Zucchini flan to prepare the day before – our favorite recipes to enjoy hot or cold

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

Present all year round on the stalls—however, the season for zucchini in summer. The ultimate slimming ally, this vegetable can be eaten both pan-fried and grilled in the oven. Gratin, soufflé, homemade and light caviar, veggie tagliatelle, muffins, croquettes, pancakes, mini pizzas. Healthy and soft recipes based on zucchini are endless, and to this long list is added today the zucchini flan. To prepare the day before and to consume without moderation, this meal is perfect for your summer aperitifs. Ultra delicious and low in calories, you will be wrong to deprive yourself of it. Here are a few recipes you might like.

Seven zucchini flan recipes to prepare the day before and to enjoy all summer

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

 

Savory or sweet, cold or warm, the flans satisfy the taste buds with a light bite and an irresistible softness. There are many variations: vanilla, chocolate, fruit, caramel, lemon, etc. Delicious, light, and ultra-soft, the zucchini and carrot flan takes center stage. It is prepared either in individual portions or as a meal to be shared. Do you have a small vegetable garden full of zucchini? We give you our favorite recipes to make a delicious and comforting dish. Just combine this vegetable with some spices and herbs (parsley, mint, basil, tarragon, etc.), and it’s done. The zucchini flan is generally prepared in advance and is eaten cold as a starter of a summer meal.

Easy and light Thermomix zucchini flan

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

 

Baked in individual molds or a large gratin dish, this zucchini flank to prepare the day before in the Thermomix is ​​garnished with fresh mint and eaten cold. If you wish, you can reheat it in the oven for a few minutes before serving. Here is how to concoct it to accompany your meat dishes with delicacy.

Ingredients for six people: 

  • Four small zucchini
  • Three eggs
  • 100 ml of fresh cream
  • 100 g of Gruyere
  • 2 tbsp. tablespoon olive oil
  • salt and pepper
  • fresh mint leaves for decoration

Preparation :

Wash and cut the zucchini into large slices, then put them in the bowl of your Thermomix. Mix for 5 seconds at speed 3. Add the olive oil and program 3 min / 100 ° C / spoon speed / reverse the direction of rotation. Then add the eggs, cream, and grated cheese. Season. Program 1 min / speed 1 / reverse direction of rotation. Pour the preparation obtained into a gratin dish, previously buttered, and bake for 1 hour at 180 ° C. Take out of the oven, let cool and keep in the fridge overnight. When ready to serve, garnish each serving with a few fresh mint leaves.

Trick :

You can replace the mint with a tomato coulis or thin slices of raw zucchini.

Zucchini flan with basil and parmesan

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

Ingredients for six people:

  • 1 kg of zucchini
  • basil leaves
  • 100 g grated Parmesan
  • 1 cup of milk
  • Six eggs
  • salt and pepper

Preparation : 

Wash and cut the zucchini into skinny slices. Brown them in olive oil. Season and cook for about 10 minutes over low heat. Beat the eggs and add the Parmesan and basil leaves. Adjust the seasoning, if necessary. Pour the preparation over the zucchini slices. Stir—Bake at 180 ° C for 35 minutes. Serve your custard cold and accompanied by mayo sauce or green salad.

Easy Zucchini Flan with Feta

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

 

Ingredients for six people: 

  • Four medium zucchini
  • 300 ml of liquid cream
  • Three eggs
  • 150 ml of milk
  • 100-150 g of Feta
  • 1 C. chives
  • 1 C. teaspoon of turmeric
  • salt and pepper

Preparation :

Preheat the oven to 180 ° C. Wash the zucchini and cut them into small cubes, then blanch them in a pot of salted boiling water. In a large bowl, break the eggs whole and add the milk, sour cream, and chives. Put the turmeric. Mix everything well with a whisk until you get a homogeneous preparation. Cut the Feta into cubes and incorporate it into the mixture with the blanched and drained zucchini cubes. Line a gratin dish or a mold with baking paper and pour in the preparation. Fill a separate container with boiling water and place the mold with the zucchini flan in it. Bake for 30 minutes at 180 ° C. Don’t forget to check doneness with a knife. Let the custard cool, then put it in the fridge until ready to serve.

