Zucchini Basil Flan: Light and Savory Baked Recipe

This zucchini basil flan is light, savory, and easy to serve warm or cold.

Cooking the zucchini first removes excess moisture and keeps the flan tender without becoming watery.

Ingredients for 6 servings

• 3 medium zucchini, about 650 g
• 4 large eggs
• 200 ml light cream
• 100 g grated cheese
• 1 garlic clove, minced
• 2 tablespoons chopped fresh basil
• 1 tablespoon olive oil, about 15 ml
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon breadcrumbs for the dish, optional

How to make it

Cook the zucchini

Preheat the oven to 180°C. Dice or thinly slice the zucchini. Cook it in olive oil with garlic for 8 to 10 minutes, until softened and most moisture has evaporated.

Make the egg mixture

In a bowl, whisk the eggs with the cream, grated cheese, basil, salt, and pepper.

Combine and bake

Add the cooked zucchini to the egg mixture and stir gently. Pour into a greased baking dish, sprinkled with breadcrumbs if desired.

Bake until set

Bake for 30 to 35 minutes, until the flan is set in the center and lightly golden on top. Let it cool for 10 minutes before slicing.

Helpful tips

For a firmer texture, let the cooked zucchini drain for a few minutes before mixing. Fresh basil should be added to the egg mixture, not cooked too long, to keep its flavor.

Conclusion

This zucchini basil flan is simple, fragrant, and practical for light meals. Serve it with salad, rice, or roasted vegetables.