This recipe is adapted from David Tanis’s Zucchini Flan, published by NYT Cooking. My version uses more zucchini, a combination of whole eggs and egg whites, unsweetened almond milk, olive oil cooking spray and 75 grams of fat-free cheddar.
I beat the eggs, egg whites and almond milk for nearly five minutes to help create an evenly combined, custard-like mixture. Almond milk produces a somewhat softer custard than regular milk or half-and-half, so retain the slight jiggle described in the instructions and avoid overbaking.
The complete dish makes three very large breakfast portions. It can also be cut into six smaller portions when served as a side.
Individual portions reheat well in a lightly sprayed frying pan over low to medium heat. Refrigerate promptly, use within three to four days and reheat leftovers to 165°F/74°C.
Nutrition information is an estimate calculated using MyFitnessPal and is provided as a general guide. Values can vary according to database entries, product brands, substitutions, preparation methods and portion size. For the most accurate information, calculate the recipe using the exact products and quantities you use.
Zucchini Flan with Herbs and Cheddar
Description
Thinly sliced zucchini is blanched, layered in a two-quart baking dish and baked with whole eggs, egg whites, unsweetened almond milk, thyme, basil, nutmeg and cheddar. This crustless savory custard makes three large breakfast portions and reheats well in a frying pan.
Ingredients
Instructions
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Preheat the oven to 375°F/190°C. While the oven heats, bring a large pot of salted water to a boil. Add the zucchini and blanch it for 1 minute. Drain the slices, spread them over paper towels to cool and remove the excess water. Season lightly with salt and pepper.
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In a large bowl, beat the whole eggs and egg whites with the almond milk and ¾ teaspoon salt. Mix in the nutmeg, thyme and torn basil leaves.
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Coat a large, low-sided baking dish with olive oil cooking spray. Arrange the blanched zucchini across the bottom, scatter the cheese evenly over it and pour the egg mixture over the top.
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Bake for 35–45 minutes. The flan is ready when the egg mixture remains slightly jiggly but a knife inserted into the center comes out clean. For an additional safety check, confirm that the center has reached 160°F/71°C with a food thermometer. Allow the flan to cool to room temperature before serving.
Nutrition Facts
Servings 3
Serving Size 1/3 of the recipe
- Amount Per Serving
- Calories 241kcal
- % Daily Value *
- Total Fat 8g13%
- Saturated Fat 2g10%
- Cholesterol 190mg64%
- Sodium 1224mg51%
- Potassium 282mg9%
- Total Carbohydrate 9g3%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is adapted from David Tanis’s Zucchini Flan, published by NYT Cooking. My version uses more zucchini, a combination of whole eggs and egg whites, unsweetened almond milk, olive oil cooking spray and 75 grams of fat-free cheddar.
I beat the eggs, egg whites and almond milk for nearly five minutes to help create an evenly combined, custard-like mixture. Almond milk produces a somewhat softer custard than regular milk or half-and-half, so retain the slight jiggle described in the instructions and avoid overbaking.
The complete dish makes three very large breakfast portions. It can also be cut into six smaller portions when served as a side.
Individual portions reheat well in a lightly sprayed frying pan over low to medium heat. Refrigerate promptly, use within three to four days and reheat leftovers to 165°F/74°C.
Nutrition information is an estimate calculated using MyFitnessPal and is provided as a general guide. Values can vary according to database entries, product brands, substitutions, preparation methods and portion size. For the most accurate information, calculate the recipe using the exact products and quantities you use.
This recipe took just a little prep, but I ate it 3 days in a row and even my picky teenagers loved it.