• Rachel Ogilby

Flan de Courgettes (Zucchini Flan)

This recipe is adapted from a recipe in the book Bringing up Bebe by Pamela Druckerman. It’s the first French recipe I’ve tried, and it was easy! The original recipe recommends peeling the zucchini; many of the French recipes I’ve read recommend peeling fruits or vegetables prior to cooking. However, I think it tastes wonderful with the skin, adds a pop of color to the dish, and maintains much of the vegetable’s nutrients.

In France, one would use crème fraiche instead of sour cream. They come in metric containers, and the original recipe calls for just less than one cup. Though people in France seem to eat much more bread and dairy than I’m used to eating in the U.S., the French standards for food seem to be much higher. It’s easy to find organic ingredients (sometimes easier than finding non-organic), and much of the organic food is nearly the same price as the non-organic. Most products are made locally. From what I’ve observed, there’s very low tolerance for additives, hormones, or chemicals in food!

This flan reminds me a lot of American egg casseroles, only lighter and with more focus on the vegetable than on the eggs. You can do as the French do and serve this as a main course for dinner, or eat it however feels right for you! I made it as part of a big brunch, and leftovers were great with a little hot sauce (I’m sure that American-ized it quite a bit!). This would also be great as a vegetarian side dish, or a quick way to get protein and vegetables into a hearty snack or lunch.

Flan de Courgettes (Zucchini Flan)

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Ingredients:

3 zucchinis

2 shallots or 1 small onion, diced

About 1 cup sour cream or crème fraiche

4 eggs

½ cup milk

½ tsp nutmeg

½ tsp salt

¾ cup shredded cheese, such as parmesan, gruyere, or swiss


Directions:

  • Preheat the oven to 350 F. Chop ends off zucchinis and boil for about 15 minutes (cut in half if they won’t fit lengthwise in your pot). Lightly grease a rectangular or square pan (8x8, 7x11, or smaller work well).

  • Drain zucchinis in a colander and rinse briefly with cold water. Once zucchinis have cooled, slice them into thin rounds.

  • Sautee the shallot or onion on the stovetop for a few minutes or until golden.

  • Mix the eggs, milk, sour cream/crème fraiche, onion or shallots, salt, and nutmeg together in a bowl.

  • Arrange zucchini rounds on the pan in one layer, then spoon egg mixture over the zucchini until covered. Repeat until no zucchinis or egg mixture remains.

  • Sprinkle cheese over the top. Bake for 35-40 minutes, or until lightly golden. Serve warm.


Hello from Paris!

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