Zucchini Flan with Tomato Coulis
Delight your taste buds with this elegant and savory Zucchini Flan with Tomato Coulis, a perfect blend of creamy, cheesy indulgence and vibrant, tangy freshness. This recipe transforms simple ingredients—like tender zucchini, rich heavy cream, and Parmesan cheese—into a silky flan baked to golden perfection. The delicate flan is paired with a homemade tomato coulis, made from ripe, fresh tomatoes and a whisper of basil, to create a beautifully balanced dish that’s as stunning as it is delicious. Ideal for impressing guests at a dinner party or elevating a casual meal, this recipe is both seasonal and versatile. Serve it warm as a sophisticated appetizer or a light vegetarian entrée that highlights the best of summer produce.
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Recipe Information
Ingredients
- 2 medium zucchini
- 3 large egg
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese
- 1 clove garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 large fresh tomato
- 1 teaspoon sugar
- 4 leaves fresh basil leaves
Instructions
Preheat your oven to 350°F (180°C) and grease four individual ramekins with olive oil.
Wash and trim the ends of the zucchinis. Grate them using a box grater and place the grated zucchini in a clean kitchen towel to squeeze out excess moisture.
In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté it until fragrant, about 30 seconds. Add the grated zucchini and cook for 5 minutes, stirring occasionally, until softened. Let it cool slightly.
In a mixing bowl, whisk the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper. Add the cooked zucchini mixture and stir until well combined.
Divide the zucchini mixture evenly among the prepared ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.
Bake the flans for 30-35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Remove the ramekins from the water bath and let them cool for 5 minutes.
While the flans are baking, prepare the tomato coulis. Score the bottoms of the tomatoes with a small 'X' and blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel off the skins, remove the seeds, and chop the flesh.
In a saucepan, combine the chopped tomatoes, sugar, a pinch of salt, and 2 basil leaves. Cook on medium heat for 10 minutes, stirring occasionally, until the tomatoes break down. Blend the mixture until smooth using an immersion blender or a regular blender.
Strain the tomato coulis through a fine-mesh sieve to remove any solids, then set aside and keep warm.
Run a knife around the edges of the ramekins to loosen the flans, then invert them onto serving plates. Spoon the warm tomato coulis around the flan and garnish with the remaining basil leaves. Serve immediately.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.4 g | 168% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 7.5 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 7203 mg | 313% | |
| Total Carbohydrate | 57.9 g | 21% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 46.0 g | ||
| Protein | 45.0 g | 90% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 643 mg | 49% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 2393 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
