Flan potatoes with ham, zucchini and mozzarella
by
6 recipes
Light fennel and zucchini flan
ingredients
servings
3
Fennel
1 unit
Trumpet zucchini
1 half
Smoked scamorza cheese
100 oz
Eggs
2 unit
Full fat milk
30 fl oz
Oregano
1 teaspoon
Turmeric
1 teaspoon
Breadcrumbs
4 spoons
Mozzarella, Fior di latte
4 slices
Tropea onion
1 unit
single courses from Italy - Piemonte
Light fennel and zucchini flan
Light fennel and zucchini flan
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Delicious flan made with zucchini, fennel, scamorza and mozzarella, very easy to prepare
preparation
step 1
Brown the onions in a pan, add the zucchini cut into fairly thick slices and blend with white wine. Add a little water as you go
step 2
Cut the fennel and blanch for about 5 minutes
step 3
Cut the scamorza and the mozzarella into small pieces, add the drained fennel and milk
step 4
Preheat the oven to 180C
step 5
When the zucchini are cooked and cooled, add them to the fennel together with the eggs, mix the mixture and add oregano and turmeric to taste.
step 6
Pour all in a baking dish, sprinkle with breadcrumbs and bake in a hot oven at 180C for about 30 minutes.
