Zucchini Flan

Ingredients

• 1 kg Zucchini (3 large zucchinis, cut into rounds about 1 cm thick)
• 400 ml Whole crème fraîche (Preferably 30 % fat)
• 200 ml Whole milk
• 100 g Grated Emmental cheese (Finely grated)
• 1 Onion (Finely sliced)
• 2 cloves Garlic (Finely chopped)
• 3 tablespoons Olive oil
• 1 teaspoon Herbes de Provence
• a pinch Espelette pepper (Adjust to taste)
• to taste Salt
• to taste Black pepper

Instructions

1. Prepare the zucchini

   On the board, trim the ends of the zucchini, cut them lengthwise in half, then into rounds about 1 cm thick.

   Time: PT15M

2. Slice onion and chop garlic

   Finely slice the onion and chop the two garlic cloves.

   Time: PT5M

3. Sauté the onion

   Heat 3 tablespoons of olive oil in the pan. Add the onion and sauté over medium heat until translucent, about 5 minutes.

   Time: PT5M

4. Add the garlic

   Stir in the chopped garlic and cook for 30 seconds, just enough to release the aromas.

   Time: PT30S

5. Cook the zucchini

   Add the zucchini rounds, season generously with salt, add the Herbes de Provence and a pinch of Espelette pepper. Cook over medium heat for about 10 minutes, until the zucchini are cooked but still firm.

   Time: PT10M

6. Cool the vegetables

   Remove the pan from the heat and transfer the zucchini to a large bowl to let them cool completely.

   Time: PT10M

7. Prepare the cream mixture

   In a bowl, whisk the crème fraîche, milk, pepper, an extra pinch of Espelette pepper, the grated cheese and a small pinch of salt until smooth.

   Time: PT5M

8. Fold in the cooled zucchini

   Gently add the cooled zucchini to the cream mixture and stir softly with a wooden spoon.

   Time: PT3M

9. Prepare the pan

   Line a 20 cm loaf pan with parchment paper, making sure the paper hangs slightly over the edges for easy unmolding.

   Time: PT5M

10. Pour the batter

    Transfer the mixture into the pan, spreading the zucchini pieces evenly.

    Time: PT2M

11. Bake in a water bath

    Place the pan in a gratin dish, fill the dish with boiling water up to halfway up the pan. Bake in a preheated oven at 180°C for 35‑40 minutes until the flan is golden and a knife inserted comes out clean.

    Time: PT40M

    Temperature: 180°C

12. Cool and refrigerate

    Let the flan cool to room temperature, then place it in the refrigerator for at least 2 hours before unmolding.

    Time: PT0M

Nutrition Facts

Calories

250

Protein

10 g

Carbohydrates

10 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Zucchini: Yellow squash, Eggplant
• Instead of Whole crème fraîche: 35 % liquid cream
• Instead of Whole milk: Semi-skimmed milk, Unsweetened almond milk
• Instead of Grated Emmental cheese: Gruyère, Comté
• Instead of Onion: Shallot
• Instead of Garlic: Garlic powder (½ tsp)
• Instead of Olive oil: Canola oil
• Instead of Herbes de Provence: Thyme + Rosemary
• Instead of Espelette pepper: Smoked paprika, Cayenne pepper
• Instead of Salt: Sea salt
• Instead of Black pepper: White pepper

Equipment Needed

• Cutting board
• Chef's knife
• Medium skillet
• Wooden spoon
• Mixing bowl
• Whisk
• 20 cm loaf pan
• Parchment paper
• Gratin dish (for water bath)
• Oven
• Kitchen thermometer (optional) (optional)

Critical Steps — Do Not Skip

• Cooking the garlic (30 seconds) to avoid burning
• Cooking the zucchini until cooked but still firm
• Complete cooling of the zucchini before incorporating into the cream
• Baking in a water bath at 180°C for 35‑40 minutes

Chef Tips from the Video

• Sprinkle a little extra grated cheese on top before baking for a golden crust.
• Add a small handful of freshly chopped basil just before serving for extra freshness.
• Use zucchinis of similar size for even cooking.

Troubleshooting

Storage

Refrigerator: Keep the flan in its pan, covered with plastic wrap, for up to 3 days.

Freezer: Can be frozen, well wrapped, for 1 month. Thaw in the refrigerator before serving.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the cream mixture and keep it refrigerated for 24 hours before baking.
• The flan can be baked ahead and gently reheated in the oven at 150°C for 10 minutes.