Trick :

You can swap the turmeric for a little grated Parmesan.

Zucchini flan with curry and coconut milk

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

Dear vegans, no need to deprive yourself of the zucchini flank! Here is an easy and 100% vegan recipe without eggs or vegetable milk cheese!

Ingredients needed:

  • 200 ml of vegetable coconut milk
  • 250 ml of vegetable soy milk
  • 100 g zucchini
  • 2 g of agar-agar
  • 1 C. curry paste
  • 1/2 tsp. turmeric
  • olive oil
  • salt and pepper

Preparation :

Wash and cut the zucchini into thin slices. Fry them lightly with a little salt in a previously oiled sauté pan. In a separate pan, pour the vegetable milk, curry paste, and turmeric. Add the agar and cook for a few minutes. Off the heat, season with salt and pepper. Pour the resulting preparation into the bowl of your food processor and add the pan-fried zucchini. Mix quickly. Put the preparation in small molds, let cool, and place in the fridge overnight. When ready to serve, garnish with curry and diced grilled zucchini.

Zucchini and tomato flan to prepare the day before

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

 

Ingredients for four persons : 

  • Four zucchini
  • One can of tomato pulp
  • Two shallots
  • olive oil
  • Three eggs
  • 100 ml of fresh cream
  • thyme

Preparation : 

Preheat the oven to 180 ° C. Wash the zucchini and dice them. Peel the shallots and slice them. In a large skillet, brown the zucchini and shallots in a few drizzles of olive oil for 15-20 minutes. In a bowl, beat the eggs with the crème fraîche. Season with salt and pepper and add the zucchini. Pour the resulting mixture into silicone molds and bake for 30 minutes. Check the doneness with a knife. In a large saucepan, pour the tomato pulp, thyme, and a few drizzles of olive oil. Season and mix everything well. Take sides out of the oven and let them cool. Please put them in the fridge overnight. The next day, reheat them and serve them with tomato coulis. If you find the latter a little too acidic,

Zucchini flan with bacon and goat cheese to prepare the day before

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

Ingredients for four persons : 

  • 1 kg of zucchini
  • 150 g of bacon
  • Four eggs
  • 200 ml heavy cream
  • 50 g butter
  • 30 g of goat cheese
  • nutmeg
  • salt and pepper

Preparation : 

Wash and cut the zucchini into slices, then immerse them in salted boiling water for 4 minutes and drain them. In a frying pan, put a little butter and cook the zucchini over high heat until the water evaporates. Then put the vegetables in a gratin dish, lightly buttered beforehand. Sauté the bacon for a few minutes and sprinkle it over the zucchini. Proceed to the preparation of the sauce. For this purpose, beat the eggs with the crème fraîche and the goat cheese. Add a little nutmeg. Cover the zucchini with the resulting sauce. Bake for 15 minutes, let cool and set aside in the fridge until ready to serve. You can replace the bacon with ham.

Easy Carrot and Zucchini Flank Recipe

Zucchini flan to prepare the day before - our favorite recipes to enjoy hot or cold

Ingredients for six people:

  • 200 g carrots
  • 200 g zucchini
  • 350 ml of fresh cream
  • Three eggs
  • 50 g grated Gruyere
  • salt and pepper

Preparation : 

Preheat the oven to 180 ° C. Wash the vegetables. Peel the carrots and cut them into juliennes with the zucchini. Steam them for 10 minutes. In a salad bowl, whip the eggs with the crème fraîche. Add the vegetables and season. Mix everything well and divide the mixture into several small molds or a large cake pan. Sprinkle with grated cheese and bake for 20 minutes, watching the cooking. Take out of the oven, let cool, and place in the fridge. Another possibility: unmold and enjoy hot with a summer salad.