Italian

Italian Vegetable Custard is for Side Dish.

Italian Vegetable Custard takes 15 minutes to prepare.

Italian Vegetable Custard takes 15 minutes to cook.

Italian Vegetable Custard makes 2 servings.

The ingredients for Italian Vegetable Custard are:

4 egg whites
1/4 cup all-purpose flour
1 cup shredded summer squash (about 2 medium)
1/2 cup mashed white beans (cannelli) (about 1 medium)
20 grams ripe olives, drained and sliced
1 tablespoon grated Parmesan cheese
1/2 teaspoon basil leaves, crushed
1/4 teaspoon garlic salt
3 very thin slices tomatoes
1/2 small onion, thinly sliced, separated into rings
1/4 cup shredded Monterrey jack cheese

Here is how you make Italian Vegetable Custard:

Preheat oven to 450.In a medium bowl, beat together eggs and the flour until smooth. Stir in squash, beans, and 2 tablespoons of the olives.Spread in a greased 8x8x2-inch baking dish or pan. Bake just until set, about 10 minutes.Meanwhile, in a small bowl, stir together Parmesan cheese, basil and garlic salt. Sprinkle over baked squash mixture. Top evenly with tomato slices, remaining olives, onion slices and Monterrey Jack cheese. Continue to bake until cheese is melted, about 4 minutes longer. Makes 2 servings.Number of Servings: 2Recipe submitted by SparkPeople user RAMPANTPANDA.

The nutritional information for Italian Vegetable Custard is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 285.4

• Total Fat: 7.2 g
• Cholesterol: 14.5 mg
• Sodium: 396.7 mg
• Total Carbs: 35.6 g
• Dietary Fiber: 6.3 g
• Protein: 23.6 g

Italian Vegetable Custard is Italian cuisine.