Ricotta and Zucchini Flan
23 August, 2017, 5:52 PM.
Ingredients
| 200 g | ricotta (or Olympus curds) | |
| 200 g | zucchini, diced | |
| 200 ml | cream | |
| 4 | eggs | |
| 1 tbsp | 15 ml | olive oil |
| 1 tbsp | 15 ml | Olympus butter |
| 1 tbsp | 15 ml | fresh dill, finely chopped |
| ½ tsp, or to taste | coarsely ground sea (or Himalayan) salt | |
| ¼, or to taste | freshly ground black pepper |
Instructions
- Preheat the oven to 160C.
- Steam the zucchini with the salt and pepper in the olive oil and butter for 4-5 minutes, or until softened.
- Add the cream, remove from the heat and blend until smooth.
- Add the eggs one by one and blend until fully incorporated.
- Season with the dill and stir.
- Butter soufflé or muffin molds and pour the mixture into the molds.
- Bake in a water bath in a preheated 160C oven for 40 minutes.
- Turn the finished flan onto a small plate or onto garlic bread, garnish with seasoned curds and pesto, and decorate with a sprig of lemon balm (or dill).