Zucchini Flan With Tomato Coulis

Recipe by Kendra PeloJoaquin

Use up all the zucchini from the garden! In late summer, I always eat zucchini and tomatoes to hold on as long as I can before I give into autumn. I haven't tried this recipe. It's from the NY Times (9.3.03)

Top Review by skb289

Very good, but I made a number of adjustments. I wasn't sure how many zucchinis it took to make 2-3 lbs, so I just used 2. I replaced the cream with almond milk due to lactose intolerance. I also realized I didn't have a bigger pan than my loaf pan to put that pan into...so I just used individual ramekins. They came out well, but I had to bake it for about 45 minutes, maybe a bit more than that, to get it to set in the middle. The flavor combination is delicious though, and I would make this again.

Ingredients Nutrition


  1. Put half the oil in a large skillet over medium heat.
  2. Add zucchini, a large pinch of salt and some pepper.
  3. Cook, stirring occasionally, until zucchini wilts and gives up its liquid; add 1 tablespoon garlic.
  4. Continue to cook until zucchini browns slightly.
  5. Meanwhile, heat oven to 350 degrees and set a kettle of water to boil.
  6. Beat together the eggs, cream and more salt and pepper.
  7. When zucchini is done, let it cool slightly, then scoop slices into egg mixture, using a slotted spoon.
  8. Stir.
  9. Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it.
  10. Place pan in a baking dish and put in oven; add water to come as far up sides of loaf pan as is practical.
  11. Bake until flan is set, but still slightly jiggly in middle, about 30 minutes.
  12. While flan cooks, make tomato coulis: Put remaining oil in a small saucepan over medium heat.
  13. Add tomatoes, remaining garlic, salt and pepper, basil and sugar.
  14. Bring to a boil, cover and simmer about 15 minutes.
  15. When flan is done, cool it on a rack for a few minutes.
  16. Invert over a plate and unmold.
  17. Cool until warm, then slice and serve with tomato coulis.

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