Zucchini flan

Zucchini flan

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Zucchini Flan Recipe of of 06/19/2019

THE courgette flan they are single-portion flans that are very nice to look at and obviously delicious to eat. Flans have a reputation for being very difficult to prepare, but in my opinion these little ones are within anyone's reach, trust me! And then how can you resist these little green delights? Considering the type of preparation, then, the times are not even that long, so what are you waiting for? Get to work;)


How to make zucchini flans

Clean the courgettes, cut them into cubes and cook them for about ten minutes in a pan after having dried a chopped celery, carrots and onions with the oil.
Towards the end of cooking, add salt.

Pour the courgettes into a mixer, add the basil and blend.

Put the flour in a bowl and stir in the milk and cream, then add the parmesan and eggs.

Incorporate the zucchini cream into the bowl, then season with salt and pepper.

Pour the mixture into the single-portion molds (if you do not use the silicone ones, grease them with oil or butter) and cook for about 30 minutes in a preheated convection oven at 180 ° C.

In the meantime, clean the extra courgette for decoration, cut it into thin slices and fry them quickly.

Turn out the flans and decorate them with the courgette slices.

Also add the pine nuts and immediately serve your beautiful courgette flans.

  • 400 g of zucchini
  • 20 g of breadcrumbs or white flour type 00 (for the pan)
  • 10 g butter (for the pan)
  • 1 tablespoon of extra virgin olive oil
  • 1 grated nutmeg
  • q.s. of pepper
  • q.s. of salt
  • 100 g of fresh ricotta
  • 20 g of grated Parmesan cheese
  • 120 g (2 medium) of eggs

For the cream cheese

  • q.s. of pepper
  • q.s. of salt
  • 50 g of grated Parmesan cheese
  • 20 g of cornstarch
  • 250 ml of milk
  • q.s. of nutmeg

Ingredients for 6 flans

  • 30 g of cottage cheese
  • a courgette
  • 150 g of egg white
  • 2 tablespoons of Parmigiano Reggiano
  • salt and pepper
  • extra virgin olive oil
  • two fresh basil leaves
  • two borretane onions (alternatively half an onion)
  • butter and flour for the molds


In a saucepan, brown the finely chopped onions with a generous drizzle of extra virgin olive oil. Add the diced courgettes and leave to flavor. Season with salt and pepper and cook until the courgettes are nice and tender. Remove from heat and allow to cool then pass them to the mixer until a homogeneous cream is obtained. Add the egg whites, Parmesan and blend again. Spread the mixture into the previously greased and floured aluminum molds. Arrange the molds on a baking sheet and pour boiling water one third of its height into the pan. Cook at 160 degrees for about 30-35 minutes.

Browse the photogallery with all the steps!


Let's start cleaning the courgettes and cut them into slices or chunks. In a saucepan, place the finely chopped shallot with a drizzle of oil.

Fry for a few seconds and add the courgettes, making them cook completely. We close the pot with a lid.

When the courgettes are cooked, let them cool and transfer them to a mixer, adding the pine nuts and cream. We blend well.

We then add the basil. We separate the yolks from the whites. Add the egg yolks, grated Parmesan cheese to the zucchini mixture and whisk again, while separately in a bowl, with electric whisk, whip the egg whites.

When we have obtained a smooth cream, let's transfer it to a bowl and gently combine the egg whites, mixing the mixture from bottom to top so as not to disassemble.

Let's transfer it into 4 greased and floured single-portion molds, or possibly covered with baking paper.

We arrange the molds in a pan, in which we will add some water. We preheat the oven to 160 & deg and insert the pan with the molds for about 60 minutes.

Once ready, let them cool for a few minutes, turn them upside down, remove them from the molds and serve.

Zucchini flan

Very simple but super effective and above all very sooo good. For the photo we decorated it with this splendid pumpkin flower and a little currant! Beautiful colors right?


1. Trim the courgettes at the ends, wash them and cut them into slices. In a pan pour a few drizzles of extra virgin olive oil and fry the garlic, finally add the courgettes and leave them to flavor for about 5 minutes.

2. Remove the garlic and pour the courgettes into the mixer. Combine the eggs, Parmesan, cream and season with salt and pepper. Blend until you get a homogeneous mixture. Depending on the quality and the season, the courgettes can be more or less watery, if the mixture is too liquid, add some breadcrumbs.

3. Flour and oil the molds and pour the mixture. Fill a pan ¾ with water and place the flans on it, place in a preheated oven at 180 ° for about 30-35 minutes.

4. After the cooking time has elapsed, check that the flans are cooked with a toothpick. Remove from the oven, pour into plates and serve very hot.

Zucchini Flan - Recipes

I love flans I often make them too and I'll try this right away too. A hug, see you soon

If you like let me know if you liked it -)

Just reading the title of the post made me hungry again.

wow what goodness compliments

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PREPARE THE ZUCCHINI SFORMATINI wash the courgettes, dry them and remove the ends.

Grate the courgettes raw and squeeze them very well with your hands in order to eliminate the vegetation water.

Heat two tablespoons of garlic flavored oil and, when they are hot, put the grated courgettes to cook.

Turn the courgettes so that they cook for About 5 minutes.

When the courgettes are cooked remove them from the pan and transfer them in a bowl together with the ricotta, grated Parmesan, the flour, a pinch of salt and mix to obtain a fairly homogeneous mixture.

Grease or oil 4 muffin molds or put them on RELEASING and pour the mixture for the zucchini flans into them.

Level the surface and bake them in a preheated ventilated oven a 160 ° for about 50 minutes.

When all the zucchini flans are cooked, take them out of the oven and let them cool.

