Zucchini Flan

  • Author: David Tanis
  • Total Time: 60



  • 1 ½ pounds zucchini, thinly sliced
  • Salt and pepper
  • 4 eggs
  • 2 ½ cups milk or half-and-half
  • Pinch of grated nutmeg
  • 1 tsp. chopped thyme
  • A few torn basil leaves
  • 2 tbsp. butter for greasing baking dish
  • 4 ounces grated cheese, such as Gruyere or Cheddar


  1. Heat oven to 375°. Bring a large pot of water to a 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. Beat eggs and milk with ½ tsp. salt, and then add nutmeg, thyme and basil leaves.
  3. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over the bottom. Scatter cheese over zucchini, then pour in custard.
  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.


  • Serving Size: 4

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