Zucchini Flan

By GratefulSea

Ingredients

• 1-1/2 pounds zucchini, thinly sliced
• Salt and pepper
• 4 eggs
• 2-1/2 cups milk or half-and-half
• Pinch of grated nutmeg
• 1 teaspoon chopped thyme
• A few torn basil leaves
• 2 Tablespoons butter for greasing baking dish
• 4 ounces grated cheese, such as Gruyère or Cheddar

Details

Servings 4
Cooking time 60mins
Adapted from cooking.nytimes.com

Preparation

Step 1

Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.

Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.

Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.