Zucchini flan makes a good brunch, lunch or light supper dish. For the best texture, be careful not to overbake; remove from the oven when the custard is still a little jiggly. The flan tastes best served at room temperature.
Category: Main Dish
Cuisine: not set
1 1/2 pounds zucchini thinly sliced
Salt and pepper
4 eggs
2 1/2 cups milk or half-and-half
pinch nutmeg grated
1 teaspoon thyme chopped
a few basil leaves torn
2 tablespoons butter for greasing baking dish
4 ounces Gruyere or Cheddar grated
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