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.
Source: NYT Cooking
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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Serving Size: 1 Serving (366g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 146 | ||
Calories from Fat: 71 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.9g | 11 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 23.2mg | 7 % | |
Sodium 220.6mg | 8 % | |
Potassium 690mg | 18 % | |
Total Carbohydrate 13.4g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 11.5g | ||
Protein 7.4g | 11 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 146
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