Ingredients for 4 people:
- 4 Zucchini
- 1 Clove of garlic
- Salt
- Pepper
- Extra virgin olive oil
- 1 Egg
- 1 Knob of butter
- 1 Tablespoon of flour
- Grated Parmigiano
What you need
- Cutting board to slice the zucchini
- Knife
- Grater
- Pan to cook the vegetables
- Bowl to mix in
- Silicone mold to turn the flan
- Oven
Method:
- Take the zucchini, already washed, and slice them into small pieces. Finely chop a clove of garlic and put it in a pan with a little extra virgin olive oil. When the garlic has started to fry, add the zucchini and cook them. Help cooking with a pinch of salt and a little water if the zucchini are too dry.
- When the zucchini are soft and cooked, remove them from the pan and place them in a bowl.
(Note) I suggest waiting for the courgettes to cool down a bit to prevent the egg from cooking when you add it.
- In the bowl, add a knob of butter, a spoonful of flour, an egg, and a little grated Parmigiano to the zucchini. Mix well and taste.
- At this point, season the flan with salt and pepper to your liking. Taste several times until you reach the desired taste. Take the silicone mold and rub in a little butter and a little breadcrumbs, then distribute the zucchini in the various silicone molds, being careful not to fill the mold to the brim. Leave a finger from the edge because as the flan cooks, it will rise slightly.
- Put the mold in a static oven preheated to 200 degrees Celsius (about 390/400 Fahrenheit) for 20 minutes.
- Remove the mold from the oven and wait for it to cool. Remove the flan from the mold and turn it onto a dish that will make your family happy.
Note: If you have a truffle to shave on it, the combination is exceptional.