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zucchini flan with tomato coulis


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)


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  1. Put half the oil in a large skillet over medium heat
  2. Add zucchini
  3. A large pinch of salt and some pepper
  4. Cook
  5. Stirring occasionally
  6. Until zucchini wilts and gives up its liquid
  7. Add 1 tablespoon garlic
  8. Continue to cook until zucchini browns slightly
  9. Meanwhile
  10. Heat oven to 350 degrees and set a kettle of water to boil
  11. Beat together the eggs
  12. Cream and more salt and pepper
  13. When zucchini is done
  14. Let it cool slightly
  15. Then scoop slices into egg mixture
  16. Using a slotted spoon
  17. Stir
  18. Lightly grease an 8-by-4-inch nonstick loaf pan and pour zucchini mixture into it
  19. Place pan in a baking dish and put in oven
  20. Add water to come as far up sides of loaf pan as is practical
  21. Bake until flan is set
  22. But still slightly jiggly in middle
  23. About 30 minutes
  24. While flan cooks
  25. Make tomato coulis: put remaining oil in a small saucepan over medium heat
  26. Add tomatoes
  27. Remaining garlic
  28. Salt and pepper
  29. Basil and sugar
  30. Bring to a boil
  31. Cover and simmer about 15 minutes
  32. When flan is done
  33. Cool it on a rack for a few minutes
  34. Invert over a plate and unmold
  35. Cool until warm
  36. Then slice and serve with tomato coulis

Step 19

Total Time in Minute 60

Ingredients Count 9

cooking zucchini flan with tomato coulis

See More Relate Photo


Extra virgin olive oil


Salt and pepper





Fresh basil leaf


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