With the warm weather it comes the time for picnics and outdoor dining. This easy to make- and easy to carry- mini flans can be prepared with any summer vegetable but my favorite combination for this time of the year is zucchini and mint.
Makes 8-10 flans
4 medium zucchini- best of all if you could find “marrows” which are the zucchini we typically use in Tuscany
80 g grated Parmigiano Reggiano
80 g ricotta
2 garlic cloves
5 tbs of minced mint and thyme
Salt and pepper to taste
5 tbl Gaia’s Olio
- Pour into a pan a little olive oil and chopped garlic, add the zucchini cut into julienne strips and cook over low heat for ten minutes.
- Let them cool.
- Beat the eggs with cheese and ricotta, add salt, pepper and chopped herbs.
- Add the zucchini and mix well together. (you can put everything in the mixed for a smoother texture)
- Grease a muffin pan, pour the mixture of zucchini and bake at 200 degrees for 25 minutes.
Serve it warm or cold with few diced tomatoes on top and a sprinkle of Gaia’s Olio