Le flan aux courgettes

Serves : 4 people

Preparation : 20 minutes

Cooking : 25 minutes

Ingredients

6 zucchini medium-sized, preferably organic, since they aren't peeled in this recipe
6 eggs
7 ¾ oz of Cottage Cheese
6.8 fl oz of liquid crème fraîche
1.8 oz of County
1.8 oz of Parmesan
1 tbsp of chives chopped
0,5 tsp of turmeric
salt, pepper

Kitchen utensils
chef's knife
cake pan
parchment paper

Instructions

Rinse the zucchini and cut them lengthwise into 4 or 6 pieces without separating them, then lay them flat and slice them into pieces 1 or 2 centimeters thick.

Blanch the zucchini in salted water or steam them for 10 minutes.

Meanwhile, crack the eggs into a mixing bowl, then add the crème fraîche and cottage cheese. Preheat the oven to 180°C.

Rinse and chop the chives, then add them to the mixture along with the turmeric, salt, and pepper.
Whisk until the mixture is smooth.

Line a loaf pan with a single sheet of parchment paper, making sure it hangs over the edges.
Pour the batter into the pan.

Grate the Comté and Parmesan, then sprinkle them over the mixture so that it is evenly coated.

Place the loaf pan in a baking dish and fill it with boiling water. Bake for 35 minutes.
When the baking time is up, insert a knife; if the batter is still too runny, return it to the oven.

Once the flan is baked, place a plate over the cake pan and invert it. Carefully
remove the parchment paper and serve while still hot.
Your guests will be delighted to discover that the bottom is golden brown!

Notes

WHAT GOES WELL WITH THIS ZUCCHINI FLAN? This flan can be served with fresh vegetables (cherry tomatoes, mixed greens). I also like to serve it with a nice hot tomato sauce.