Zucchini Flan

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

Ready in 1 hour
by jentatler

Ingredients

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


Directions

1. Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper. 2. Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves. 3. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard. 4. Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

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