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Categories:Viewed: 55 - Published at: 7 years ago
Ingredients
- 1/2 cup extra virgin olive oil, more as needed
- 2 -3 lbs zucchini, washed and thinly sliced
- salt and pepper
- 4 teaspoons minced garlic
- 5 eggs
- 1/4 cup cream or 1/4 cup milk
- 4 medium tomatoes, preferably very ripe,cored and roughly chopped
- 1/4 cup chopped fresh basil leaf
- 1 tablespoon sugar
Method
- 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.