Ricotta, zucchini, and zucchini flower flan (Gran flan di ricotta, zucchine e fiori di zucchina) from Vegetables from an Italian Garden: Season-by-Season Recipes by Charles Nardozzi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • consortiumlibrary on July 03, 2016

    Made as written, this was bland, uninteresting, and undercooked. This recipe could not have been tested. Made it again, heavily modified, and enjoyed it. Most important change: bake 30 min, not 15. Ingredients: 3 eggs, 1.5 c ricotta, 3 T flour, 2.5 c zucchini 5/8" dice, 1/4 c thin sliced green onion, 3 T chiffonade basil, 6 zucchini flowers, cut in half lengthwise and flattened. Put flowers on top of buttered parchment, inside down, top with mix (as for upside down cake). Turn out on plate to serve. Make in 9" round pan for easier unplating.

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