A spectacular appetizer or a very tasty main dish, the zucchini flan with cheese will make you look great, especially if you have guests for dinner. They can be prepared the day before and reheated in the microwave before serving.
With just a few simple ingredients, such as zucchini, ricotta, and parmesan, you will have a very tasty yet light appetizer that will surely please even those who don’t usually like zucchini, trust me.
If you like zucchini as much as I do, here are some other appetizers to try, and then after the photo, let’s discover how to prepare this (these) Zucchini Flan with Cheese.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Zucchini and Cheese Flan
- 14 oz zucchini
- 1 clove garlic
- 3 oz ricotta
- 2 eggs (large)
- 2 oz grated parmesan
- 3 tbsp breadcrumbs
- 2 tbsp extra virgin olive oil
- to taste salt
- 1 cup milk
- 2 oz grated parmesan
- 1 knob butter
Tools
- 1 Hand Blender
- Muffin Molds
- 1 Grater
Preparation of Zucchini and Cheese Flan
First, prepare the cheese cream by putting the milk and the knob of butter on the stove.
As soon as it starts to boil, lower the heat and add the grated parmesan.
Keep stirring with a hand whisk over low heat to melt the cheese without forming lumps.
Salt only if necessary and set aside.
To prepare the zucchini and cheese flan, first trim and wash the zucchinis, then grate them with a coarse grater.
Squeeze the zucchinis with your hands to remove as much water as possible. In a large skillet with high sides, heat the extra virgin olive oil with the garlic.
As soon as the garlic begins to brown, remove it and add the zucchinis, cooking for 5 to 6 minutes while stirring with a spatula.
Then, in the cup of the immersion blender or a food processor, add the zucchinis, ricotta, and grated cheese, and blend for a few moments.
Add the eggs and salt and mix.
Preheat the oven to 350°F (static mode), then oil 6 muffin molds and sprinkle with breadcrumbs.
Fill each mold 3/4 full and bake for at least 30 minutes; they should be cooked but remain creamy in the center.
Remove them from the oven and invert the molds onto the serving plate, allowing them to rest for a few minutes before removing the molds.
Heat the parmesan cream; if it’s too thick, add a few tablespoons of milk and stir with the hand whisk.
Spread the parmesan cream over each zucchini and cheese flan and serve immediately.
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How to Store Zucchini Flans with Cheese Cream
You can store them in the refrigerator for 2 days, well-sealed in an airtight container, even without the cheese cream.
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