Zucchini Flan

The Zucchini Flan is a delicate and versatile dish, excellent as an appetizer or as a side. Here’s how to prepare it in Italian style.

Ingredients

• 500 g of zucchini
• 3 eggs
• 100 g of grated Parmesan cheese
• 200 ml of fresh cream
• Nutmeg to taste
• Salt and pepper to taste
• Butter for greasing the molds
• Breadcrumbs for dusting the molds

Preparation

1. Start by washing the zucchini, cut them into thin slices and cook them in a pan with a splash of olive oil until they are soft. Let them cool down slightly.
2. In the meantime, butter the flan molds and sprinkle them with breadcrumbs, tapping out the excess by tilting them slightly.
3. In a bowl, beat the eggs with the Parmesan, add the cream and mix well to obtain a smooth mixture. Season with salt, pepper, and a grating of nutmeg.
4. Blend the cooked zucchini to a puree and add it to the mixture of eggs, cream, and Parmesan.
5. Fill the prepared molds with the zucchini mixture, filling them up to 2/3 of their height.
6. Bake in a preheated oven at 180 °C with convection for about 25-30 minutes or until the flans are golden brown and firm to the touch.
7. Let the flans cool for a few minutes before gently unmolding them. If necessary, run a knife blade along the edges to help unmold them.

Serve them hot or warm with a sauce or cream of your choice. A good choice can be a sauce of fresh tomatoes or a simple Greek yogurt sauce seasoned with aromatic herbs.

Trivia

The Zucchini Flan is a recipe that highlights the versatility of zucchini, a vegetable typical of Mediterranean cuisine. Depending on the Italian region, you can find numerous variations, for example by adding chopped fresh mint or basil for a more aromatic touch.