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Ingredients
3 medium-size zucchini, about 1 ¼ pounds
2 large ears of corn
¾ cup finely chopped green pepper
⅓ cup finely chopped fresh basil
½ teaspoon finely minced garlic
2 eggs
1 cup milk
Salt to taste if desired
Freshly ground pepper to taste
⅛ teaspoon freshly grated nutmeg
Pinch of cayenne pepper
1 tablespoon butter
2 tablespoons freshly grated Parmesan cheese
Nutritional analysis per serving (6 servings)
19 grams carbs; 65 milligrams cholesterol; 148 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 3 grams fiber; 531 milligrams sodium; 7 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 400 degrees.
- Step 2
Trim off the ends of the zucchini. Cut the zucchini into ¼-inch-thick rounds. There should be about 4 cups. Bring enough water to the boil to cover the zucchini when added. Add the zucchini and when the water returns to the boil cook 2 minutes. Drain. Put the zucchini into the container of a food processor or electric blender and blend thoroughly. Line a saucepan with a sieve and pour the zucchini into it.
- Step 3
Drain briefly and pour the zucchini into a mixing bowl. There should be about 2 cups.
- Step 4
Meanwhile, cut the kernels from the ears of corn. There should be about 1 ¾ cups. Add corn, green pepper, basil and garlic to the zucchini.
- Step 5
Break eggs in a small mixing bowl and beat them. Beat in the milk. Pour mixture into the mixing bowl and add salt, pepper, nutmeg and cayenne. Blend well.
- Step 6
Put half the butter into a 6-cup baking dish and rub butter over the bottom and sides. Pour in the zucchini mixture and smooth over the top. Dot the top with the remaining butter and sprinkle with Parmesan cheese. Bake 30 minutes or until set.
Private Notes