This Caramelized Zucchini Flan is the perfect blend of creamy, savory, and golden-brown goodness. Tender zucchini is folded into a rich egg and cheese custard, then baked until beautifully caramelized with irresistibly crispy edges. It’s an easy, elegant dish that works as a light lunch, side dish, or vegetarian dinner. Every bite is soft, flavorful, and packed with fresh herbs and melted cheese.

Ingredients

• 3 medium zucchinis, grated
• 1 tbsp olive oil
• 1 small onion, finely diced
• 2 garlic cloves, minced
• 4 large eggs
• 1 cup (240 ml) heavy cream
• 1 cup (100 g) grated Gruyère or Parmesan
• 2 tbsp chopped parsley
• 1 tsp fresh thyme
• ½ tsp paprika
• Salt and black pepper, to taste
• 2 tbsp grated Parmesan (for the top)
• 1 tsp melted butter or olive oil

Instructions

1. Preheat the oven to 375°F (190°C).
2. Heat the olive oil in a skillet and sauté the onion until translucent. Add the garlic and cook for 30 seconds.
3. Add the grated zucchini and cook for 10–12 minutes, stirring often, until most of the moisture has evaporated and the zucchini starts turning golden.
4. In a large bowl, whisk together the eggs, heavy cream, cheese, parsley, thyme, paprika, salt, and pepper.
5. Fold the cooked zucchini into the egg mixture.
6. Grease a round fluted mold or loaf pan and pour in the mixture.
7. Sprinkle the top with Parmesan and brush lightly with melted butter or olive oil.
8. Bake for 40–45 minutes, until puffed, set, and deeply golden.
9. For an extra caramelized crust, broil for 2–3 minutes, watching closely.
10. Let rest for 10 minutes before unmolding and serving.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Servings: 6