Turmeric Zucchini Flan with Cheese
Light and savory zucchini flan layered with melted cheese and herbs. Garlic and turmeric season roasted zucchini mixed with eggs, then baked until set. A simple vegetable custard tart ready in under an hour.
Ingredients
Instructions
- 1
Preheat oven to 200 degrees.
- 2
Wash zucchini, halve lengthwise, then slice. Soak in water.
- 3
Peel and mince onion. Combine with oil, garlic powder, turmeric, salt, and pepper.
- 4
Arrange zucchini slices on parchment-lined baking sheet. Roast for about 20 minutes.
- 5
Whisk eggs with minced garlic and parsley, salt, and pepper.
- 6
Combine roasted zucchini with egg mixture.
- 7
Layer half the zucchini-egg mixture in baking dish. Top with half the grated cheese.
- 8
Add remaining zucchini-egg mixture, then remaining cheese.
- 9
Bake for about 15 minutes at 200 degrees until set.
Tips
Soak sliced zucchini to remove excess moisture before roasting.
Roast zucchini until lightly golden to concentrate flavor and reduce water content in final bake.
Good to Know
Refrigerate covered up to 3 days. Reheat gently before serving.
Prepare through layering in baking dish, cover, refrigerate up to 4 hours before final bake.
Serve warm or at room temperature.
Common Mistakes
Do not skip soaking zucchini to avoid watery, soggy flan.
Do not underbake to avoid runny egg custard.
Do not over-season early zucchini layer to avoid overly salty final dish.