Zucchini Flan

Cook Time: 1 hour Servings: 4 to 6 servings Source:

Ingredients

1 ½ pounds zucchini, thinly sliced

Salt and pepper

4 eggs

2 ½ cups milk or half-and-half

Pinch of grated nutmeg

1 teaspoon chopped thyme

A few torn basil leaves

2 tablespoons butter for greasing baking dish

4 ounces grated cheese, such as Gruyère or Cheddar

Directions

Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.

Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.

Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.

Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

Nutrition

per serving (6 servings) 306 calories; 25 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 9 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 14 grams protein; 622 milligrams sodium;