Are you looking for a healthy, light meal idea for summer? I’ve got you covered! This courgette flan has it all: soft, sweet courgettes and onions, protein packed eggs and a tangy fresh herb vinaigrette. To top it all, it is both gluten and dairy free! Your family will be asking you to make it on repeat this summer!
Courgettes (or zucchini) are a vegetable that seems to be enjoyed by most people. They have quite a mild flavour and are very versatile. Many of us grow them in our back gardens, and the seasonal question always comes round: What can I do with this glut of courgettes? This recipe might just be the one you are looking for!
See how easy it is to make in this video, you’ll get a couple of other light and summery meal ideas too 🙂
This is one of my favourite courgette recipes. The mixture of egg and courgette can sometimes be a bit too sickly for some of us, me included. However, the sharpness of this herb vinaigrette cuts through the sweetness of the eggs and courgettes and really balances the flavours.
So, read on to find out how to make this summer courgette flan. It is really very easy!
Equipment Needed
- 1 large frying pan
- 1 colander
- 1 loaf tin
- Baking parchment
- 1 medium sized bowl
- 1 small bowl
- A whisk or immersion blender
- A sharp knife and chopping board
Ingredients Needed to Make Courgette Flan with Herb Vinaigrette
Courgette Flan
- 1 kg courgettes, sliced (3-4 courgettes, depending on size)
- 1 large onion, chopped
- 1 tbsp olive oil for frying
- 6 eggs
- 2 tbsp cornflour
- 1 tsp salt
- Freshly ground black pepper
Herb Vinaigrette
- 125 ml olive oil
- Juice of 1 Lemon
- 1 small shallot
- 1 small bunch each of parsley, chives and mint (or other herbs according to preference)
- ½ tsp salt
Courgettes
These are known as zucchini in the USA and are a summer staple in many countries. They have a mild flavour that makes them the ideal vegetable to add to sauces. This recipe makes courgettes the star.
Depending on how big your courgettes are, you will need 3-4 of them (around 1kg). No need to be too precise, if you have less or more than 1kg the recipe will work just as well.
Onion
The onion adds an extra depth of flavour, since the courgettes are so mild. I also sometimes add a crushed clove of garlic for extra flavour.
Eggs
As always, I buy organic, free range eggs as much as possible. We get quite large eggs here in France so if your eggs are small, you may want to add an extra one.
The eggs in this recipe are what brings the flan together. They are also very healthy. As well as being packed full of protein, they are generally easy to digest and full of other nutrients. For more information on why eggs are so good for you, see this article.
Cornflour
This is sometimes known as cornstarch. It is a staple for us in our kitchen since we make a lot of gluten free food. It is a very good thickening agent and really helps to hold this flan together.
Olive Oil
I really like the flavour of the olive oil in this recipe. Whilst it can be quite strong, and sometimes overpowering, it really helps to cut through the sweetness of the eggs and courgettes. So, if you don’t enjoy the taste of olive oil usually, I encourage you to try it anyway in this recipe as the flavours go so well together.
As an extra bonus, olive oil is very good for you. It is rich in monounsaturated fats and antioxidants. What’s not to like?
Lemon Juice
The acidity of the lemon juice is what helps to balance the flavour of the courgette flan. It gives this dish a fresh flavour that is just perfect for a summer meal.
Use juice squeezed from a fresh lemon, not the bottled juice, as the flavour will not be as good, there will be preservatives added and the health benefits (including vitamin C) will be reduced because of processing.
Shallot and Herbs
The shallot and herbs will add an extra zing to this dish, making the flavour even fresher. You don’t need a big shallot as a little goes a long way.
In terms of herbs, you can really use what you have on hand, or the herbs that you enjoy the most. This time, I used mint, parsley and chives, although I would have used basil if I had any. You can also use coriander or even fennel or dill. I do particularly enjoy the mint flavour in this vinaigrette so I always include a bit of mint.
You may be tempted to leave the fresh herbs out. I understand, they do take a bit of preparation. However, they pack a punch nutritionally as well as in flavour. For me, that far outweighs the inconvenience of preparing them.
How to Make Courgette Flan with Herb Vinaigrette
Preheat the oven to 180°C Fan. Line the loaf tin with baking parchment, making sure the tin is completely covered. Don’t miss this step! Simply greasing your loaf tin will not prevent the egg from sticking. Believe me, I know from experience 😉
Prepare the Flan
Slice the courgette and the onions.
Heat a tablespoon of olive oil in a frying pan and add the onions. Fry until translucent but not browned.
