Zucchini & onion flan
Whip up a delightful Zucchini & Onion Flan with this easy recipe. Combining fresh zucchini, sweet carrots, eggs, savory cheeses, and a dash of olive oil, this dish is perfect for any meal. Enjoy a fluffy, flavorful flan that’s sure to impress!
- 17 Jul 2024
- Cook time 45 min
- Prep time 20 min
- 4 Servings
- 9 Ingredients
Zucchini & Onion Flan is a delightful, savory dish perfect for brunch, lunch, or a light dinner. It's packed with fresh vegetables and rich cheeses, offering a nutritious and flavorful experience. This recipe is straightforward and yields a flan that's crispy on the outside yet moist on the inside.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Wash the zucchini and carrot thoroughly.
- Grate both the zucchini and the carrot using a grater.
- Peel and finely chop the onion.
- In a small pan, heat a small amount of olive oil over medium heat.
- Add the chopped onion and sauté until it becomes translucent and slightly golden. Set aside to cool.
- In a large mixing bowl, crack and whisk the eggs.
- Stir in the remaining olive oil (from the 1/3 cup).
- Gradually add the self-raising flour into the egg mixture, mixing thoroughly to avoid lumps.
- Add the grated zucchini, grated carrot, sautéed onion, parmesan cheese, and cheddar cheese to the bowl.
- Mix well until all the ingredients are evenly distributed.
- Add salt and pepper to taste. Make sure to blend the seasoning evenly into the mixture.
- Lightly grease a baking dish or flan tin with olive oil or line it with baking paper.
- Pour the mixture into the prepared dish and spread evenly.
- Place the baking dish in the preheated oven.
- Bake for approximately 35-40 minutes, or until the flan is set and has a golden-brown top. You can test the doneness by inserting a toothpick into the center; if it comes out clean, the flan is ready.
- Allow the flan to cool in the dish for about 10 minutes before slicing.
- Serve warm or at room temperature.
Tips:
- Grate the zucchini and carrot finely to ensure even cooking and a smooth flan texture.
- Squeeze out excess moisture from the grated zucchini using a clean kitchen towel or paper towels to prevent the flan from becoming too watery.
- Feel free to add your favorite herbs for an extra burst of flavor; dill, parsley, or basil can complement the dish nicely.
- Use a non-stick baking dish or line the dish with parchment paper for easy removal of the flan.
- Let the flan rest for a few minutes after baking to allow it to set properly before slicing.
Enjoy your homemade Zucchini & Onion Flan warm or at room temperature. It pairs wonderfully with a fresh salad or a side of roasted potatoes. Store any leftovers in the refrigerator, and it can be re-heated gently in the oven or microwave. Bon appétit!
| Nutrition Facts | |
|---|---|
| Serving Size | 340 grams |
| Energy | |
| Calories 380kcal | 15% |
| Protein | |
| Protein 20g | 14% |
| Carbohydrates | |
| Carbohydrates 40g | 11% |
| Fiber 3.80g | 10% |
| Sugar 7g | 7% |
| Fat | |
| Fat 36g | 43% |
| Saturated 10g | 35% |
| Cholesterol 240mg | - |
| Vitamins | |
| Vitamin A 320ug | 36% |
| Choline 190mg | 35% |
| Vitamin B1 0.26mg | 21% |
| Vitamin B2 0.50mg | 39% |
| Vitamin B3 1.48mg | 9% |
| Vitamin B6 0.37mg | 22% |
| Vitamin B9 100ug | 24% |
| Vitamin B12 0.86ug | 36% |
| Vitamin C 30mg | 34% |
| Vitamin E 1.03mg | 7% |
| Vitamin K 10ug | 8% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.19mg | 0% |
| Iron, Fe 2.06mg | 19% |
| Magnesium, Mg 60mg | 14% |
| Phosphorus, P 370mg | 30% |
| Potassium, K 670mg | 20% |
| Selenium, Se 33ug | 60% |
| Sodium, Na 370mg | 24% |
| Zinc, Zn 2.85mg | 26% |
| Water | |
| Water 240g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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