Zucchini Cheese Custard

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 small zucchini
  • 2 medium onions
  • ¼ cup melted butter
  • 3 eggs, lightly beaten
  • cup light cream
  • Pinch of grated nutmeg
  • cups grated sharp Cheddar cheese
  • Salt and freshly ground black pepper


    1. Preheat oven to moderate (350°F.).

    2. Peel the zucchini and cut them into two-inch rounds. Peel the onions and cut them into thin rings.

    3. Cook the zucchini and onions in the butter until light golden. Do not brown and do not let the zucchini become soft.

    4. Spoon the zucchini and onions into a shallow casserole. Combine the eggs, cream, nutmeg and half of the cheese. Pour the mixture over the vegetables. Sprinkle with salt and pepper and the remaining cheese.

    5. Set the casserole in a baking dish, pour boiling water around it, and bake for thirty-five to forty minutes, until custard is set.