



Zucchini Custard Casserole (A Savory Recipe) image

This is not my picture but it's similar. My Mom made this when I was growing up. We always had a huge garden with way too much zucchini. I don't know why my Pop always planted so much since us kids didn't really like it. This was one way that I would eat and enjoy it. I haven't changed much since then. This is still one of the...

Provided by Dee Stillwell

Categories     Casseroles

Time 1h

Number Of Ingredients 12

2 Tbsp butter
2 Tbsp olive oil, light
2 lb zucchini, cut in 3/4 inch pieces
1 medium yellow onion, chopped
3 large eggs
1 c 1/2 & 1/2 or evaporated milk
2 Tbsp fine dry bread crumbs
2 tsp worcestershire sauce
1 tsp seasoned salt
1/2 tsp fresh ground black pepper
1/2 tsp hot pepper sauce
3/4 c parmesan cheese, grated

Steps:

  • 1. Preheat oven to 350 degrees. Spray 2 quart cassarole with cooking spray. Set aside. Melt butter in saute pan, add olive oil and heat. Add zucchini and onion and saute until almost tender, about 5-7 minutes. Remove from heat and allow to cool enough so veggies won't scramble eggs.
  • 2. Beat eggs with milk. bread crumbs, sauces and seasonings, and 3 Tablespoons of parmesan cheese. Combine egg & veggie mixture. Turn into 2 quart cassarole that has been sprayed with cooking spray. Top with remaining parmesan.
  • 3. Bake for 35 - 40 minutes until golden brown. Serve as a side or a main dish with a salad and rolls. Enjoy!

ZUCCHINI CUSTARD BAKE



Zucchini Custard Bake image

Categories     Bread     Sauce     Bake     Zucchini

Yield serves 4 to 6

Number Of Ingredients 11

4 tablespoons (1/2 stick) butter, melted
2 pounds zucchini, cut into small pieces
3 eggs
1/2 cup undiluted evaporated milk or light cream
2 tablespoons fine dry bread crumbs
1 teaspoon instant minced onion
1 teaspoon Worcestershire sauce
Dash of liquid hot pepper sauce
3/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees. In a large saucepan with a tight-fitting lid, combine melted butter and zucchini. Cover and cook over low heat, stirring occasionally, until tender (5 to 7 minutes). Remove from heat and set aside. Beat eggs with milk; add bread crumbs, onion, Worcestershire sauce, hot pepper sauce, salt, pepper, and 2 tablespoons of the Parmesan. Mix well. Combine mixture with zucchini, stirring until blended. Turn into a buttered 1 1/2-quart casserole. Sprinkle top with remaining Parmesan cheese. Bake uncovered for 35 to 40 minutes. If the dish has been refrigerated, allow about 10 minutes longer baking time.

ZUCCHINI AND GRITS CUSTARD



Zucchini and Grits Custard image

Provided by Craig Claiborne

Categories     side dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons uncooked grits
1 cup heavy cream
1/4 teaspoon finely minced garlic
Salt to taste if desired
Freshly ground pepper to taste
2 large eggs, beaten
Pinch of freshly grated nutmeg
Butter for greasing molds
4 tablespoons freshly grated Parmesan
1/4 cup grated raw zucchini
1 teaspoon finely chopped fresh chives, optional

Steps:

  • Combine the grits, half a cup of cream, garlic, salt and pepper in a very small heavy-bottomed saucepan. Bring to a boil, partly cover and let simmer, stirring often over very low heat until grits are tender, 15 to 20 minutes.
  • Meanwhile, preheat the oven to 350 degrees.
  • Blend the remaining cream with the eggs, nutmeg, salt and pepper. Blend well.
  • Butter the inside of 4 individual ramekins, each with about two-thirds of a cup or slightly less capacity.
  • Spoon equal amounts of the grits into each ramekin. Smooth it over. Sprinkle each portion with 1 tablespoon of Parmesan. Add to each 1 tablespoon of grated zucchini and one-quarter teaspoon chopped chives.
  • Pour an equal amount of cream mixture into each dish. Set the filled ramekins in a baking dish and pour boiling water around them.
  • Place the ramekins in the water bath in the oven and bake 20 to 25 minutes or until the custard is set. Unmold and serve.

Nutrition Facts : @context http, Calories 328, UnsaturatedFat 10 grams, Carbohydrate 7 grams, Fat 29 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 18 grams, Sodium 264 milligrams, Sugar 2 grams, TransFat 0 grams

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