Zucchini Flan With Tomato Coulis

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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