ZUCCHINI FLAN
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.
Provided by David Tanis
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
- Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
- Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
- 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.
Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 14 grams, Sodium 622 milligrams, Sugar 7 grams, TransFat 0 grams
ZUCCHINI GRATIN
Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.
Provided by Ina Garten
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
ZUCCHINI FLAN (FLAN DE COURGETTES)
Make and share this Zucchini Flan (Flan De Courgettes) recipe from Food.com.
Provided by littleturtle
Categories Lunch/Snacks
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 375F, and grease the bottom and sides of a 13x9-inch baking pan.
- In a mixing bowl, beat the eggs, cream, milk, and seasonings.
- Stir in zucchini, potatoes, onions, garlic, and cheeses.
- Pour mixture into prepared pan.
- Dot with butter.
- Bake, in upper half of oven, until puffed and golden brown (40-45 minutes).
- Let stand five minutes before serving.
Nutrition Facts : Calories 350.7, Fat 28.8, SaturatedFat 17.2, Cholesterol 197.5, Sodium 568.1, Carbohydrate 9.1, Fiber 1, Sugar 1.6, Protein 14.9
ZUCCHINI FLAN WITH TOMATO COULIS
Use up all the zucchini from the garden! In late summer, I always eat zucchini and tomatoes to hold on as long as I can before I give into autumn. I haven't tried this recipe. It's from the NY Times (9.3.03)
Provided by Kendra PeloJoaquin
Categories Lunch/Snacks
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Put half the oil in a large skillet over medium heat.
- Add zucchini, a large pinch of salt and some pepper.
- Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
- Continue to cook until zucchini browns slightly.
- Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
- Beat together the eggs, cream and more salt and pepper.
- When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
- Stir.
- Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
- Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
- Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
- While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
- Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
- Bring to a boil, cover and simmer about 15 minutes.
- When flan is done, cool it on a rack for a few minutes.
- Invert over a plate and unmold.
- Cool until warm, then slice and serve with tomato coulis.
FLAN I
This is a wonderful flan recipe from the late Iris Perez. Its origin is Mexican. For a denser, cheesecake-like texture, substitute eight ounces of cream cheese for two of the eggs.
Provided by JESSICADEZ
Categories World Cuisine Recipes Latin American Mexican
Time 1h25m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Have ready 9 inch round cake pan.
- In blender or food processor, or using electric mixer, combine eggs, condensed milk and vanilla and blend until smooth. In medium sauce pan, cook sugar, stirring constantly, until it liquefies. When it starts to turn light brown, remove from heat and pour into waiting pan. Pour egg mixture over liquid sugar.
- Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with water to reach halfway up the sides of the baking dish.
- Bake 70 minutes in the preheated oven, or until knife inserted in center comes out clean. Remove pan from water bath and let cool completely, about 1 hour. Run a knife along the edge of the pan, place a serving plate on top and invert. Serve.
Nutrition Facts : Calories 375.8 calories, Carbohydrate 64.6 g, Cholesterol 201.7 mg, Fat 9.2 g, Protein 10.1 g, SaturatedFat 4.2 g, Sodium 210.8 mg, Sugar 64.6 g
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