Zucchini flans is an elegant and light dish that transforms simple vegetables into a stunning savory custard. With a delicate texture and a rich blend of zucchini, Parmesan, and cream, this flan is perfect as a refined appetizer or a classy vegetarian side. Whether you're hosting a dinner party or looking to elevate your weekly menu, zucchini flan is sure to impress.
Why Everyone Will Love This Recipe
- Delicate, savory, and silky-smooth—like a soufflé meets a custard.
- Packed with zucchini, Parmesan, and herbs for deep yet subtle flavor.
- A great way to use up extra zucchini.
- Elegant presentation for special occasions or holidays.
- Naturally gluten-free and vegetarian.
What Is Zucchini Flan?
Zucchini flan is a baked savory custard made primarily from puréed zucchini, eggs, and cheese. Similar to French vegetable timbales or Italian sformato, it’s baked in individual molds set in a water bath to ensure a creamy, delicate consistency. Unlike traditional sweet flans, this version is entirely savory and offers a fresh, herby taste that pairs beautifully with salads, grilled meats, or crusty bread.
Cooking Tips
- Cook the zucchini until soft and let it cool before blending—this helps release moisture and intensify flavor.
- Separate the eggs properly; whipped egg whites make the flan airy.
- Use fresh basil and quality Parmesan for maximum flavor.
- Bake the flan in a water bath (bain-marie) to ensure even, gentle cooking.
- Grease the molds lightly if you're not using silicone to prevent sticking.
Frequently Asked Questions
Can I make zucchini flan ahead of time?
Yes. You can bake them in advance and store in the fridge. Reheat gently in the oven before serving.
What can I use instead of pine nuts?
Substitute with almonds, walnuts, or sunflower seeds for a similar texture.
Can I use other cheeses besides Parmesan?
Yes, try aged Pecorino for a stronger flavor or Gruyère for a nuttier finish.
How do I know when the flans are done?
They should be set but slightly wobbly in the center—like a baked custard. A toothpick should come out mostly clean.
Can I make this in one large mold instead of individual ones?
Absolutely. Increase the baking time to about 60–70 minutes and test for doneness in the center.
How to Store Zucchini Flan
Let the flans cool completely, then cover and refrigerate for up to 3 days. To reheat, place in the oven at 300°F (150°C) until warmed through. Avoid microwaving, as it may affect texture.
How to Freeze Zucchini Flan
Zucchini flan can be frozen once cooled. Wrap each flan tightly in plastic wrap and foil. Freeze for up to 2 months. To serve, thaw overnight in the fridge and reheat in the oven.
Ingredients
How to Make Mini Zucchini Flans
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In a pan, sauté the zucchini and shallot with olive oil until soft. Let them cool.
In a pan, sauté the zucchini and shallot with olive oil until soft. Let them cool.
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Add the cooked vegetables to a blender along with pine nuts, egg yolks, garlic, cream, and basil. Blend until smooth and transfer to a bowl.
Add the cooked vegetables to a blender along with pine nuts, egg yolks, garlic, cream, and basil. Blend until smooth and transfer to a bowl.
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In a separate bowl, whip the egg whites until soft peaks form.
In a separate bowl, whip the egg whites until soft peaks form.
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Fold the Parmesan, salt, pepper, and whipped egg whites gently into the zucchini mixture using a spatula.
Fold the Parmesan, salt, pepper, and whipped egg whites gently into the zucchini mixture using a spatula.
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Lightly grease the molds and place them in a deep baking dish. Fill each with the zucchini mixture.
Lightly grease the molds and place them in a deep baking dish. Fill each with the zucchini mixture.
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Pour hot water around the molds and bake at 320°F (160°C) for 50 minutes.
Pour hot water around the molds and bake at 320°F (160°C) for 50 minutes.
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Let the flans cool slightly before removing from molds. Garnish with basil and serve warm or at room temperature.
Let the flans cool slightly before removing from molds. Garnish with basil and serve warm or at room temperature.
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