Zucchini Parmesan Custards With Sauteed Vegetable Dice Recipes

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

Steps:

• In a large skillet, saute the zucchini, mushrooms, onions, garlic, salt and pepper in oil for 6-8 minutes or until tender. Remove from the heat; stir in tomato. Sprinkle with Parmesan cheese.

Steps:

• Place the sundried tomatoes in the 3/4 cup of warm water to soak for around 20 minutes.
• Meanwhile, finely slice the onion and cut the zucchini into thin strips.
• Cut the sundried tomatoes into thin strips and return them to the soaking water.
• In a non-stick skillet, heat the oil and stir in the onion. Cook for 3 minutes, stirring (if not using a non-stick skillet, you may need to add more oil to prevent sticking).
• Stir in the zucchini and garlic. At this point, I add 1/2 cup water to "steam" the veggies and reduce the amount of oil used- you may prefer to add another tablespoon of oil rather than water.
• Cook the vegetables for 5 minutes, stirring occasionally.
• Add the sundried tomato strips and their soaking liquid (this provides a lot of the flavour so don't leave it out- if using sundried tomatoes canned in oil, add a little of the liquid from the jar instead).
• Season with salt and pepper to taste and cook 5-10 minutes until the vegetables are soft and the liquid absorbed, still stirring.
• Top with parmesan cheese if desired.
• Serve hot and enjoy!

Steps:

• Make the custards: Preheat the oven to 350 degrees F.
• Fill up a kettle with water and boil the water.
• Place six custard cups with butter and arrange them in a 13 X 9 inch baking pan.
• Wash and trim the zucchini, but you don't have to peel them.
• Shred enough zucchini to get 1 cup packed.
• Melt the butter in a frying pan.
• Dip a brush into the melted butter and swirl them around the inside of each custard cup.
• Add the zucchini and the grated onion to the rest of the butter left in the pan.
• Cook over medium heat, stirring every now and again, for about 5 minutes, until the zucchini is tender and the skillet is dry (the zucchini will release some water and this will help cook it as well).
• Heat the milk and the evaporated milk either on top of the stove or in the microwave.
• Don't boil the milk, just get a few small bubbles around the edges.
• Whisk the eggs and the yolks in a large bowl until blended.
• Slowly whisk in the hot milk mixture.
• I said slowly, you don't want to cook the eggs right there and then.
• Set a sieve over a large measuring cup and strain the eggy-milk mixture into it.
• As careful as you were, you probably did cook a bit of the egg, and we don't want that in our custard.
• Add the cheese, salt and pepper.
• Stir in the zucchini mixture.
• Make sure it's distributed evenly through the custard mixture.
• Carefully ladle the mixture into the custard cups.
• Place the baking pan with the cups in it in the oven.
• Carefully, add enough boiling water to come 1 inch up the sides of the cups.
• Bake until the custards are set, about 25 minutes.
• Remove the pan from the oven.
• Transfer the cups to a wire rack to cool.
• Use a spatula, those cups are hot.
• Making the Vegetable Dice: Make sure the vegetables are diced in small pieces, pretty much all the same size.
• Melt the butter in a saute pan, and then add the vegetables.
• Sautee, stirring every minute or so, until the vegetables are tender, between 5 and 10 minutes.
• Add the brown sugar, ginger, tomato sauce, salt and pepper.
• Bring to the boil and then lower the heat, cooking for an additional 5 minutes.
• Putting the whole thing together: Run a thin knife around the edges of the custard cups to loosen the custard.
• Spread some of the vegetable dice on 6 small plates.
• Invert the custard on to the vegetables.
• Top with additional vegetables and serve.