Yield: 4 servings
Time: 60 minutes
Flan di Zucchine (Italian) or Flan de Courgettes (French) is a delicious side dish or a prelude to a summer dinner. Zucchinis are plentiful during the summer months and an unmistakable sight in most green markets. For this zucchini flan recipe, I selected small zucchinis, large ones are too coarse and seedy. In order to add color I left the skin of the zucchinis on, a nice touch I think.
- 3/4 lb (340 g) small zucchinis, cut into dices
- 2 Tbsp olive oil
- 1/4 lb (115 g) Gruyère or Swiss cheese, shredded
- 2 Tbsp flat-leaf parsley, chopped
- 3 eggs, beaten
- salt and freshly ground black pepper to taste
Preheat the oven to 350°F (180°C) for 10 minutes.
In a large heavy skillet heat 2 tablespoon olive oil over medium heat. Add the diced zucchini and sauté them for 8 – 10 minutes. Stir them occasionally until softened but not browned. Set them aside on a plate lined with a paper towel to absorb excess moisture.
Place the zucchini in a food processor, add the beaten eggs, grated Gruyère cheese, parsley and taste for salt and pepper. Process until coarsely puréed.
Lightly oil 4 half cups ramekins or use, like I did, Chinese tea cups. Fill the zucchini mixture into the dishes and bake them for about 30 minutes or until a knife inserted in the center of the flan comes out clean. Let the dishes cool off for a few minutes. Unmold them running a small knife around the edges while still warm. Place the plate on top of the cups and invert.
There are many ways to serve this light and fluffy flan: as a side dish or on its own with a tomato coulis.