Zucchini flan
It is difficult to think of a way that zucchini could not be processed. grilled, stuffed, scrambled, in the form of pancakes, mashed potatoes, mashed soup and garnished with mini steamed zucchini. Today we will focus on the flan, that is, the casserole.
Ingredients
Servings 4 servings- 1.5 cups heavy cream
- 0.5 tsp. nutmeg
- 150 g olives stuffed with capers
- egg - 4 pcs
- 1 bunch fresh spinach
- 3 Art. l. grated parmesan
- young zucchini - 800 g
- butter - 1 tbsp. l.
Cooking
Step 1
Cut the zucchini into thin strips, cook for 1 minute. in salt water. Drain in a colander, then pat dry. Separate whites from yolks. Cut olives into thin rings. Mix cream, yolks, parmesan and nutmeg, pepper. Combine with zucchini and olives. Beat egg whites with salt until stiff, add to zucchini mixture. Wash spinach, remove stems. Pour the leaves with boiling water, immediately drain and pour over with cold water. Throw in a colander and dry. Grease the mold with butter and lay out the spinach leaves so that they slightly overlap each other. Pour in the zucchini mixture, top with the remaining spinach leaves. Bake in the oven at 220˚C for 40 minutes.