Total Calories: 52
1 Scrub the zucchini with a brush under cold running water. Trim off the ends.
2 Place a rack in the center of the oven. Preheat the oven to 350°F. Generously brush six 4-ounce ramekins or ovenproof custard cups with the melted butter.
3 Bring a large pot of water to a boil. Add the zucchini and bring to a simmer. Cook 1 minute. Drain the zucchini well. Pat the pieces dry with paper towels. Pass the zucchini through a food mill or blend in a processor until smooth. Transfer the zucchini puree to a large bowl.
4 Add the egg yolks, Parmigiano, salt, and nutmeg to the zucchini and stir well.
5 In a large bowl, with an electric mixer, beat the egg whites until they hold soft peaks when the beater is lifted. With a rubber spatula, gently fold the whites into the zucchini mixture.
6 Pour the mixture into the cups. Bake 15 to 20 minutes or until the tops are lightly spotted with brown and a knife inserted near the center comes out clean. Remove the cups from the oven. Let rest 2 minutes, then run a small knife around the inside of the cups and invert the flans onto a plate.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
"I must say this is the best recipe software I have ever owned."
"Your DVO cookbook software saves me time and money!"
"I saw lots of recipe software for PC computers but I was having a hard time finding really good mac recipe software. I'm so glad I discovered Cook'n! It's so nice to have all my recipes in a computer recipe organizer. Cook'n has saved me so much time with meal planning and the recipe nutrition calculator is amazing!!!
My favorite is the Cook'n Recipe App.