Zucchini Flan

  1. Heat oven to 375.
  2. Bring a large pot of salted water to boil.
  3. Add zucchini and blanch for 1 minute.
  4. Drain and spread zucchini out to cool on a towel.
  5. Season lightly with salt and pepper.
  6. Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
  7. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom.
  8. Scatter cheese over zucchini, then pour in custard.
  9. Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean.
  10. Cool to room temperature before serving.

zucchini, salt, eggs, milk, nutmeg, thyme, torn basil, butter, grated cheese

Taken from cooking.nytimes.com/recipes/1017582 (may not work)

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