Baked Zucchini Flan Recipe

Ingredients

Serve 8

• 4 tbsp butter

• 1 tbsp extra-virgin olive oil

• 1 onion, finely chopped

• 1 clove garlic, finely chopped

• 2 tbsp finely chopped parsley

• 1 tsp torn basil

• 2 lb/1 kg zucchini/courgettes, finely chopped

• salt and freshly ground black pepper to taste

• 2 tbsp all-purpose/plain flour

• generous 3/4 cup/200 ml milk, boiling

• 1/4 tsp freshly grated nutmeg

• 3 large eggs

• 3 tbsp freshly grated Parmesan cheese

Method:

1. Melt 2 tablespoons of butter with the oil in a large saucepan over low heat. Add the onion, garlic, parsley, and basil and cook for 5 minutes.

2. Add the zucchini and season with salt and pepper. Cover and cook for about 20 minutes, adding 2-3 tablespoons of water if the mixture dried out to much.

3. Uncover, turn up the heat, and stir until the vegetables are coarsely mashed and any excess liquid has evaporated.

4. Preheat the oven to 350°F/180°C/gas 4. Butter a 1 1/2-quart (1.5-liter) ring mold.

5. Melt the remaining butter with the flour in a small saucepan over low heat. Cook for 1 minute, stirring constantly. Remove from the heat and pour in half the hot milk.

6. Return to the heat and cook until the mixture thickens. Gradually mix in the remaining milk, stirring constantly. Season with salt and pepper and add the nutmeg.

7. Cook for 5-10 minutes, stirring constantly, to make a creamy Béchamel sauce. Stir in the cooked vegetables and mix well.

8. Add the eggs, beating until just blended. Mix in the Parmesan. Pour the mixture into the prepared mold.

9. Bake for about 1 hour, or until light gold and set. Let cool for 15 minutes. Turn out onto a serving dish and serve in slices.