Spanish-style Zucchini Flan

A delicate, melting texture with a distinct smoky paprika finish. The edges should be set while the center remains tender and juicy.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 386
• Protein: 13 g
• Carbs: 9 g
• Fat: 33 g

Ingredients

• 600 g Zucchini ( small dice )
• 1 piece Yellow onion ( sliced )
• 1 piece Garlic ( minced )
• 4 piece Egg ( whole )
• 200 ml Cream
• 2 tbsp Extra virgin olive oil
• 1 tsp Smoked paprika
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 100 g Manchego Cheese ( grated )

Instructions

1. Vegetable preparation

   Dice the zucchinis. Slice the onion and mince the garlic. In a pan, sauté the onion with olive oil until translucent, then add the zucchinis. The water must evaporate completely, and the vegetables should start to brown.

2. Making the mixture

   In a mixing bowl, whisk the eggs with the cream. Stir in the salt, pepper, smoked paprika, and grated manchego. The mixture should be homogeneous and slightly frothy. Add the cooled vegetables to this preparation.

3. Baking

   Pour the mixture into a greased mold. Bake at 180°C. The flan is cooked when a knife blade comes out clean and the top has a beautiful amber color.

Chef's tips

• Squeeze the zucchinis well after cooking to remove all water, otherwise the flan will be soggy.
• Smoked paprika (Pimentón) is the key flavor: do not substitute with regular sweet paprika.

Storage

Keeps for 48 hours in the refrigerator. Can be enjoyed cold the next day with a salad.