Zucchini Custards with Tomatoes and Basil

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3 large egg whites lightly beaten
• 4 large eggs lightly beaten
• 1.3 cups milk fat-free divided
• 0.3 cup flour all-purpose
• 1 tablespoon basil fresh chopped
• 1 Dash ground pepper red
• 1 Dash nutmeg 
• 2 teaspoons oregano fresh chopped
• 1 ounce parmigiano-reggiano cheese finely grated
• 0.8 teaspoon salt divided
• 0.3 cup shallots minced
• 2 cups tomatoes diced peeled seeded
• 1.3 pounds zucchini grated

Equipment

• food processor
• frying pan
• paper towels
• sauce pan
• oven
• knife
• whisk
• blender
• ramekin
• measuring cup

Directions

1. Preheat oven to 35
2. Spread zucchini on several layers of paper towels; sprinkle with 1/4 teaspoon salt. Cover with additional paper towels.
3. Let stand 15 minutes, pressing occasionally until barely moist. Set aside.
4. Heat a saucepan coated with cooking spray over medium heat.
5. Add shallots, and cook 5 minutes or until soft, stirring often.
6. Remove pan from heat.
7. Lightly spoon flour into a dry measuring cup; level with a knife.
8. Combine flour and 1/3 cup milk, stirring with a whisk.
9. Add 1 cup milk; stir with a whisk.
10. Add milk mixture to pan; cook 3 minutes over medium heat or until thick, stirring constantly.
11. Place milk mixture, 1/2 teaspoon salt, chopped basil, and next 6 ingredients (chopped basil through egg whites) in a food processor or blender; process until well blended.
12. Add cheese, and process until well blended.
13. Add zucchini, and pulse until combined.
14. Divide zucchini mixture evenly among 8 (4-ounce) ramekins or custard cups coated with cooking spray.
15. Place ramekins on a jelly roll pan; add hot water to pan to a depth of 1 inch.
16. Bake at 350 30 minutes or until puffed and brown and a wooden pick inserted in center comes out clean.
17. Remove ramekins from pan; run a knife around edges. Invert custards onto plates. Top with tomato; garnish with basil sprigs, if desired.