Zucchini Flan
Serves: 4
Preparation time: 60 min.
Flan di Zucchine (Italian) or Flan de Courgettes (French) is a delicious side dish or hors d'oeuvre. Zucchinis (in French: courgettes) are plentiful during the summer months and an unmistakable sight in all green markets around the Mediterranean. For this zucchini flan select small zucchinis, large ones are too coarse and seedy. In this recipe the skin is left on for added color.
Ingredients:
- 340 gr (3/4 lbs) of small zucchinis, cut into rounds or diced
- 2 tbsp. olive oil
- 125 gr (1/4 lbs) Gruyère cheese, shredded - as a substitute you can use Swiss cheese, not cheddar
- 2 tbsp. chopped parsley
- 3 eggs, beaten
- salt and freshly ground black pepper to taste
Preparation:
Preheat the oven to 180°C (350°F) for 10 minutes. In a large heavy skillet heat 2 tbsp. olive oil over medium heat. Add the zucchini slices or dices and sauté them for 8 - 10 minutes. Stir them occassionally 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 many ways to serve this light and fluffy flan: as a side dish or on its own with a tomato coulis.