Zucchini Flan
This light and elegant dish turns zucchini into an event! The red pepper sauce adds a lovely bright flavor contrast to the delicate custard of the flan.
Makes
Serving size
Ingredients
FLAN INGREDIENTS:
½ teaspoon Herbes de Provence
⅛ teaspoon sea salt
5 medium (980 grams) zucchini, cut into thin slices
¼ cup olive oil
2 large garlic cloves, minced
½ tablespoon butter, unsalted
5 medium eggs
¼ cup heavy cream
SAUCE INGREDIENTS:
4-ounces roasted red pepper
½ tablespoon olive oil
½ tablespoon red wine vinegar
1 clove garlic
1 teaspoon agave
¼ teaspoon black pepper
2 tablespoons basil leaves, chopped
Special Equipment:
Stand blender or immersion blender
Instructions
FLAN DIRECTIONS:
- Preheat oven to 350°F.
- Sprinkle herbs de Provence and salt over zucchini and set aside.
- Heat olive oil in a large skillet over medium heat. Add seasoned zucchini slices to the pan and sauté.
- Add the garlic to the zucchini and stir to incorporate well.
- Adjust heat so zucchini slices become limp, but do not change color.
- Grease a loaf pan lightly with butter. Transfer the zucchini to a paper towel using a spatula.
- Combine eggs and cream in a mixing bowl.
- Mix well and carefully add cooked zucchini slices.
- Pour mixture into the prepared loaf pan.
- Place the loaf pan into a large baking dish with 3-inch sides.
- Boil water and pour into a larger baking dish until it reaches up to half the height of the loaf pan.
- Bake in oven for about 30 minutes or until set.
- Slice and serve with the red pepper sauce on a bed of salad greens.
SAUCE DIRECTIONS:
- Combine all the ingredients in a blender or tall cylinder.
- Process in a blender or use an immersion blender, until smooth.
- Pour over each portion of flan, before serving.
Cooking Tip
This is a recipe to make at the height of the summer squash season. Use yellow summer squash and zucchini, directly from the farmer’s market for the most delicate and sweet taste.
Recipe Contributed by FamilyCook Productions
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