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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Zucchini Herb Flan

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

This vegetable flan is definitely a delectable treat.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	197.5

Total Carbs	27.6 g

Dietary Fiber	6.0 g

Sugars	9.5 g

Total Fat	6.2 g

Saturated Fat	2.1 g

Unsaturated Fat	0.9 g

Potassium	1280.4 mg

Protein	11.9 g

Sodium	202.5 mg

Dietary Exchanges 6.2 Fat, 3.6 Vegetables, 0.4 Meat, 0.5 Starch, 0.3 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 tsp olive oil 32.0
32 oz medium zucchini 1.0
1 cup fresh chopped onion 2.0
2 each medium garlic cloves 2.0
2 tsp white wine vinegar 0.25
0 1/4 cup chopped parsley 1.0
1 tsp fresh thyme 0.5
0 1/2 tsp fresh rosemary 0.25
0 1/4 tsp black pepper 1.0
1 cup liquid egg substitute 0.3333
0.3333 cup white all purpose flour 0.25
0 1/4 cup grated Parmesan cheese

Directions

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