Zucchini Custard | Saveur
A version of this quichelike brunch dish appears in Vegetable Love by Barbara Kafka (Artisan, 2005).
Ingredients
- 1 Tbsp. kosher salt
- 3 lb. firm zucchini, trimmed, peeled, and cut into 2" x 1⁄4" strips
- 1 <sup>1</sup>⁄<sub>2</sub> cups heavy cream
- <sup>3</sup>⁄<sub>4</sub> cup grated parmesan
- 3 eggs, beaten
- Freshly ground black pepper, to taste
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