Zucchini Flan

By David Tanis

Zucchini Flan
Evan Sung for The New York Times
Total Time
1 hour
Rating
4(637)
Comments
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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.

Featured in: Zucchini Two Ways

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Ingredients

Yield:4 to 6 servings
  • 1½pounds zucchini, thinly sliced
  • Salt and pepper
  • 4eggs
  • 2½cups milk or half-and-half
  • Pinch of grated nutmeg
  • 1teaspoon chopped thyme
  • A few torn basil leaves
  • 2tablespoons butter for greasing baking dish
  • 4ounces grated cheese, such as Gruyère or Cheddar
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

307 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 14 grams protein; 622 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    Beat eggs and milk with ½ teaspoon salt, then add nutmeg, thyme and basil leaves.

  3. Step 3

    Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.

  4. Step 4

    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.

Ratings

4 out of 5
637 user ratings
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Comments

ChrisG

Try roasting the zucchini slices (lightly salted) on a lightly oiled cookie sheet in a 400 degree oven for 25 minutes or so. If ambitious turn over after 15 minutes. Roasting will draw our the moisture and give the zucchini a nice caramelized flavor

David Tanis

To avoid a watery custard, be sure not to over-bake (think over-cooked scrambled eggs, which release a lot of water too). But sautéed zucchini is a fine idea, and scallions, chives or even chopped jalapeño, or a pinch of cayenne, would be good additions.

Diane Matza

Try as an alternate, grate 2 medium zucchini and mix with two beaten eggs, four ounces fresh cream cheese, 2 chopped scallions, two tbs flour, salt and pepper to taste. Spread in oiled 9 by 12 baking pan, should be thin, at 375 for 45 minutes

Lisa Cannon

I pressed the blanched salted zucchini under a tea towel for 30 minutes and reduced the milk to 1 3/4 cups whole milk. Baked exactly 35 min, it was a little watery initially but the cooling process firmed it. The servings held together with no running juices I loved this

next time

Reduce milk by one cup

Leonie

I really liked this! It was easy and delicious. I used one cup of milk per two eggs. For the cheese I used Parmesan. I also roasted the zucchini in a pan with salt and pepper and then put them on a kitchen towel to soak up any excess liquid. Because of that, eventhough I slightly overcooked it, it wasn’t not very watery.

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