Zucchini Flan

By David Tanis

Published August 4, 2015

  • Evan Sung for The New York Times
Media 1 of 1
Total Time
1 hour
Rating
4(645)
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

  • 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

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

9 grams carbs; 173 milligrams cholesterol; 307 calories; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams saturated fat; 25 grams fat; 1 gram fiber; 622 milligrams sodium; 14 grams protein; 7 grams sugar

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.

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Ratings

4 out of 5
645 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

Sabina K

I should have read the comments before I blanched the zucchini. Apart from a little too much moisture for my taste, everyone loved the dish and took seconds. Next time I’ll sauté or roast the zucchini for even more flavor.

Sara Alexander

Yes,....this was so delicious...but so disastrously watery. I love nutmeg and I love basil, and they are nice together! Very important to reduce the amount of liquid. I am going to try it again with 1.25 or 1.5 cups of milk this time and cross my fingers that it will work better....

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

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