ZUCCHINI FLAN

Zucchini Flan image

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.

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

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Ingredients

1 1/2 pounds zucchini, thinly sliced
Salt and pepper
4 eggs
2 1/2 cups milk or half-and-half
Pinch of grated nutmeg
1 teaspoon chopped thyme
A few torn basil leaves
2 tablespoons butter for greasing baking dish
4 ounces grated cheese, such as Gruyère or Cheddar

Steps:

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.
Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
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.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 14 grams, Sodium 622 milligrams, Sugar 7 grams, TransFat 0 grams