The Zucchini and Ricotta Flan in the Air Fryer is an easy, light and really clever recipe: it’s made with few ingredients and without stress, perfect for when you have little time but want to put something good and wholesome on the table. The special thing? It’s made entirely in the air fryer, from the zucchini right through to the final bake!
The zucchini, grated and cooked directly in the Air Fryer with a drizzle of oil and a clove of garlic, become soft and flavorful without dirtying pans. In this way they naturally lose some of their water while cooking, without needing to be squeezed, making the preparation even faster and more practical.
Once combined with ricotta, the egg and the cheeses, they create a creamy, well-balanced mixture: delicate, but with a bolder note thanks to the parmesan and spicy provolone. During baking a golden, irresistible crust forms while the inside remains soft and slightly moist, just as a well-made flan should be.
The result is a versatile flan, perfect as a vegetarian main course, an appetizer, or even for a light lunch. Excellent hot, just made, but truly delicious also warm or the next day.
The Zucchini and Ricotta Flan in the Air Fryer is a clever, stress-free recipe with few ingredients, ideal for making the most of the air fryer… from start to finish!
If you don’t have an Air Fryer, you can still prepare this flan without problems: just cook the grated zucchini in a pan with a drizzle of oil and the garlic, just like the classic version, then transfer the mixture to an oven for the final bake. The result will still be delicious and properly cooked. You’ll find all the instructions and times for this alternative in the notes at the end of the recipe.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 15 Minutes
- Cooking time: 22 Minutes
- Portions: 3
- Cooking methods: Air fryer, Electric oven, Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Ingredients for 3/4 servings
- 2 cups zucchini (1 medium/large zucchini)
- 1 cup ricotta
- 1 egg
- 1/2 cup grated Parmesan (or Grana Padano)
- 3/4 oz spicy provolone
- 1 clove garlic
- 1 tbsp extra virgin olive oil
- to taste salt and pepper
Tools
Recommended tools
- 1 Air Fryer
- 1 Grater large-holed
- 1 Wooden fork
- 1 Non-stick baking pan 8×8 in
- 1 Knife
Steps
Preparation of the Zucchini and Ricotta Flan in the Air Fryer
Wash the zucchini, dry it well, remove both ends and grate it directly into the non-stick pan that you will use for baking the flan.
Add the peeled garlic clove, salt, pepper and a drizzle of extra virgin olive oil. Mix with a fork or a wooden spoon.
Place the small pan on the rack and cook at 356°F for 10 minutes, stirring a couple of times during cooking.
When cooking is finished, let it cool for a few minutes and remove the garlic. Add the ricotta, the parmesan, the egg and adjust salt and pepper.
Mix the mixture well, grate the provolone on top and drizzle with a little extra virgin olive oil.
Bake at 356°F for about 20-22 minutes, until the surface is golden. I used the “Bake” program, but you can set time and temperature manually according to your air fryer.
Pull out the drawer and let the flan cool for a few minutes before slicing.
Now it’s ready to enjoy 😍 Bon appétit! 😋
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Pan/Oven Mixed Cooking
Cook the grated zucchini in a non-stick pan with a drizzle of oil and a clove of garlic over low heat for about 10 minutes, until soft and flavorful. Then transfer the mixture (zucchini + ricotta + egg + cheeses following the steps above) into a lightly oiled mold with parchment paper and bake in a preheated oven at 356°F for about 20-25 minutes, until the surface is golden. You will obtain a flan similar to the one cooked in the air fryer, with a golden crust.
Pan-only Cooking
Cook the grated zucchini in a non-stick pan with a drizzle of oil and a clove of garlic over low heat for about 10 minutes, until soft and flavorful. Let cool in a bowl and add ricotta, eggs and cheeses. Pour the mixture directly into the same lightly oiled pan, cover with a lid and cook over low heat for about 10-15 minutes, until the base is set. Then, using a plate to help, flip it and finish cooking on the other side. You’ll obtain a soft little cake, similar to a frittata, but still tasty and perfect for a quick preparation.
Storage
Store the flan in the refrigerator in an airtight container for 2-3 days. Reheat briefly in the air fryer, oven or in a pan before serving.
