Source: Life's Little Zucchini Cookbook, ©1997 by Joan Bestwick, Avery Color Studios.

This vegetable flan is definitely a delectable treat.

Servings

2 tsp olive oil
32 oz medium zucchini
1 cup fresh chopped onion
2 medium garlic cloves , minced
2 tsp white wine vinegar
0.25 cup chopped parsley , fresh
1 tsp fresh thyme , chopped
0.5 tsp fresh rosemary , chopped
0.25 tsp black pepper
1 cup liquid egg substitute
0.33 cup white all purpose flour
0.25 cup grated Parmesan cheese

1 Preheat oven to 300 degrees F. Grease or spray a 9-inch square baking pan with vegetable spray.
2 In a large non stick skillet over medium heat, add oil zucchini, onion, and garlic.
3 Sauté for 12 minutes or until tender. Add vinegar and cook for 2 minutes, stirring frequently.
4 Remove from heat and let cool slightly. Stir in herbs and seasonings.
5 In a large bowl, whisk eggs, flour and cheese. Stir in zucchini mixture and transfer to prepared baking dish.
6 Bake for 30 to 35 minutes, until set.