Zucchini Flan
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,912 cal. | (91 %) | ||
| Protein | 120 g | (122 %) | ||
| Fat | 80 g | (69 %) | ||
| Carbohydrates | 174 g | (116 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.6 g | (39 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 6.9 μg | (35 %) | ||
| Vitamin E | 8.5 mg | (71 %) | ||
| Vitamin K | 77.8 μg | (130 %) | ||
| Vitamin B₁ | 1.7 mg | (170 %) | ||
| Vitamin B₂ | 2.7 mg | (245 %) | ||
| Niacin | 30.8 mg | (257 %) | ||
| Vitamin B₆ | 1.3 mg | (93 %) | ||
| Folate | 323 μg | (108 %) | ||
| Pantothenic acid | 7.8 mg | (130 %) | ||
| Biotin | 99.4 μg | (221 %) | ||
| Vitamin B₁₂ | 8.2 μg | (273 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 2,039 mg | (51 %) | ||
| Calcium | 722 mg | (72 %) | ||
| Magnesium | 199 mg | (66 %) | ||
| Iron | 13.2 mg | (88 %) | ||
| Iodine | 66 μg | (33 %) | ||
| Zinc | 8.2 mg | (103 %) | ||
| Saturated fatty acids | 46.8 g | |||
| Uric acid | 214 mg | |||
| Cholesterol | 942 mg | |||
| Complete sugar | 31 g |
Preparation steps
Preheat the oven to 200°C (approximately 400°F). Separate the eggs. Beat the egg yolks until frothy in a bowl over a pot of simmering water. Remove from the heat and cool slightly. Mix with the quark and fold in the sifted flour. Whip the egg whites with a pinch of salt until stiff. Fold gently into the egg mixture in three parts.
Rinse the zucchini, cut in half, remove the seeds, and grate finely. Fold the zucchini into the batter. Season with salt, pepper, and nutmeg. Transfer into a loaf pan greased with vegetable oil. Bake in a preheated oven until golden brown, about 45-50 minutes. If it gets too brown, cover with aluminum foil. Remove the loaf pan and turn out of the pan. To serve, cut into slices and serve garnished with basil leaves and, if desired, a rich tomato sauce.
