Roasted Zucchini Custard is an easy and flexible way to prepare zucchini, that can be a served as a light brunch/lunch entrée or as a side dish!
OK, who doesn’t love zucchini? And with all the zucchini overflowing out of our vegetable gardens, at the farmer’s market, and even our favorite grocery stores this time of year, we’re all looking for new, fun ways to prepare it. So, over the next few weeks I’m going to post a few new recipes for zucchini. This easy to prepare and impressive Roasted Zucchini Custard recipe started with one I remember my mom making when I was a kid. While the ingredients are the same, I’ve switched up the preparation pretty significantly – but I’m sure she would love my version, too!
Zucchini, to me, is fairly mild, so I like to roast it (mom usually steamed it or sautéed it in butter). The caramelization that occurs in roasting enhances the sweetness of the zucchini, and amps up the flavor. After layering the cooked zucchini slices in a baking dish, simply pour over the top a savory custard-y mixture of eggs, cream, Worcestershire sauce, Parmesan cheese and seasonings – tossing in some Tabasco for a bit of heat. Sprinkle more grated Parmesan Cheese over the top and bake until it’s bubbly and browned. That’s it – so easy!
Oh, and here’s a secret ingredient – bread crumbs! Adding 1 tablespoon into the custard mixture reduces the chances that the custard will get watery as it sets (a tip from mom).
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Roasted Zucchini Custard
Roasted zucchini slices are baked with a savory, custard-y mixture of eggs, cream, Worcestershire sauce, Parmesan cheese and seasonings. Easy and flexible – can be served as a side dish, brunch or lunch entrée.
- Yield: 6 servings as a side dish, 4 as a main dish 1x
- Category: side dishes, brunch, lunch, vegetarian
- 2 pounds zucchini, cut into 1/4-inch slices
- 2 teaspoons olive oil
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 4 eggs
- 1/2 cup half and half
- Dash Tabasco
- 1 teaspoon Worcestershire sauce
- 1 teaspoon dried onion flakes (sometimes called “instant onion flakes” or “chopped onion”)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon garlic powder
- 2 tablespoons fine bread crumbs (white or whole wheat – can also use Italian-flavored)
- 6 tablespoons grated Parmesan cheese, divided
- Preheat the oven to 425 degrees.
- Place the sliced zucchini in a single layer on a large rimmed cookie sheet (or half-sheet pan) – use 2 pans if they won’t fit in one layer. Drizzle with olive oil and toss. Season with salt and pepper and toss again. Roast until tender and golden brown, around 20 to 25 minutes. Set aside to cool.
- Reduce oven temperature to 350 degrees. Oil (or spray with olive oil) a 10-inch tart pan or a 7 by 11-inch baking dish.
- In a medium mixing bowl, whisk together the eggs, cream, Tabasco, Worcestershire sauce, onion, Italian seasoning, garlic powder, bread crumbs and 1 tablespoon of the cheese.
- Layer the zucchini evenly in the prepared baking dish. Drizzle egg-cream mixture over the top and let it soak in – all of the zucchini should be covered. Sprinkle remaining 4 tablespoons cheese over the top. Bake for around 30 to 35 minutes or until set, puffy and golden brown. Let sit for 5 minutes before serving.
Make ahead: Custard can be prepared but not baked earlier in the day, covered and refrigerated. Bring to room temperature before baking.