Zucchini flan is a typical dish of summer. To enjoy hot or cold, it perfectly embellishes a salad, for example. I already shared a recipe a little earlier this year that you can find here.
Zucchini flan : the recipe
200ml of soy cream
6 dried tomatoes
30g of feta
Some basil leaves
Lightly oil a rectangular dish (preferably with olive oil).
Wash the zucchini, remove the two top and bottom pieces of zucchini and finely chop them with the mandolin. Put them in the dish.
Beat the eggs and add the soy cream. Salt and pepper slightly. Finely cut the dried tomatoes and put them in the preparation. Finish by crumbling the feta cheese.
Pour the mixture over the zucchini and bake in a preheated oven at 200°C for about twenty minutes. The custard must be firm and golden.
The flan can be enjoyed just out of the oven or warm, even cold. Personally, I find it even better cold the next day. I accompany it here with a quinoa, avocado and tomato salad.