MAKE THE CHEESE SAUCE Put the flour and butter in a saucepan and toast them together for a few minutes until they become golden.

Add a pinch of salt and start adding the milk at room temperature pouring it slowly and continuing to mix in the meantime.

Cook for 5 minutes until it begins to thicken then turn off the heat and add the grated Parmesan, stirring quickly with a hand whisk so that no lumps form.

Serve the Sformatini Di Zucchini with the hot cheese sauce on top.

VARIANTS AND ADVICE: You can also not cook them zucchini after grating them and insert them directly into the flan dough but they will be less tasty.

If you don't have ricotta you can substitute with spreadable cheese.

You can add pepper or nutmeg.

If you liked this recipe, maybe you might also like IL PUMPKIN FLAN or Lo SFORMATO DI ZUCCHINI or even it SFORMATO WITH MUSHROOMS.

Clean the spring onion, slice it thinly and put it in a large-bottomed pan with about 4 tablespoons of quooliva oil. Let the spring onion sauté over low heat.

Meanwhile, tick the courgettes and wash them. Slice the courgettes and into very thin slices with the help of the robot.

When the spring onion is wilted, add the courgettes into slices, add salt and sauté the courgettes over high heat for a couple of minutes until they become translucent.

At this point, add the sifted flour and mix.

Also add the milk and mix. As soon as the milk has thickened, remove everything from the heat and add the pepper and the chopped herbs. The recipe indicated thyme, marjoram and basil. If you want you can replace or integrate these aromas with fresh mint that goes very well with zucchini. Mix everything and pour into a container.

As soon as the courgettes have cooled down a bit, add the eggs and mix well. If you want, you can also add 2 tablespoons of grated cheese.

Pour the mixture into a plumcake mold lined with parchment paper and bake in a hot oven 180 C for about 30-40 minutes. When the surface of the flan becomes golden, take the flan out of the oven and stick a toothpick in the center, the flan comes out dry and ready.

Remove the courgette flan from the oven, let it cool for about ten minutes, then slice it and serve.

Preparation of the Zucchini Flan:

Coarsely chop the onion and fry it with the oil.

Add the courgettes cut into small pieces.

Add the salt, pepper and a few ladles of water. Cook for 15/20 minutes.

Put the zucchini, grated parmesan, basil and robiola in a container.

Chop everything with an immersion blender.

Add the egg yolk. Mix.

Add the egg white to the mixture and mix gently from bottom to top.

Put the mixture in the muffin molds. Bake at 170 degrees for 30 minutes.

Allow the Flan to cool and turn them upside down on a serving dish. Now you just have to taste them!


Parmesan flan recipe

To prepare the parmesan flan, start by shelling the eggs in a bowl, add a pinch of salt (do not overdo it, because the parmesan will already give a lot of flavor to the dish), a grind of pepper and a pinch of nutmeg (1) . Beat the eggs for a couple of minutes with the electric whisk at maximum speed, until the mixture is light and rather fluffy (2). Add the ricotta and parmesan (3).

Work the mixture with an electric whisk for a couple of minutes, then add the milk slowly (4). Continue to beat the dough with the electric whisk until all the milk is incorporated, obtaining a rather liquid mixture (5). Grease 4 single-portion creme caramel molds to perfection (you can also use the disposable ones) and pour the mixture into them, coming to about half a centimeter from the edge (6).

As mentioned, the parmesan flans cook in the oven in a bain marie. Here's how to proceed:

Cooking in a double boiler in the oven

Preheat the oven to 160 ° (static mode). Heat plenty of water on the stove or in the microwave until it boils. For cooking in the oven in a bain marie, choose a pan with high sides that is not too large (for example a loaf pan) and arrange the Parmesan flan. Pour the boiling water slowly into the pan, on one side to avoid the risk of spilling it on the patties. You have to get to cover two thirds of the height of the molds (7). Immediately put the pan in the oven and cook the parmesan flans for 30 minutes without ever opening the door for at least 25 minutes. After this time, you can check the cooking of the Parmesan flans by pricking them with a wooden toothpick: the mixture inside must remain slightly moist but not liquid. Remove the Parmesan flans from the oven (8) and immediately remove the molds from the water. Let the patties rest for at least 10 minutes before turning them out, otherwise they could break. Once warm, turn the Parmesan flan upside down on individual plates and garnish with the zucchini pesto.

Serve the Parmesan flans warm or cold.


Once cooked, the parmesan flans can be stored in the refrigerator for 2 days. When serving, you can briefly reheat them in the oven or microwave. If you want to freeze the Parmesan flans you can do it raw, leaving them to thaw completely in the refrigerator before cooking them.

Accompanying sauces

As mentioned, parmesan flans can also be served alone, as they are already tasty and have a soft and pleasant texture on the palate. An accompanying sauce, added in small quantities, can however offer a nice chromatic contrast as well as stimulate different combinations. I used the zucchini pesto prepared with this recipe (for 4 pies you can halve the doses), which thanks to the presence of almonds also gives a different and crunchy texture to the dish.

Another interesting combination can be the one with black cabbage pesto, when it is in season. In summer, you can opt for this pepper sauce, with a delicate and slightly sweet flavor that goes well with that of Parmesan. If, on the other hand, you love strong flavors, you can dare a gorgonzola fondue. A simple and effective alternative is to serve these Parmesan flans with a little acacia honey or with a reduction of balsamic vinegar.

If you liked the recipe for Parmesan flan with courgette sauce, follow the Chicco di Mais also on Facebook, Twitter and Pinterest while here you can find all the appetizers!

Video: Make a FABULOUS COURGETTE ZUCCHINI QUICHE OR FLAN! Sprig Bartons Pastry Recipe Too! (August 2022).