Some years ago I had to find a way to prepare courgettes so the girls would actually like them. This is the recipe that we have invented together, besides from making a healthy dish it was also a very nice way to spend some time together experimenting in the kitchen.
You can easily prepare the flans the day before and store them in the fridge over night.
For 8 Flans:
500 g Courgettes (small and hard)
3 Eggs (separate yolk and white)
70 g Parmesan cheese grated
3-4 tblsp cream
2 Basil leaves
Knob of melted butter
Salt and Pepper to season
8 Silver foil cups or ramekins
Preheat the oven to 140 C (fan oven).
Wash the courgettes and cut them into squares, fry them on a hot pan in olive oil until tender not brown, set aside to cool.
Grease 8 ramekins with melted butter.
Beat the egg whites until stiff and set them aside.
Transfer the courgettes, egg yolks, Parmesan cheese, cream, basil leaves, salt and pepper into a food processor and blend until smooth. Fold the egg whites into the courgette mix and pour into ramekins.
Place them in a roasting pan with high sides, fill water halfway up the sides of the ramekins.
Cook the flans in the oven a bain marie for 20 to 30 minutes. Remove from the pan and allow to cool slightly, the flans are also very good served cold.