Zucchini Custard

By lromito

Ingredients

• 1 T kosher salt
• 2 lbs. firm zucchini, trimed peeled, and cut into 2 by 1/4 strips
• 1 1/2 C heavy cream
• 3/4 c grated parmesan
• 3 eggs beaten
• Pepper

Preparation

Step 1

in 3 quart saucem\pan add, salt and 6 cups water bringing to a boil. Add Zucchini and boit for about 30 seconds. Transfer to a paper towed sheet try. Let dry for 2 to 3 hours at room or in ref. overnight

Heat oven to 450 Whish cram, cheese,eggs and pepper in a bowl.

Pour cream egg mixutre into a 9 inch glass pie palte and nestle in zucchini. Bake until golden brown and set about 40 min. Serve hot or at room temp.