Zucchini Flan

Try roasting the zucchini slices (lightly salted) on a lightly oiled cookie sheet in a 400 degree oven for 25 minutes or so. If ambitious turn over after 15 minutes. Roasting will draw our the moisture and give the zucchini a nice caramelized flavor

Try as an alternate, grate 2 medium zucchini and mix with two beaten eggs, four ounces fresh cream cheese, 2 chopped scallions, two tbs flour, salt and pepper to taste. Spread in oiled 9 by 12 baking pan, should be thin, at 375 for 45 minutes

To avoid a watery custard, be sure not to over-bake (think over-cooked scrambled eggs, which release a lot of water too). But sautéed zucchini is a fine idea, and scallions, chives or even chopped jalapeño, or a pinch of cayenne, would be good additions.

I appreciate everyone's notes which enabled me to adjust. I sauteed the zucch with onions. Added cayenne. Added an extra egg. Added extra 15 minutes cooking time. Enjoyed by all!

Flan is a Latino dessert. It game from either Spain or Cuba . This is a Zucchoni casserole. Or Zucchini gratin. Please don’t mis-use the term flan. It’s an important and traditional dessert in many cultures. It just doesn’t make any sense here.

I grated the zucchini (press in my hand to remove the water) and it mixed perfectly into the flan.

A glance at the ingredient list shows why so many readers ended up with a watery mess. 1 1/2 cups of milk or half-and-half is too much. David Tanis's recipes for quiche call for a mere 1 1/4 cups of cream or half-and-half and 3 eggs. That ratio produces a perfect custard. Also: baking the zucchini at 300 or so will draw out more of the moisture.

An excellent dish to serve if you want tuna sandwiches for lunch. I made this at camp. Quelle disastre. I love a tender custard, and so did not overcook for one minute. The top centimeter was cooked, and very pretty. I let the flan sit for a half hour. The underbelly was watery, liquid, and essentially raw. Out came the can of tuna. Those who considered more eggs, and adding bread, were sharper than I!

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. Cut milk to 1/2 cup To avoid a watery custard, be sure not to over-bake (think over-cooked scrambled eggs, which release a lot of water too). But sautéed zucchini is a fine idea, and scallions, chives or even chopped jalapeño, or a pinch of cayenne, would be good additions

I wish I'd read the reviews before making this dish for last night's supper, as I also ended up with a bland and curdled, watery mess beneath the attractive golden crust. In the past, I've successfully made many a custard, so I'm not sure what went wrong. For lunch today I ran the leftovers through a blender with a bit of chicken stock for a pleasant enough creamy soup.

I made this twice. The first time it was perfect. The second time it had too much water. Both times I had blanched the zucchini and then sautéed them with butter and garlic until nicely golden. The only difference between the two times is that the first time I had used whole milk and heavy cream 50/50. The second time mostly whole milk. I overcooked the second one, because after 30 minutes, when pierced with a knife, the blade came out wet, so I let it cook 10 min more. Worth one more try.

I grilled the zucchini for delicious charring and caramelization. Used a classic quiche ratio for the custard (3 oz milk per egg, or 1.5 cups milk to 4 eggs) and swapped out the suggested herbs for scallions, oregano and fresh mint, with high-quality Greek sheep's milk feta. The recipe is a great jumping off point, and you can really make it your own!

1st NYT recipe I made which I rated at less than 5*. There was a 1/2 in of water at the bottom of the pan when I cut the flan. One reader noted that the cause was overcooking the eggs. I think that 2 1/2 cups of milk is waaay too much. Martha Rose Schulman's Gratin only has 1/2 cup of milk.

Used zucchini, summer squash, red onion and jalapeño. Sautéed till carmelized, drained on paper towel. Layered onion/jalapeño, then zucchini, then summer squash. Mixed 5 eggs, 1 can evaporated milk, 1 liberal splash of 1/2&1/2, ~4oz whipped cream cheese (its what I had) in blender, added spices. Covered tightly with foil and placed in water bath at 375. Cooked for 30. Took off foil, added cheddar to top and cooked uncovered 15 min more. PERFECTLY done. Light, creamy, flavorful. A keeper!!