Add the sliced courgettes and fry on a medium heat for about 10 minutes or until the courgettes are slightly softened. They should not be too soft or the flan will have no texture, the courgettes need to have a slight bite to them. Season the courgettes and onions with salt and pepper.
When the courgettes have softened, transfer the contents of the frying pan to a colander in the sink. Press down on the vegetables to remove as much liquid as possible. This step is important as if there is too much liquid the flan will not hold together.
While the vegetables are cooking, crack 6 eggs into a bowl, add 2 tbsp of cornflour, salt and pepper, and either whisk by hand or use an immersion blender to mix into a smooth batter.
If whisking by hand, you may wish to mix the cornflour with a little water before adding to the eggs in order to avoid getting a lumpy batter.
Bake the Flan
Put the vegetables into the prepared loaf tin and pour over the egg batter. The batter should run through the spaces between the vegetables right to the bottom. Be very careful to make sure that the batter does not run between the baking parchment and the loaf tin as this will make your terrine difficult to remove and your loaf tin difficult to clean afterwards.
Bake in the oven for 30 mins. A skewer or knife should come out clean when inserted into the cooked flan.
Leave to cool on the counter and then refrigerate in the tin until serving. This flan is best served cold.
Make the Herb Vinaigrette
A couple of hours before serving, finely chop the shallots and herbs. Add them to a bowl along with the olive oil, lemon juice and seasoning.
I like to leave the vinaigrette on the counter for an hour or so, so that the flavours of the lemon, olive oil and herbs all mix together.
Remove the flan from the refrigerator and turn it upside down onto a plate. Serve sliced with a generous spoonful of herb vinaigrette on top.
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When to Serve Courgette Flan with Herb Vinaigrette?
This dish can be served as a meal in itself, for lunch or as a light evening meal, with salad, bread and cheese for example. Alternatively you can serve it as a starter (appetizer) or as an accompaniment to a BBQ. It also makes a great potluck dish, especially as it is gluten and dairy free.
Let me know in the comments what you served it with! I love to hear from you 🙂
Want more light meal/lunch/starter ideas like this? Click here.
Courgette Flan with Herb Vinaigrette
Equipment
- 1 large frying pan
- 1 colander
- 1 Loaf tin
- Baking parchment
- 1 medium sized bowl
- 1 small bowl
- Whisk or immersion blender
- Sharp knife and chopping board
Ingredients
- Courgette Flan
- 1 kg courgettes sliced (3-4 courgettes, depending on size)
- 1 large onion chopped
- 1 tbsp olive oil for frying
- 6 eggs
- 2 tbsp cornflour
- 1 tsp salt
- Freshly ground black pepper
- Herb Vinaigrette
- 125 ml olive oil
- Juice of 1 Lemon
- 1 small shallot
- 1 small bunch each of parsley chives and mint (or other herbs according to preference)
- ½ tsp salt
Instructions
- Preheat the oven to 180°C Fan. Line the loaf tin with baking parchment, making sure the tin is completely covered. It is very important not to miss this step!
- Make the Courgette Flan
- Slice the courgette and the onions.
- Heat a tablespoon of olive oil in a frying pan and add the onions. Fry until translucent but not browned.
- Add the sliced courgettes and fry on a medium heat for about 10 minutes or until the courgettes are slightly softened. They should not be too soft or the flan will have no texture, the courgettes need to have a slight bite to them. Season the courgettes and onions with salt and pepper.
- When the courgettes have softened, transfer the contents of the frying pan to a colander in the sink. Press down on the vegetables to remove as much liquid as possible.
- While the vegetables are cooking, crack 6 eggs into a bowl, add 2 tbsp of cornflour, salt and pepper, and either whisk by hand or use an immersion blender to mix into a smooth batter. If whisking by hand, you may wish to mix the cornflour with a little water before adding to the eggs in order to avoid getting a lumpy batter.
- Put the vegetables into the prepared loaf tin and pour over the egg batter.
- Bake in the oven for 30 mins. A skewer or knife should come out clean when inserted into the cooked flan.
- Leave to cool on the counter and then refrigerate in the tin until serving. This flan is best served cold.
- Make the Herb Vinaigrette
- A couple of hours before serving, finely chop the shallots and herbs. Add them to a bowl along with the olive oil, lemon juice and seasoning and mix well.
- I like to leave the vinaigrette on the counter for an hour or so, so that the flavours of the lemon, olive oil and herbs all mix together.
- Remove the flan from the refrigerator and turn it upside down onto a plate. Serve sliced with a generous spoonful of herb vinaigrette on top.
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