3 cups zucchini, grated
1½ tablespoons dried basil
Cooking spray
1 teaspoon dried oregano
¼ cup shallot, minced
¼ teaspoon ground nutmeg
½ cup egg substitute
1/8 teaspoon ground red pepper
3 tablespoons egg white substitute
Salt and pepper to taste
¾ cup skim milk
3 tablespoons grated Parmesan
Directions:
Preheat oven to 350 degrees F. Spread grated zucchini on 2 layers of paper towels, cover with additional paper towels, and let stand for 15 minutes, pressing occasionally until barely moist. Coat the bottom of a small nonstick skillet with cooking spray and sauté shallots until lightly browned. In the container of your food processor, combine egg substitute, egg white substitute, milk and seasonings and process until well blended. Add zucchini, cheese and shallots and pulse until combined. Coat 8 small (4-ounce) ramekins with cooking spray and spoon the zucchini mixture into cups. Place ramekins into a baking pan and pour about 1-inch of hot water into the pan. Bake for 40 minutes. Serve in ramekins or run knife around inside edges of ramekins and invert onto plates.
Nutrition Information:
Serving size: 1 custard
Calories: 38.33
Fat: 0.90g
Protein: 4.03g
Carbohydrates: 4.20g
Fiber: N/A
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