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Armenian Zucchini Custard

Western.Chefs's picture
Ingredients
  Zucchini 2 Pound, scrubbed and coarsely grated
  Yellow onion 1 Medium, peeled, minced
  Garlic 1 Clove (5 gm), peeled, crushed
  Olive oil 3 Tablespoon
  Minced parsley 1⁄3 Cup (5.33 tbs)
  Thyme 1⁄8 Teaspoon
  Rosemary 1⁄8 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄8 Teaspoon
  Eggs 5
  Flour 1⁄2 Cup (8 tbs), sifted
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
Directions

GETTING READY
1. Preheat the oven to 300° F.
2. Grease a 1 ½ quart casserole with butter.

MAKING
3. In a large skillet or a wok, heat the oil over a moderate flame.
4. Add the zucchini, onion, and garlic together and sauté for 10 minutes until zucchini is tender.
5. Add herbs and seasonings.
6. Take pan off the heat.
7. In a bowl, whisk the eggs with a fork or whisk until thick and frothy
8. Blend in the flour and parmesan.
9. Add the eggs to the zucchini mixture and lightly fold in.
10. Turn into the casserole and place in the preheated oven on a middle level.
11. Bake for 1-1 1/4 hours puffed and set.

SERVING
12. Take the casserole straight from the oven to the table.
13. Serve the soufflé hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
80 Minutes
Ready In: 
0 Minutes
Servings: 
8

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