Zucchini And Grits Custard Recipes

ZUCCHINI AND GRITS CUSTARD

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.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI BOATS STUFFED WITH CHEESY GRITS

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

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.

CHOCOLATE ZUCCHINI CAKE WITH CUSTARD SAUCE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. plain or fluted tube pan. In another bowl, beat sugar, oil and butter until well blended. Gradually beat in buttermilk, eggs and vanilla., In another bowl, whisk flour, cocoa, baking soda, cinnamon and cloves; gradually beat into sugar mixture. Stir in zucchini, chocolate chips and almonds., Transfer to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool., For sauce, in a large saucepan, mix sugar, flour and cornstarch. Whisk in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Gently stir in butter and extract. Serve warm with cake. Cover and refrigerate leftover sauce.

ZUCCHINI AND CARROTS WITH GARLIC AND HERBS

Steps:

• Heat olive oil in a large skillet over moderate heat.
• Add carrots, zucchini and garlic.
• Cook, stirring occasionally, for about 5 minutes or until just barely tender.
• Season with salt and pepper.
• Stir in fresh herbs.
• Serve immediately.