A delightful zucchini flan accented with rosemary and chives, this recipe is a perfect way to utilize the first zucchinis from your garden during the summer. I’ve added fresh rosemary and chives, also from the garden, to give this flan an absolutely delicious flavor.<\/p>\n
– **Number of Servings:** 8<\/p>\n
– **Green Zucchinis:** 2
\n– **Yellow Zucchinis:** 2
\n– **Garlic Clove:** 1
\n– **Eggs:** 4
\n– **Flour:** 2 tablespoons
\n– **Almond Milk:** 20 cl
\n– **Olive Oil:** 2 tablespoons
\n– **Chopped Chives:** 1 teaspoon
\n– **Fresh Chopped Rosemary:** 1 teaspoon
\n– **Salt:** to taste
\n– **Pepper:** to taste<\/p>\n
– **Total Time:** 1 hour 4 minutes
\n– **Prep Time:** 15 minutes
\n– **Cooking Time:** 45 minutes<\/p>\n
Start by peeling and chopping the garlic. Next, wash the zucchinis and cut them into cubes. Lightly warm the olive oil in a skillet, and saut\u00e9 the zucchinis with the garlic for about 5 to 6 minutes. Season with salt and pepper to taste.<\/p>\n
Preheat your oven to 180\u00b0C (356\u00b0F). In a mixing bowl, beat the eggs together with the almond milk and flour until you have a smooth mixture. Stir in the chopped chives and fresh rosemary, then add the saut\u00e9ed zucchinis, mixing well.<\/p>\n
Line a loaf pan with parchment paper if it is not silicone. Pour the egg and zucchini mixture into the pan, tapping it gently to ensure the mixture settles evenly. Place the pan in a bain-marie (water bath) covered with aluminum foil and bake for 45 minutes.<\/p>\n
Once done, remove the terrine from the oven, let it cool, then unmold. This zucchini flan can be enjoyed warm or cold, paired with a fresh salad for a delightful meal.<\/p>\n\n\n