Zucchini Flan With Tomato Coulis Recipe

Embrace the last days of summer with this vibrant Zucchini Flan and tangy Tomato Coulis! This recipe, inspired by the NY Times (September 3, 2003), is a delicious way to use up your overflowing zucchini harvest. The creamy flan, bursting with summery zucchini flavor, is perfectly complemented by the bright, fresh tomato coulis. A simple yet elegant dish, perfect for a light lunch or a sophisticated dinner party.

Prep Time 20 mins

Cook Time 60 mins

Calories 224.9 kcal

Protein 12g

Rating Be the first

Recipe Actions

Share this recipe:

Recipe Author

The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Zucchini Flan With Tomato Coulis

Extra Virgin Olive Oil
1 pound zucchini, sliced
Salt And Pepper
2 cloves garlic, minced
3 large eggs
1/2 cup heavy cream
1 pint cherry or grape tomatoes
Fresh Basil Leaf
1 teaspoon sugar

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Zucchini Flan With Tomato Coulis? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Zucchini Flan With Tomato Coulis

Preheat oven to 350°F (175°C). Bring a kettle of water to a boil.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced zucchini, salt, and pepper. Cook, stirring occasionally, until zucchini wilts and releases its liquid (about 5-7 minutes).
Add 1 clove minced garlic. Continue cooking until zucchini is lightly browned (about 3-5 minutes).
In a medium bowl, whisk together eggs, heavy cream, salt, and pepper.
Once zucchini has cooled slightly, gently fold it into the egg mixture using a slotted spoon.
Lightly grease an 8x4-inch nonstick loaf pan. Pour the zucchini mixture into the pan.
Place the loaf pan in a larger baking dish. Carefully pour enough boiling water into the baking dish to come halfway up the sides of the loaf pan.
Bake for 30-35 minutes, or until the flan is set but still slightly jiggly in the center.
While the flan bakes, prepare the tomato coulis: Heat remaining 1 tablespoon olive oil in a small saucepan over medium heat.
Add cherry tomatoes, remaining minced garlic, salt, pepper, basil, and sugar. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until tomatoes have softened.
Once the flan is cooked, let it cool in the pan for a few minutes before inverting it onto a plate.
Let the flan cool slightly before slicing and serving with the tomato coulis.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

21g

Fat

21g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Main Courses Lunch Main Dish / Dinner Sweets & Sides Side Dishes European Italian Mediterranean American Vegetarian Gluten Free Summer Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Frequently Asked Questions

How long does it take to make Zucchini Flan With Tomato Coulis?

Zucchini Flan With Tomato Coulis takes about 80 minutes from start to finish — roughly 20 minutes to prepare and 60 minutes to cook.

How many calories are in Zucchini Flan With Tomato Coulis?

Zucchini Flan With Tomato Coulis has approximately 224.9 calories per serving, with about 12 g protein, 2 g carbohydrates and 29 g fat.

What ingredients do I need for Zucchini Flan With Tomato Coulis?

The key ingredients for Zucchini Flan With Tomato Coulis are Extra Virgin Olive Oil, Zucchini, Salt And Pepper, Garlic, Eggs, Cream. See the full list with measurements above.