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Zucchini and Mint Flan

This mint-flavored zucchini flan served warm, or even cold the next day.

Zucchini and Mint Flan


  • 2 eggs

  • 100 g cottage cheese

  • 2 large zucchini

  • 70 g flour

  • 1 sachet of yeast for savory pies (not brewer's yeast)

  •  Salt and pepper

  • 1 large sprig of mint

  • Grated Parmigiano cheese to taste


  1. Wash and thinly slice the zucchini (using a mandolin slicer if you have it) or chop into small cubes. 

  2. Separately, beat the eggs with the ricotta cheese, salt and pepper.

  3.  Add the sifted flour with the yeast, followed by the zucchini. 

  4. Mix well to combine. Finally, add the previously washed, dried and minced mint leaves. 

  5. Pour everything into a round cake pan (22 cm in diameter) lined with baking parchment and sprinkle the surface with parmesan cheese. 

  6. Bake at 350° F for about 25-30 minutes.

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