Zucchini Flan

The Junior League of Charleston, West Virginia

The Southern Junior League Cookbook

3 tablespoons chopped onion

2 tablespoons butter

6 firm and unblemished zucchini, sliced thin

1 cup heavy cream (or evaporated milk)

2 eggs, slightly beaten

1/4 teaspoon nutmeg

Salt and pepper to taste

1/2 cup shredded Swiss or Gruyère cheese

Cook onion in butter until transparent. Add sliced zucchini and cook until tender.

In a buttered casserole, blend cream, eggs, nutmeg, salt, and pepper. Add zucchini to cream mixture and sprinkle top with cheese.

Bake at 350° until custard is lightly set, about 30 minutes.

Yield: 6 servings

Notes:

1. Used about 6 ounces of zucchini, which was close to half of one whole zucchini, and halved the recipe

2. Left out the nutmeg as I didn’t have any on hand & went with Jarlsberg cheese (close to a Swiss)

3. Used a small ceramic baking dish since I don’t have a true flan pan