Zucchini Flan With Tomato Coulis
"Use up all the zucchini from the garden! In late summer, I always eat zucchini and tomatoes to hold on as long as I can before I give into autumn. I haven't tried this recipe. It's from the NY Times (9.3.03)"
- Ready In:
- 1hr
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 1⁄2 cup extra virgin olive oil, more as needed
- 2 -3 lbs zucchini, washed and thinly sliced
- salt and pepper
- 4 teaspoons minced garlic
- 5 eggs
- 1⁄4 cup cream or 1/4 cup milk
- 4 medium tomatoes, preferably very ripe,cored and roughly chopped
- 1⁄4 cup chopped fresh basil leaf
- 1 tablespoon sugar
directions
- Put half the oil in a large skillet over medium heat.
- Add zucchini, a large pinch of salt and some pepper.
- Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
- Continue to cook until zucchini browns slightly.
- Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
- Beat together the eggs, cream and more salt and pepper.
- When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
- Stir.
- Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
- Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
- Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
- While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
- Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
- Bring to a boil, cover and simmer about 15 minutes.
- When flan is done, cool it on a rack for a few minutes.
- Invert over a plate and unmold.
- Cool until warm, then slice and serve with tomato coulis.
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Reviews
-
Very good, but I made a number of adjustments. I wasn't sure how many zucchinis it took to make 2-3 lbs, so I just used 2. I replaced the cream with almond milk due to lactose intolerance. I also realized I didn't have a bigger pan than my loaf pan to put that pan into...so I just used individual ramekins. They came out well, but I had to bake it for about 45 minutes, maybe a bit more than that, to get it to set in the middle. The flavor combination is delicious though, and I would make this again.
Tweaks
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Very good, but I made a number of adjustments. I wasn't sure how many zucchinis it took to make 2-3 lbs, so I just used 2. I replaced the cream with almond milk due to lactose intolerance. I also realized I didn't have a bigger pan than my loaf pan to put that pan into...so I just used individual ramekins. They came out well, but I had to bake it for about 45 minutes, maybe a bit more than that, to get it to set in the middle. The flavor combination is delicious though, and I would make this again.
RECIPE SUBMITTED BY
Kendra PeloJoaquin
Seattle, WA
I learned to cook at a very early age, and like my teacher (mother) I am famous for cooking without recipes. This habit makes for unique delicious *unrepeatable* meals. My plan is to use this site in a way that neither my mother or myself have ever learned to use paper and pen; to record my "concoctions" for posterity.
