Delicious, easy and quick to make, the zucchini flan recipe is the ideal accompaniment to white meats and fish.
Ingredients for 4 persons :
- 800 g of courgettes
- 4 cloves of garlic
- 65 g butter
- 4 eggs
- 1 pinch of nutmeg
- 20 cl of liquid cream
- 10 cl of milk
- 30 g Emmental
- 2 handfuls of coarse salt
- Salt, freshly ground pepper
Preheat the oven to 150 ° C (th. 5).
> In a large saucepan, heat some water. Once the water boils, add the coarse salt.
> Wash and cut the zucchini into pieces, without peeling them.
> Peel and degerm the garlic cloves, reduce them to a puree.
> Add the zucchini and garlic to the pan. Cook for about 10 minutes. Zucchini should be cooked but remain slightly firm.
> Drain and pass the zucchini in a potato masher, fork or blender according to the desired texture. Squeeze them to remove excess water.
> Add 50 g of butter, mix, season with salt and pepper.
> Place the eggs in a bowl and whisk them.
> Pour the courgettes into a salad bowl then add the eggs, nutmeg and cream. Relax with a little milk if necessary.
> Add the cheese to the preparation, salt and pepper. Mix well.
> Pour into ramekins buttered with the remaining butter and cook for 30 to 40 minutes in a double boiler.
This recipe can be declined with other vegetables: onions, tomatoes, eggplants, peppers, mushrooms, olives ... Vegetable flans accompany all kinds of meats and can constitute unique dishes for the evening, served alongside a small salad green. For carnivores, you can add a few bacon or slices of ham, for cheese lovers, Comté or plenty will bring a little more character.
Vegetable flans have many gourmet recipes ideal for "recycling" leftover vegetables or slightly overripe vegetables, or even leftover cheese or meat ...
Recipe: A. Beauvais, Photo: F. Hamel