Zucchini Flan Food

ZUCCHINI FLAN

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.

ZUCCHINI FLAN (FLAN DE COURGETTES)

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.

ZUCCHINI GRATIN

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 WITH TOMATO COULIS

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.