Cooking · Life at Castello di Montegiove

Flan di Zucchini – Courgette flan

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

Olive oil

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.

Castellomontgiove flan 2

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.

Buon Appetito!

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