Best 4 Zucchini Flan With Tomato Coulis Recipes

Indulge in a culinary delight with zucchini flan and tomato coulis, a harmonious blend of flavors and textures. Savor the creamy, savory custard filling enveloped in a tender zucchini crust, perfectly complemented by the vibrant, tangy tomato coulis. Experience the magic of fresh zucchini, eggs, cream, and Parmesan cheese coming together to create a symphony of flavors. Dive into this delectable dish that promises a burst of freshness with every bite.

The article features a collection of zucchini flan and tomato coulis recipes, each offering unique variations on this classic dish. From the traditional zucchini flan with its rustic charm to the elegant zucchini and goat cheese flan that combines creamy goat cheese with the delicate flavor of zucchini, there's a recipe to suit every palate. Explore the vibrant flavors of the zucchini and sun-dried tomato flan or the tantalizing combination of zucchini, corn, and feta in the zucchini, corn, and feta flan.

For a delightful twist, try the zucchini and smoked salmon flan, where the smoky notes of salmon elevate the dish to new heights. And for those with a sweet tooth, the zucchini bread with cream cheese frosting offers a delightful dessert option, combining the flavors of zucchini with a sweet and tangy cream cheese frosting.

Embark on a culinary journey with these zucchini flan and tomato coulis recipes. Elevate your meals with the freshness of zucchini, the richness of custard, and the vibrancy of tomato coulis, creating a memorable dining experience.

Let's cook with our recipes!

ZUCCHINI FLAN

Zucchini Flan image

Zucchini flan makes a good brunch, lunch or light supper dish. For the best texture, be careful not to overbake; remove from the oven when the custard is still a little jiggly. The flan tastes best served at room temperature.

Provided by David Tanis

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 9

Ingredients

1 1/2 pounds zucchini, thinly sliced
Salt and pepper
4 eggs
2 1/2 cups milk or half-and-half
Pinch of grated nutmeg
1 teaspoon chopped thyme
A few torn basil leaves
2 tablespoons butter for greasing baking dish
4 ounces grated cheese, such as Gruyère or Cheddar

Steps:

Heat oven to 375. Bring a large pot of salted water to boil. Add zucchini and blanch for 1 minute. Drain and spread zucchini out to cool on a towel. Season lightly with salt and pepper.
Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean. Cool to room temperature before serving.

Nutrition Facts : @context http, Calories 306, UnsaturatedFat 9 grams, Carbohydrate 9 grams, Fat 25 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 14 grams, Sodium 622 milligrams, Sugar 7 grams, TransFat 0 grams

ROASTED GARLIC ZUCCHINI AND TOMATOES

Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories Side Dish Vegetables Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

Ingredients

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

BAKED ZUCCHINI FRIES WITH TOMATO COULIS DIPPING SAUCE

Baked Zucchini Fries with Tomato Coulis Dipping Sauce image

Provided by Melissa Clark

Categories Blender Tomato Vegetable Side Bake Vegetarian Kid-Friendly Summer Cookie Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield Makes 6 to 8 servings

Number Of Ingredients 14

Ingredients

Tomato coulis
1 pound ripe tomatoes, peeled, cored, and diced
2 tablespoons white-wine vinegar
1 tablespoon honey
1 tablespoon minced shallot or onion
2 teaspoons fresh basil, chopped
Kosher salt and freshly ground black pepper to taste
Fries
1 cup unseasoned bread crumbs
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
2 eggs, beaten
3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash - the shape does not lend itself to fries)

Steps:

1. Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
2. Preheat oven to 350°F.
3. In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
4. Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
5. Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.

ZUCCHINI FLAN (FLAN DE COURGETTES)

Zucchini Flan (Flan De Courgettes) image

Make and share this Zucchini Flan (Flan De Courgettes) recipe from Food.com.

Provided by littleturtle

Categories Lunch/Snacks

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 15

Ingredients

6 eggs
2 cups heavy cream
1 cup evaporated milk
1 1/2 teaspoons salt
1/4 teaspoon nutmeg
1/4 teaspoon white pepper
1 dash cayenne pepper
3 zucchini, washed, trimmed, and shredded (1 1/3 lbs)
1/3 lb potato, washed and grated
4 green onions, sliced
4 garlic cloves, minced
3/4 cup parmesan cheese, grated
5 ounces cheddar cheese, grated
5 ounces swiss cheese, grated
1 tablespoon butter

Steps:

Preheat oven to 375F, and grease the bottom and sides of a 13x9-inch baking pan.
In a mixing bowl, beat the eggs, cream, milk, and seasonings.
Stir in zucchini, potatoes, onions, garlic, and cheeses.
Pour mixture into prepared pan.
Dot with butter.
Bake, in upper half of oven, until puffed and golden brown (40-45 minutes).
Let stand five minutes before serving.

Nutrition Facts : Calories 350.7, Fat 28.8, SaturatedFat 17.2, Cholesterol 197.5, Sodium 568.1, Carbohydrate 9.1, Fiber 1, Sugar 1.6, Protein 14.9

Tips:

Choose medium-sized zucchini for a more tender and flavorful flan.
Use a grater with large holes to shred the zucchini; this will help it retain its texture in the flan.
Squeeze the grated zucchini well to remove excess moisture before adding it to the batter.
Don't overmix the batter; overmixing can make the flan tough.
Bake the flan in a water bath to prevent it from curdling.
Let the flan cool completely before serving; this will help it set properly.

Conclusion:

Zucchini flan with tomato coulis is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It's a great way to use up summer zucchini and is sure to be a hit with your family and friends. The key to making a perfect zucchini flan is to use fresh, high-quality ingredients and to follow the recipe carefully. With a little effort, you can create a dish that is both delicious and beautiful.

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