Zucchini flan recipe, a delicious and light side dish, that can be also served as an appetizer or as a main dish for a light dinner.
Zucchini flan recipe
 Difficulty: easy |
 Prep time: 20 minutes |
 Cook: 40 minutes |
 Serves: 4 |
 Cost: low |
Ingredients
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- 800 g zucchini
- 1 shallot
- 2 tablespoons olive oil
- 2 eggs
- 200 ml milk
- 20 g butter
- a few leaves basil or mint
- salt, pepper
Instructions
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Check the zucchini, wash and cut 250 g in thin slices, lengthwise.
Cut the remaining zucchini in cubes.
Put the zucchini in a colander, add salt and leave for about an hour, so they eliminate their liquid.
Peel the shallot and chop finely.
Wash the basil or mint, dry gently and cut coarsely.
Blanch the zucchini slices in boiling salted water for a minute, drain on a cloth and dry gently.
Pour the olive oil in a pan, add the chopped shallot and sauté lightly. Add the zucchini into cubes, season with salt, if necessary, and pepper and let brown slightly, stirring with a wooden spoon.
Cook, over medium heat for 10-15 minutes.
Dip the zucchini to the mill, picking up the past in a pan. Let it dry over medium heat and then pour the mashed zucchini in a bowl and let cool.
Beat eggs with milk, add a pinch of salt and a pinch of pepper and basil or mint, and add to zucchini. Toss to mix the ingredients well.
Brush with melted butter a mold and line with the zucchini slices, slightly overlapping them and letting them overflow. Fill with the mixture of zucchini and eggs and refold the overflowed parts of zucchini.
Bake in a preheated oven, at 180 ° C (356° F), for about 40 minutes.
Remove from the oven, let cool and unmold the flan putting on a serving dish.
Serve the zucchini flan warm or at room temperature!
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