Wednesday, August 18, 2010

Zucchini with Spicy Custard Top

I created this from a couple of recipes I learned many years ago. About 1980, a roommate from Seattle made a sauce of eggs and mayonnaise that she poured over casseroles and baked. Thanks, Joan! Then I found Elizabeth Lambert Ortiz’ recipe for Calabacitas con Huevos. It became a favorite. So I combined the two ideas and made this. It is very good! It could be lower in fat by using low-fat mayonnaise and low-fat cheeses.

Serves 4-6

½ lb. lean ground pork
1 medium onion, diced 1/2” (1 cup)
1 medium zucchini, (8”) diced ¾” (2 cups)
2 large tomatoes, diced ¾” (2 cups)
½ cup (2 oz.) shredded mild cheddar
½ cup (2 oz.) shredded mozzarella
3 eggs, beaten
1 cup mayonnaise
½ cup grated Parmesan/Romano
2 Tbsp. Texas Pete Hot Sauce (A buffalo wing sauce not like tobasco)

Heat a large metal skillet until hot and dry. Remove from heat and coat lightly with canola oil spray. Return to very low heat, while chopping the vegetables.

Mix pork and sausage seasoning. Sauté pork and onion in skillet over medium high heat, breaking pork into large crumbles, until well browned.

Stir in zucchini and tomatoes and continue to sauté and stir until vegetables are hot. Cover, turn heat to low and simmer for 5 - 10 minutes, until zucchini is just tender.

Whisk together beaten eggs, mayonnaise, grated cheese and hot sauce. Pour evenly over zucchini mixture. Cover and simmer over low heat for 10 -15 minutes until eggs are set.

Serve immediately with rice and a salad.

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