Description
A light and satisfying zucchini flan with ricotta cheese, combining creamy ricotta and tender zucchini in a delicate baked custard. Perfect as a nutritious, gluten-free meal for any occasion, this dish offers effortless elegance and versatility.
Ingredients
Units
Scale
Main Ingredients
- 2 medium fresh zucchinis (about 2 cups grated)
- 1 cup ricotta cheese
- 3 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon fresh herbs (thyme or basil), chopped
- 2 tablespoons olive oil (for greasing)
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the zucchini: Grate the zucchinis finely, then place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent a watery flan.
- Mix the custard base: In a large bowl, whisk together the eggs, ricotta, and Parmesan until smooth and creamy. Stir in the minced garlic, fresh herbs, salt, and pepper to build the flavor foundation.
- Combine zucchini and custard: Gently fold the well-drained zucchini into the ricotta mixture until evenly distributed without breaking the fluffiness.
- Bake to perfection: Preheat the oven to 350°F (175°C). Grease a shallow baking dish or individual ramekins with olive oil. Pour the zucchini flan mixture into the dish and bake for 30 to 35 minutes, or until the flan is set and golden on top.
- Cool and serve: Let the zucchini flan cool slightly before slicing or scooping out to let it firm up for easier serving.
Notes
- Always drain zucchini thoroughly to avoid a soggy flan.
- Bring eggs and ricotta close to room temperature for smoother blending.
- Fold ingredients gently to keep the custard light and airy.
- Use fresh herbs rather than dried for optimal flavor impact.
- Monitor baking time carefully to prevent a dry flan.
Nutrition
- Serving Size: 1/4 recipe (~150g)
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 155 mg