Ingredients
Check off ingredients as you go
For about 20 flans
- 1kg (2.2 lbs) zucchini (5 medium)
- 6 large eggs
- 200ml (¾ cup) plant-based cream
- 2 tablespoons fresh chopped herbs (basil, chives, mint…)
- ½ teaspoon garlic powder or one minced clove
- Salt, pepper
Finely grate the zucchini then sauté them in a pan with a drizzle of olive oil so they release their water. Add the garlic, season rather generously with salt and pepper since zucchini is always bland, let cool.
Preheat the oven to 180°C (350°F). In a large bowl, vigorously beat the eggs with the plant-based cream, add the chopped herbs then the zucchini and mix. Pour into silicone or non-stick muffin molds. Bake in the middle of the oven for 25 minutes.
These flans are delicious both hot and cold.
Tips and Variations
- You can vary the fresh herbs according to your taste and what you have on hand - zucchini pairs beautifully with basil, mint, chives, herbes de Provence, thyme…
- These flans are very presentable in individual portions (provided you have a non-stick mold) but you can also make larger formats by adjusting the cooking time.
- They will keep for two days in the fridge but I don’t recommend freezing them as they would become waterlogged.
- In a dairy version, you can add diced goat cheese, ricotta or parmesan.
- If you don’t want to use plant-based cream you can add the same weight in eggs.