Ingredients
Check off ingredients as you go
Makes about 20 flans
- 1 kg (2.2 lb) zucchini (courgettes), about 5 medium
- 6 large eggs
- 200 ml (¾ cup + 1 Tbsp) non-dairy cream
- 2 Tbsp chopped fresh herbs (basil, chives, mint…)
- 1/2 tsp garlic powder or 1 clove garlic, minced
- 1 Tbsp olive oil
- Salt, pepper
Finely grate the zucchini, then cook them in a skillet with a drizzle of olive oil so they release their water. Add the garlic, and season fairly generously with salt and pepper, since zucchini is always a bit bland. Let cool slightly.
Preheat the oven to 180°C (350°F). In a large bowl, whisk the eggs vigorously with the non-dairy cream, add the chopped herbs, then the zucchini, and mix. Pour into silicone or nonstick muffin pans. Bake in the middle of the oven for 25 minutes.
These flans are delicious hot or cold.
Tips and variations
- You can vary the fresh herbs according to your taste and what you have on hand: zucchini goes very well with basil, mint, chives, herbes de Provence, thyme…
- These flans look lovely in individual portions (as long as you have a pan that doesn’t stick), but you can also make larger sizes by adjusting the baking time.
- They will keep for two days in the fridge, but I don’t recommend freezing them, as they would become waterlogged.
- For a dairy version, you can add diced goat cheese, ricotta or Parmesan.
- If you’d rather not use non-dairy cream, you can add the same weight in eggs instead.