Zucchini Flan

5.0/5 rating (2 votes)
Zucchini Flan

This recipe was inspired by our last visit to Tuscany!  I ordered this at our dinner and came home then recreated them for a dinner party we had at our lake house. Of course I sprinkled mine with Parmesan cheese - So did everyone else!  Enjoy..



  • 3 large zucchini, thinly sliced (about 3 cups)
  • 3/4 teaspoon sea salt plus more
  • 1/4 teaspoon freshly ground pepper plus more
  • 1 1/4 teaspoon dried parsley
  • 1 teaspoon dried thyme
  • 1/4 cup and more extra virgin olive oil, divided
  • 2-3 cloves garlic (1 tablespoon)
  • 6 large eggs, room temperature
  • 1/2 cup cream
  • 3 tablespoons basil leaves, chopped


  1. Preheat oven to 350 degrees F.

    After you slice the zucchini place in a large bowl.  Season with salt, pepper, parsley and thyme.  Toss around together.

  2. Heat a large sauté pan over medium heat.  Add in 2 tablespoons of olive oil and let it get very hot.  Add in zucchini and let cook for about 5 minutes; until it starts to brown.  Add in garlic and stir around.  Let cook for another minutes then remove from heat and add back into the bowl to let cool.

  3. In another bowl whisk the eggs then continue whisking while you add in cream.  Season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.  When the zucchini are warm add them to the egg mixture and the chopped basil.

  4. Brush 6 ramekins and brush with oil.  Divide the mixture into the ramekins leaving a little room to the top.  Take a large baking ban and place ramekins in the pan (a lasagna pan works great).  Heat water (on the stove or in the microwave) and pour into the pan to about 1/2 up the sides of the ramekin dishes.

  5. Bake for 30 minutes.  Remove from water bath and place on a board to cool for about 5 minutes.  You can invert over a plate or serve from the ramekins with a side of Parmesan cheese!  Enjoy

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