Zucchini Flan

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  • Serves: 2
  • Cook Time: 30 minutes
Ingredients
  • 1 ½ pounds zucchini, thinly sliced
  • Salt and pepper
  • 4 eggs
  • 2 ½ 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
Directions
  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. Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
  3. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
  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.
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