Zucchini Custards with Tomatoes and Basil recipe for managing PCOS and pregnancy on Fertility Chef

Zucchini Custards with Tomatoes and Basil recipe for managing PCOS and pregnancy on Fertility Chef

fertilitychef.com

You can make the custards earlier in the day, store them in the refrigerator, and bring them to room temperature before serving.

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Cooking tools:

  • Food processor
  • Blender
  • Ramekin
  • Jelly roll pan
  • Wooden pick
  • Grater
  • Oven
  • Stove
  • Saucepan
  • Measuring cup
  • Measuring spoon
  • Whisk
  • Chef's knife
  • Cutting board
  • Paper towel
  • Plate

Ingredients

  • 1 1/3 pounds zucchini, coarsely grated
  • 3/4 teaspoon salt, divided
  • Cooking spray
  • 1/4 cup minced shallots
  • 1/4 cup all-purpose flour
  • 1 1/3 cups fat-free milk, divided
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1/4 teaspoon freshly ground black pepper
  • Dash of nutmeg
  • Dash of ground red pepper
  • 4 large eggs, lightly beaten
  • 3 large egg whites, lightly beaten
  • 1/4 cup (1 ounce) finely grated Parmigiano-Reggiano cheese
  • 2 cups diced seeded peeled tomato
  • Basil sprigs (optional)

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