Light zucchini millefeuille, a delicious zucchini flan that is easy and quick to prepare and enjoy without guilt. Made with raw zucchini, thinly sliced with a mandoline, layered in a baking dish and between each layer a cream of light spreadable fresh cheese with a beaten egg and a little Parmesan that gives it a special taste. I added some dried oregano to enrich the flavor, but you can also use mint, parsley or fresh basil. For cooking you can use the oven, air fryer and microwave. In a fan oven at 374°F it is ready in about 20–25 minutes. Combining the air fryer and microwave saves 10 minutes. In the air fryer about 10 minutes at 320°F and 5 minutes in the microwave at 700 watts. Please do not cover during cooking. It’s a very tasty dish; I made it for 2 people as a main course for dinner when we weren’t very hungry and both my husband and I enjoyed it — he is always reluctant when I propose new recipes and especially when I make zucchini, which we eat all year round and sometimes get bored with, but like this you’ll bring something really indulgent to the table that never gets old.
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 5 Minutes
- Cooking time: 15 Minutes
- Portions: 2
- Cooking methods: Microwave, Air fryer, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for light zucchini millefeuille
- 1 zucchini
- 1 egg
- 3.5 oz (about 1/2 cup) light spreadable fresh cheese
- 4 tbsp grated Parmesan cheese
- 1 tbsp extra virgin olive oil
- to taste salt
- to taste pepper
- to taste oregano
Tools to prepare the zucchini millefeuille
- 1 Mandoline slicer
- 1 Small bowl
- 1 Fork
- 1 Baking dish
- 1 Spoon
- 1 Knife
- 1 Cutting board
Steps to prepare the light zucchini millefeuille
Wash the zucchini, remove both ends and with a mandoline, slice thin lengthwise.
In a small bowl, use a fork to beat the spreadable cheese with one egg, add the oil, salt and freshly ground pepper, and dried oregano if desired.
In the baking dish put a little of the mixture with a spoon, using always a small amount that will be enough to season all the zucchini layers. Add a layer of zucchini, a little salt and a little of the cheese mixture and continue until finished, remembering to occasionally add a little grated Parmesan to enrich the flavor. Also add a bit of Parmesan on the top layer.
Bake in a preheated fan oven at 374°F for about 25 minutes. Alternatively: about 10 minutes at 320°F in the air fryer and 5 minutes in the microwave at 700 watts. The reason to finish in the microwave is that the tart was already nicely browned on the surface but the zucchini were still firm, so with a quick pass in the microwave the zucchini softened and the filling became firm and homogeneous, creating a perfect flan that released from the baking dish.
Since this recipe is for 2 people I used a small baking dish that also fits in the air fryer; if you need to prepare more portions and your air fryer is not large enough, it’s better to cook it entirely in the oven.
