Absolutely, let’s dive into the delightful world of Zucchini Flan with Tomato Coulis! 🍅🥒 This recipe is a celebration of late summer’s bounty, using up all those zucchinis from your garden before autumn sets in. Fresh, vibrant flavors come together in this dish, marrying the earthiness of zucchini with the tangy sweetness of tomato coulis.
Zucchini Flan With Tomato Coulis
Recipe Details:
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1/2 cup | extra virgin olive oil |
| 2-3 | zucchinis |
| garlic | |
| 4 | eggs |
| 5 | milk |
| 1/4 cup | tomatoes |
| 4 | fresh basil leaves |
| 1/4 cup | sugar |
Instructions:
-
Prepare the Zucchini Flan:
- Start by heating half of the olive oil in a large skillet over medium heat.
- Add the zucchinis, a generous pinch of salt, and some freshly ground pepper.
- Cook, stirring occasionally, until the zucchinis wilt and release their liquid.
- Now, add a tablespoon of minced garlic to the skillet.
- Continue cooking until the zucchinis develop a slight golden brown color.
-
-
Prepare the Flan Mixture:
- Preheat your oven to 350 degrees Fahrenheit and also bring a kettle of water to a boil.
- In a separate bowl, beat together the eggs, milk, and a bit more salt and pepper to taste.
- Once the zucchinis are cooked, allow them to cool slightly.
- Using a slotted spoon, transfer the zucchini slices into the egg mixture.
- Give it a good stir to combine everything well.
-
Bake the Zucchini Flan:
- Lightly grease an 8-by-4-inch nonstick loaf pan.
- Pour the zucchini and egg mixture into the prepared loaf pan.
- Place the loaf pan inside a larger baking dish.
- Carefully pour the boiling water into the larger baking dish, coming up the sides of the loaf pan as much as possible.
- Bake the flan until it’s set, yet still slightly jiggly in the middle, about 30 minutes.
-
Prepare the Tomato Coulis:
- While the flan is baking, let’s make the tomato coulis.
- In a small saucepan, heat the remaining olive oil over medium heat.
- Add the tomatoes (chopped or crushed), remaining minced garlic, a pinch of salt, a dash of pepper, torn basil leaves, and sugar.
- Bring the mixture to a gentle boil, then cover and simmer for about 15 minutes.
-
Finish and Serve:
- Once the flan is done baking, allow it to cool on a wire rack for a few minutes.
- Carefully invert the pan over a serving plate and gently unmold the flan.
- Let it cool until warm, then slice it into portions.
- Serve the Zucchini Flan slices with a generous drizzle of the prepared Tomato Coulis.
Notes and Tips:
- The zucchini flan should have a creamy texture, with the zucchinis adding a lovely softness.
- Tomato coulis offers a burst of flavor with its sweet-tart profile, enhanced by the freshness of basil.
- Feel free to garnish with additional basil leaves or a sprinkle of grated Parmesan cheese.
- This dish is perfect for a light lunch or a delightful brunch option during the late summer months.
Enjoy this delicious Zucchini Flan with Tomato Coulis, a harmonious blend of garden-fresh flavors that will transport you to a sunny Mediterranean terrace with every bite! 🌿🍅 Bon appétit!
