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Meringue topped Vegetable Custard

Veggie.Lover's picture
  Butter/Margarine 2 Tablespoon
  Zucchini 2 Pound, shredded (6 Medium Sized)
  Green pepper 1 Large, seeded and chopped
  Onion 1 Large, chopped
  Salt 1 Teaspoon
  Dry basil 1 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Pepper 1⁄4 Teaspoon
  All purpose flour 2 Tablespoon
  Sour cream 1⁄2 Pint (1 Cup)
  Eggs 6 , separated
  Shredded cheddar cheese 1 Pound (4 Cups)

Melt butter in a wide frying pan over medium-high heat.
Add zucchini, green pepper, onion, salt, basil, nutmeg, and pepper.
Cook, stirring often, until liquid evaporates (about 12 minutes).
Add flour and cook for 1 minute.
Let cool.
Beat together sour cream and egg yolks.
Stir in vegetable mixture and 2 cups of the cheese.
Spread in a well-buttered shallow 2-quart casserole.
Beat egg whites until stiff, moist peaks form.
Fold in remaining 2 cups cheese and spread over vegetable-custard mixture.
Bake in a 350° oven for about 55 minutes or until a knife inserted in center comes out clean.
Let stand for 10 minutes before serving.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3325 Calories from Fat 2222

% Daily Value*

Total Fat 251 g385.4%

Saturated Fat 150.5 g752.4%

Trans Fat 0 g

Cholesterol 1944.2 mg648.1%

Sodium 5591.2 mg233%

Total Carbohydrates 105 g35.1%

Dietary Fiber 21.5 g85.9%

Sugars 44.5 g

Protein 160 g320.1%

Vitamin A 260.6% Vitamin C 545.5%

Calcium 401% Iron 77.2%

*Based on a 2000 Calorie diet

Meringue Topped Vegetable Custard Recipe