Creamy Flan with Zucchini
During this period, zucchinis are abundant so they need to be cooked or preserved in the freezer or vacuum-sealed.
To change things up, old recipes are repeated, and something new is cooked.
In this case, it’s an old recipe that I prepare with peppers, but with some variations; it’s delicious even with zucchinis, especially tender and freshly picked!
In fact, I couldn’t go without zucchinis, they are so good and I can cook them in an infinite number of recipes, both modern and traditional.
Today I present to you this creamy and delicate flan, very easy to prepare, accessible to everyone.
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 1 Hour
- Portions: 10 Pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
Vegetable cream, zucchini, and…
- 2 1/4 cups lactose-free vegetable cooking cream
- 4 zucchini (medium light)
- 1 fresh spring onion
- 1 white celery (1 tender stalk)
- 1/2 cup grated Grana Padano
- as needed basil (chopped)
- pinches black pepper
- as needed salt
- 6 sheets gelatin
- as needed olive oil
Tools
Cutting board, pan, silicone molds or glass containers if you prefer not to move them.
Steps
After cutting the zucchinis…
First, soak the gelatin in warm water, then cut the zucchinis, spring onion, and celery stalk into slices or small pieces, if you prefer coarsely chopped.
In a pan with a little olive oil, sauté and then cook the vegetables.
Meanwhile, heat the cream, you can also use vegetable cream, add the gelatin, and let it melt well; filter to avoid any residue.
Add the zucchinis to the cream, the cheese, salt and pepper; mix well with the chopped basil.
Transfer to the molds; you can use either silicone or glass if you plan to serve them directly at the table. Let them rest in the refrigerator for at least 6 hours.
Then, gently remove from the molds where necessary and decorate. They are now ready to be served fresh and appetizing.
They pair nicely with light slices of bresaola, thinly sliced grilled chicken for a summer appetizer. They complement a fresh tomato salad, grilled vegetables. They can be stored in the refrigerator for two to three days, or in the freezer, for no more than a month. Just leave them in the fridge for a few hours before serving.
