Zucchini Flan
- Vegetarian
- Energy Kcal 191
- Carbohydrates g 6.8
- of which sugars g 3.7
- Protein g 9.1
- Fats g 14.1
- of which saturated fat g 5.79
- Fiber g 1.5
- Cholesterol mg 152
- Sodium mg 385
- Difficulty: Average
- Prep time: 20 min
- Cook time: 1 h 10 min
- Makes: 5 pieces
- Cost: Average
PRESENTATION
If you’re on the lookout for something elegant yet super simple, this zucchini flan is really really a top choice. It is inspired by the classic Italian sformato, a kind of soft, baked custard you’ll find all over Italy, especially up north. And here's the thing—it has a French twist with the Mornay sauce. So, what’s Mornay? Basically, it’s a cheesy béchamel, and it just adds an extra kick. The sauce seeps right into the tender zucchini—making each bite creamy and smooth. Really good stuff.
The zucchini bakes up moist and light—almost like a souffle but with more oomph. Perfect for an appetizer, it’s great if you want to impress your friends or family with something fancier than a regular zucchini quiche or frittata. In Italy, you’ll spot versions with ricotta or potatoes, which shows how versatile this dish can be. For sure.
Unlike those heavy egg bakes, this zucchini custard feels rich but not in an overwhelming way—ideal for summer, especially when zucchini is everywhere. The Mornay sauce, which is super super velvety, pairs perfectly with the mild zucchini. Depending on where you are, you might find different cheeses used, maybe local varieties adding a nutty or buttery touch. This flexibility means you can enjoy it at cozy family dinners or even upscale restaurants across Italy.
The savory zucchini flan is celebrated for being light and delicate. People love it because it stands out without feeling too heavy—seriously good. It's a perfect example of Italian cuisine blending international influences to make something amazing from simple ingredients. If you’re hunting for easy zucchini recipes that still feel special, this dish is just fantastic, showing off the awesome fusion of Italian and French culinary magic. You’ll love it.
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INGREDIENTS
- Ingredients for 5 flans (each with a capacity of 130 g)
- Zucchini 1 lb (450 g)
- Eggs 3.5 oz (100 g) - (approximately 2)
- Cow's milk ricotta cheese 3 oz (80 g)
- Pecorino cheese 4 tbsp (20 g) - grated
- Garlic 1 clove
- Extra virgin olive oil 1 ½ tbsp (20 g)
- Fine salt to taste
- Black pepper to taste
- Thyme 4 sprigs
- for the Mornay sauce
- Whole milk ½ cup (125 g)
- Butter 1 tbsp (12 g)
- Fresh liquid cream 2 tsp (9 g)
- Egg yolks 1
- Type 00 flour ¼ cup (20 g)
- Asiago cheese 1 tbsp (15 g) - aged grated
- Fine salt to taste
How to prepare Zucchini Flan
To make the zucchini flan, wash and trim the zucchinis, then slice them into rounds 1. In a pan, heat the oil with a clove of garlic, peeled and halved 2; when it is golden, remove it 3
and add the zucchini slices; salt 4 and sauté them in the pan for about 5 minutes, stirring often. Then let the zucchinis cool down 5 and transfer them to a mixer 6,
add the eggs 7, ricotta cheese 8 (if it seems very watery, you can let it drain in a sieve placed over a bowl for a few hours or overnight in the refrigerator before using it in the recipe), season with the grated Pecorino cheese 9
and flavor with fresh thyme leaves 10. Blend all the ingredients until a smooth mixture is obtained 11. Take 5 molds with a capacity of 4.6 oz each: we used molds with a surface diameter of 3 inches, a bottom diameter of 1.8 inches, and a height of 2.4 inches. Butter them carefully 12
then line them with parchment paper, cutting out circles for the bottom and strips for the edge 13. Alternatively, you can avoid lining the molds and once baked, to easily unmold the flans, just slide a knife blade around the edge. Fill the molds with the zucchini mixture, pouring about 4.6 oz of mixture for each mold 14. Then place the molds in a baking tray, add some water (a couple of inches will be sufficient) 15
and bake in a preheated static oven at 320°F for about 60 minutes (or in a convection oven keeping the same timing, checking 10 minutes before the indicated time and covering with a sheet of aluminum foil if they tend to dry out too much on the surface). Once cooked, take the flans out of the oven 16, let them cool down and then unmold them by turning them over 17 and removing the parchment paper wrapping them 18.
While the zucchini flan is baking, prepare the Mornay sauce: in a saucepan heat the milk without bringing it to a boil 19; in the meantime, in another saucepan, melt the butter over low heat 20, add a pinch of salt to the completely melted butter 21
Then remove the melted butter from the heat and add the flour gradually, little by little 22, stirring with a whisk to avoid lumps 23. Put the saucepan back on low heat and toast the flour for a few moments while still stirring with a whisk and when it has browned 24,
add the milk 25. Stir continuously 26 and flavor with a grating of nutmeg 27.
Then once it reaches a boil, turn off the heat and add grated Asiago cheese 28. In a separate small bowl, beat the egg yolks with the fresh liquid cream 29, then add them to the béchamel sauce 30
and mix with the whisk to combine with the mixture 31 (if necessary, you can return the sauce to the heat to thicken it further). Serve the zucchini flan accompanied by the hot Mornay sauce (32-33).