Zucchini Custard

  • Serves

    serves 6-8

A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).


  • 1 Tbsp. kosher salt
  • 3 lb. firm zucchini, trimmed, peeled, and cut into 2" x 1⁄4" strips
  • 1 12 cups heavy cream
  • 34 cup grated parmesan
  • 3 eggs, beaten
  • Freshly ground black pepper, to taste


Step 1

To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, about 30 seconds. Using a slotted spoon, transfer zucchini to a paper towel–lined sheet tray. Let dry for 2–3 hours at room temperature or in the refrigerator overnight.

Step 2

Heat oven to 450˚. Whisk together heavy cream, parmesan, eggs, and pepper in a medium bowl. Pour cream–egg mixture into a 9" glass pie plate and nestle in zucchini. Bake until golden brown and set, about 40 minutes. Serve hot or at room temperature.

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