Zucchini/Courgette Flans

In the interest of complete transparency, I need to confess.  I hate zucchini.  Right up there with Brussels sprouts.  However, we are currently growing them in our garden.  We let our kids each pick a veg to grow and my daughter picked zucchini.  Sigh.  And they are huge!  So of course I have been on the look out for recipes.  Something that would make me like zucchini.  I have recently found the blog Manger which is a wonderful blog with amazing pictures and recipes.  I would love to have her photographer.  Whoever it is knows their stuff.  This past weekend she blogged about Bastille day and in among the recipes was one for zucchini flan.  I thought it would be perfect to try.

Now in her recipe she mentioned using two large zucchinis.  I don’t think she had in mind what I harvested.

Zucchini flan 1 2013

Preheat the oven to 350F/180C

In her recipe she said to thinly slice in half rondelles.  This thing was 3″ in diameter in some spots.  For this recipe I used 1/3 of the above zucchini and cut it up in small triangles.  I didn’t have shallots so I used 1/2 an onion from the farmers market.  These were the sweet ones I found and used last week.

Zucchini flan 2 2013

I finely chopped the onion and a clove of garlic.  Use either a large clove or 2 smaller cloves.  I drizzled a bit of olive oil into a skillet and heated that up.

Zucchini flan 3 2013

Saute the zucchini, garlic and onion.  While this is cooking beat 5 eggs in a large bowl.  Her recipe calls for 4 T of corn starch to be mixed into the eggs.  I had about 2 1/2 T so I supplemented with flour and it came out well.  The hardest part was getting rid of the lumps!

Zucchini flan 4 2013

Grate 105g of cheese like a guyere.  I used the Jarlsberg we have on hand.  I grabbed a handful of fresh mint from our garden and chiffonade the leaves.  Mix all this together.  Once the zucchini mixture starts to become lightly brown remove from the heat.

Zucchini flan 5 2013

Add to the egg mixture and mix gently.  Add the remaining ingredients of 2 T of lemon juice, 1/2 tsp of nutmeg, and salt and pepper to taste.

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Use a tin with small muffin wells that are sprayed with oil.  Spoon in the mixture.  This made about 8 flans with the size I had.  Bake for 20-25 minutes depending on your oven.

Zucchini flan 7 2013

I had decided to make these when it was much cooler.  The day just got hotter so by the time I needed to make these I didn’t want to cook!  So I thought these would be perfect with a light salad given that the humidity was drifting back up.

Zucchini flan 8 2013 Zucchini flan 9 2013

The kids loved these and so did my husband.  The lemon juice and mint added a brightness to the dish.  I would have loved it if it didn’t have zucchini.  My son did ask me if I could make these again for his birthday.  Which is next June so hopefully I don’t forget!  🙂

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