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

This vegetable flan is definitely a delectable treat.

Rating:
Prep Time: 20 minutes
Cook Time: 35 minutes
Difficulty: Easy

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
1 Fat , 4 Vegetables , 1/2 Meat , 1/2 Starch , 1/2 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 tsp  olive oil
32 oz  medium zucchini
1 cup  fresh chopped onion
2 each  medium garlic cloves
2 tsp  white wine vinegar
0 1/4 cup  chopped parsley
1 tsp  fresh thyme
0 1/2 tsp  fresh rosemary
0 1/4 tsp  black pepper
1 cup  liquid egg substitute
0.3333 cup  white all purpose flour
0 1/4 cup  grated Parmesan cheese
Directions
  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.

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