Zucchini Flan with Tomato Coulis

Delight your taste buds with this elegant and savory Zucchini Flan with Tomato Coulis, a perfect blend of creamy, cheesy indulgence and vibrant, tangy freshness. This recipe transforms simple ingredients—like tender zucchini, rich heavy cream, and Parmesan cheese—into a silky flan baked to golden perfection. The delicate flan is paired with a homemade tomato coulis, made from ripe, fresh tomatoes and a whisper of basil, to create a beautifully balanced dish that’s as stunning as it is delicious. Ideal for impressing guests at a dinner party or elevating a casual meal, this recipe is both seasonal and versatile. Serve it warm as a sophisticated appetizer or a light vegetarian entrée that highlights the best of summer produce.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 3 large egg
• 1 cup heavy cream
• 0.5 cup grated Parmesan cheese
• 1 clove garlic
• 1 tablespoon olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 large fresh tomato
• 1 teaspoon sugar
• 4 leaves fresh basil leaves

Directions

Step 1

Preheat your oven to 350°F (180°C) and grease four individual ramekins with olive oil.

Step 2

Wash and trim the ends of the zucchinis. Grate them using a box grater and place the grated zucchini in a clean kitchen towel to squeeze out excess moisture.

Step 3

In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Mince the garlic and sauté it until fragrant, about 30 seconds. Add the grated zucchini and cook for 5 minutes, stirring occasionally, until softened. Let it cool slightly.

Step 4

In a mixing bowl, whisk the eggs, heavy cream, grated Parmesan cheese, salt, and black pepper. Add the cooked zucchini mixture and stir until well combined.

Step 5

Divide the zucchini mixture evenly among the prepared ramekins. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath.

Step 6

Bake the flans for 30-35 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Remove the ramekins from the water bath and let them cool for 5 minutes.

Step 7

While the flans are baking, prepare the tomato coulis. Score the bottoms of the tomatoes with a small 'X' and blanch them in boiling water for 30 seconds, then transfer to an ice bath. Peel off the skins, remove the seeds, and chop the flesh.

Step 8

In a saucepan, combine the chopped tomatoes, sugar, a pinch of salt, and 2 basil leaves. Cook on medium heat for 10 minutes, stirring occasionally, until the tomatoes break down. Blend the mixture until smooth using an immersion blender or a regular blender.

Step 9

Strain the tomato coulis through a fine-mesh sieve to remove any solids, then set aside and keep warm.

Step 10

Run a knife around the edges of the ramekins to loosen the flans, then invert them onto serving plates. Spoon the warm tomato coulis around the flan and garnish with the remaining basil leaves. Serve immediately.

Nutrition Facts

Serving size	1416.4 grams (1416.4g)

Amount per serving	% Daily Value*
Calories	1641

Total Fat 131.40g	168%
Saturated Fat 64.70g	324%
Polyunsaturated Fat 7.50g
Cholesterol 939mg	313%
Sodium 7203mg	313%
Total Carbohydrate 57.90g	21%
Dietary Fiber 10.20g	36%
Total Sugars 46.00g
Protein 45.00g	90%

Vitamin D 161IU	807%
Calcium 643mg	49%
Iron 6mg	32%
Potassium 2393mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 74.2%

Protein: 11.3%

Carbs: 14.5%