Zucchini Feta Flan by @hervecuisine

1h5

6 servings

🥒

3

Zucchini

🥛

400 ml

Light liquid cream

🥚

4

Eggs

🌾

30 g

Flour

🧀

150 g

Feta

🍛

1 tsp

Curry powder

🧂

Salt

⚫

Pepper

🧀

100 g

Cheese

  1. Cut

    Cut the zucchini into small cubes and parboil them for a few minutes in boiling water.

  2. Drain

    Drain the zucchini well and let them cool.

  3. Whisk

    Whisk the eggs with the cream (or coconut milk), flour, curry powder, salt and pepper.

  4. Add

    Add the cooled zucchini and the crumbled feta, then pour the mixture into a mould (about 20 x 8 cm).

  5. Bake

    Bake for 45 minutes at 180°C.

  6. Cool

    Let cool completely before unmoulding, then refrigerate for half a day before serving for the best texture.

Zucchini Feta Flan by @hervecuisine

1h5

6 servings

🥒

3

Zucchini

🥛

400 ml

Light liquid cream

🥚

4

Eggs

🌾

30 g

Flour

🧀

150 g

Feta

🍛

1 tsp

Curry powder

🧂

Salt

⚫

Pepper

🧀

100 g

Cheese

Preparation Steps

  1. Step 1/6

    Cut the zucchini into small cubes and parboil them for a few minutes in boiling water.

    🥒Zucchini
    🔪Knife
    🪵Cutting board
    🍲Pot

  2. Step 2/6

    Drain the zucchini well and let them cool.

    🥒Zucchini
    🧺Colander

  3. Step 3/6

    Whisk the eggs with the cream (or coconut milk), flour, curry powder, salt and pepper.

    🥚Eggs
    🥛Light liquid cream
    🌾Flour
    🍛Curry powder
    🧂Salt
    ⚫Pepper
    🥄Whisk
    🥣Mixing bowl

  4. Step 4/6

    Add the cooled zucchini and the crumbled feta, then pour the mixture into a mould (about 20 x 8 cm).

    🥒Zucchini
    🧀Feta
    🧀Grated cheese
    Loaf mould

  5. Step 5/6

    Bake for 45 minutes at 180°C.

  6. Step 6/6

    Let cool completely before unmoulding, then refrigerate for half a day before serving for the best texture.

    Loaf mould

Composition

Ingredients

Types

Vegetables, Dairy, Eggs, Grains, Spices

Ingredients

Zucchini, Light liquid cream, Eggs, Flour, Feta, Curry powder, Salt, Pepper, Cheese

Notes

Light liquid cream (or coconut milk), Flour (wheat flour, can be replaced with cornstarch or a gluten-free flour such as rice, quinoa or oat), Feta (crumbled), Salt (to taste), Pepper (to taste), Cheese (optional, for a richer version, grated)

Allergens

Milk, Eggs, Gluten

Dietetics

Dietary regimen

Pescatarian, Nut-Free, Low-Carb, Sugar-Free, Vegetarian

Calories

230 kcal

Macro nutrients

Protein: 10g, Carbohydrates: 7g, Fat: 18g, Fiber: 1g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 150mg, Sodium: 430mg, Potassium: 230mg, Phosphorus: 140mg, Iron: 1mg

Vitamins

Vitamin A: 110µg, Vitamin B12: 0.6µg, Vitamin C: 8mg, Vitamin D: 0.7µg

Preparation

Time Information

Preparation

20 minutes

Cooking

45 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

6 steps

Equipments

Utensils

Whisk, Knife, Cutting board, Loaf mould, Pot, Colander, Mixing bowl

Appliances

Oven

Type

Type

Type Of Dish

Flan, Savory Pie, Starter

Occasions

Summer, Everyday Meal

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Soft, Custardy

Flavors

Savory, Spiced, Tangy, Creamy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 3-4 days (in an airtight container,best enjoyed chilled after resting at least half a day), freezer : up to 2 months (wrap tightly,thaw in the fridge before serving,texture may be slightly softer after thawing)