Barbara-jo's Courgette (Zucchini) Flan
Barbara-jo's Courgette (Zucchini) Flan
Prep Time
30 minutes
Cook Time
30 minutes
This recipe is featured in Eps 45 of the In My Kitchen with Paula Podcast Show. Available here or on your favourite podcast listening platform.
This recipe is for a casserole dish approx 8" in diameter, if using a 10" flan dish please double the ingredients except for the zucchini and add approx 10 minutes extra cooking time.
Paula Mohammed
Ingredients
¾ C demi-sec chevre (semi-dry goat cheese)
2 cloves garlic finely chopped
- 2 eggs
- 1 cup milk
- Zest of a lemon
- Salt and pepper
- ⅓ C grated parmigiano
2 courgettes (depending on size) thinly sliced
Fresh parsley and mint chopped to sprinkle on top (about ¾ C total)
Directions
Slice Courgette into rounds, thinnish. Place onto a parchment lined pan and cook in 375°F degrees for about 15 minutes. Remove from oven and leave oven on.
Butter a casserole dish and put courgettes into the casserole.
Crumble over a crotin (3/4 cup) of demi-sec goat cheese.
Chop lots of fresh parsley and mint and sprinkle over. Slice garlic finely and add to casserole. Zest one lemon over top.
In a bowl whisk together 2 eggs, 1 cup milk add salt and pepper and pour over casserole mix.
Grate about 1/3 cup parmesan cheese over mixture, bake in oven for about 30 minutes. Done when firm and brown. Serve at room temperature or warm.
Recipe Note
In My Kitchen creates connections one dish at a time, using food as a gateway to cross-cultural understanding and well-being. Through the Culture & Connection Club, In My Kitchen with Paula Podcast Show travel journal and speaking engagements Paula guides mindful, curious travelers to flourish, on the road and at home.
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