Baked Potato and Zucchini Flan
Main course
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Cook Time
1 h 10 min
Servings
4
Difficulty
Easy
Prep Time
25 Min
Description
This potato and zucchini flan is a simple and tasty dish, perfect for a family dinner or a light lunch. The combination of creamy potatoes and fresh zucchini, enriched with grated Parmesan cheese, creates a delicate and satisfying flavor. The preparation is quick and easy, ideal for those who have little time but do not want to give up taste. I often prepare it in the summer, when zucchini are at their best, but it is also delicious in other seasons. It can be served hot or cold, sliced or cubed, and is also great as a side dish. A true comfort food!
Ingredients (7 ingredients)
-
500 g Potatoes
-
500 g Zucchini
-
2 piece Eggs
-
50 g Grated Parmesan cheese
-
30 ml Extra virgin olive oil
-
1 pinch Fine salt
-
50 g Breadcrumbs
Preparation (6 steps)
Boil potatoes
Fill the Mixtopf with 1000 ml of water. Insert the peeled and chopped potatoes into the simmering basket. Cook for 25 Min./100°C/Stufe 1.
Prepare zucchini
Wash and slice the zucchini. Set aside.
Cook zucchini
Pour 30 ml of extra virgin olive oil into the Mixtopf. Add the sliced zucchini and a pinch of salt. Cook for 10 Min./120°C/Stufe 1.
Flan dough
Drain the cooked potatoes and put them in a bowl. Add the cooked zucchini, 2 eggs, 50 g of grated Parmesan cheese and a pinch of salt. Mix well with a spatula.
Prepare the mold
Grease a loaf pan with extra virgin olive oil and sprinkle it with 30 g of breadcrumbs.
Bake in the oven
Pour the mixture into the mold, level with a spoon and sprinkle the surface with 20 g of breadcrumbs. Bake in a preheated oven at 180°C for about 35 minutes.
Finished cooking? Great! 🎉
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Created by
Chiara Martini
4
Rezepte
0
Kochbücher
Allergens
- Eggs
- Milk
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