Zucchini & onion flan
Zucchini & Onion Flan is a savory dish made with fresh zucchini, carrot, and two types of cheese, baked to a golden finish. This straightforward recipe delivers a moist interior with a crispy exterior, ideal for any meal occasion.
Cook time 45 min
Prep time 20 min
Ingredients:
2 large zucchini1 carrot
4 eggs
1/3 cup olive oil
1 cup self-raising flour
1/3 cup grated parmesan cheese
1 cup cheddar cheese
salt & pepper to taste
1 onion
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.
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.
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!
Zucchini & onion flan FAQ:
The flan should be baked for approximately 35-40 minutes at 375°F (190°C). To check for doneness, insert a toothpick into the center; it should come out clean when the flan is ready.
Yes, you can substitute zucchini with yellow squash or similar vegetables. For the onion, leeks or shallots can also work as alternatives. Keep in mind that these substitutions may slightly alter the flavor.
Store leftover flan in an airtight container in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.
A standard 9-inch (23 cm) round baking dish or flan tin is ideal for this recipe. Ensure it's lightly greased before adding the mixture.
This recipe uses parmesan and cheddar cheese, but you can also use other cheeses like mozzarella or feta for different flavors. Just ensure they melt well.
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.
Nutrition per serving
4 ServingsCalories 380kcal
Protein 20g
Carbohydrates 40g
Fiber 3.80g
Sugar 7g
Fat 36g
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