Italian Vegetable Custard Recipe

Name: Italian Vegetable Custard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 eggs; 1/2 cup all-purpose flour; 2 cups shredded summer squash (about 2 medium); 1 cup shredded zucchini (about 1 medium); 1 (2 1/4 ounce) can ripe olives, drained and sliced,divided; 2 tablespoons grated parmesan cheese; 1 teaspoon basil leaves, crushed; 1/2 teaspoon garlic salt; 6 slices very thin tomatoes; 1 small onion, thinly sliced,seperated into rings; 1/2 cup shredded monterey jack cheese (2 ounces)

Servings: persons

4 eggs
1/2 cup all-purpose flour
2 cups shredded summer squash (about 2 medium)
1 cup shredded zucchini (about 1 medium)
1 (2 1/4 ounce) can ripe olives, drained and sliced,divided
2 tablespoons grated parmesan cheese
1 teaspoon basil leaves, crushed
1/2 teaspoon garlic salt
6 slices very thin tomatoes
1 small onion, thinly sliced,seperated into rings
1/2 cup shredded monterey jack cheese (2 ounces)

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.

312

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 eggs, 1/2 cup all-purpose flour, 2 cups shredded summer squash (about 2 medium), 1 cup shredded zucchini (about 1 medium), and more.

Yes, Italian Vegetable Custard falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Italian Vegetable Custard

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