Summer is the Zucchini season. Actually in Italian we call these delicious vegetables ZUCCHINE, but whatever we want to call them, they are suitable for an incredible variety of summer recipes.
The zucchini flan is an inviting prelude to a tasty summer dinner.
Pair this dish with a Prosecco di Conegliano-Valdobbiadene wine DOCG.
Serves : 4
Difficulty : easy
Prep Time : 30 min.
Cook Time : 30 min.
7 oz zucchini, diced
1 garlic clove
2 tbsp Extra Virgin Olive Oil
1 1/2 cups Béchamel Sauce
1/2 cup Parmigiano Reggiano, grated
1 tbsp bread crumbs
white pepper and salt, to taste
For The Béchamel Sauce
2 tbsp unsalted butter
1 tbsp unbleached all-purpose flour
1 1/2 cups whole milk, warm
1 pinch ground nutmeg
Preheat oven at 350 F degrees.
Grease with butter 4 ramekins, set aside.
Wash, dry and dice the zucchini.
In a medium skillet, saute’ the garlic with olive oil until golden then add the diced zucchini and cook at medium heat until tender. Discard the garlic clove.
Prepare the Béchamel Sauce heating the butter until it melts, then add the flour and stir very well smooth and golden. Remove the butter mixture from heat and pour in warm milk, whisking continuously until very smooth. Bring to boil , add the nutmeg and stir constantly until just thick. Set aside.
In a big bowl put the zucchini, 1 cup of Béchamel Sauce, the eggs, Parmigiano Reggiano, salt, pepper and bread crumbs.
Stir vigorously unti well combined.
Pour the mixture into the ramekins and bake for about 30 minutes.
Remove from the oven and serve warm, with the remaining Béchamel Sauce.
Photo by Ale Gambini
Published by A Queen In The Kitchen
Food writer, Italian food ambassador, cookbook author and award-nominee home chef in web series.
Copyright © 2017 Ale Gambini. All Rights Reserved.
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