Potato and Zucchini Flan

I present to you the recipe for the potato and zucchini flan, a simple and very versatile dish, which can be served both as an appetizer and as a main course.

Ingredients

• 400 g of potatoes
• 300 g of zucchini
• 100 g of grated cheese (Parmesan or pecorino)
• 2 eggs
• Salt and pepper to taste
• Nutmeg (optional)
• Butter for greasing the pan
• Breadcrumbs for the pan

Preparation

1. Begin by boiling the potatoes in salted water until they become soft. Once cooked, drain them, peel them, and mash them with a potato masher or fork to obtain a puree.

2. In the meantime, wash the zucchini and grate them with a coarse grater. Place the grated zucchini on a clean cloth and squeeze them to remove the excess water.

3. In a large bowl, mix the potato puree with the grated zucchini. Add the grated cheese, eggs, salt, pepper, and a pinch of nutmeg if you want a spicy touch.

4. Take a baking dish or a mold that you can also grease with butter and sprinkle with breadcrumbs to prevent the flan from sticking.

5. Pour the mixture into the previously prepared pan and level it with a spatula.

6. Preheat the oven to 180 °C and bake the flan for about 40-45 minutes or until the surface is golden and crispy.

7. Once cooked, let it cool for a few minutes before unmolding.

Serve the potato and zucchini flan cut into slices or in single portions for a more elegant result. You can accompany it with a fresh green salad or, for an Italian touch, with a lightly spiced tomato sauce.

Curiosity

The flan is a dish that lends itself very much to personalization. For example, you can enrich it with other types of vegetables, add aromatic herbs like thyme or sage, or include pieces of cooked ham or sausage for a richer version. In Italy, there are many regional variations of flan, often passed down from generation to generation.