Recipe of the Week: Mini flans with potatoes, zucchini and their flowers

Potato, zucchini flower and zucchini mini flans are a delicious and tasty summer appetizer made with fresh seasonal zucchini and their flowers. The preparation is simple, a few steps to blend the mixture of potatoes and then cook in buttered-and-dusted-with-bread-crumbs ramekins.

Ingredients:

• 500 gr Potatoes
• 4 Zucchini
• 16 Zucchini Flowers
• 4 eggs
• 2 tablespoons Grated Parmesan
• 1 Fresh Onion
• 2 tablespoons of extra virgin Olive Oil
• Salt and pepper to taste
• Butter
• Breadcrumbs

Directions:

1. Wash the zucchini thoroughly and grate them into strips, then toss in the pan for about 5 minutes with a little olive oil and finely chopped onion.
2. Add 10 chopped zucchini flowers, salt and pepper and then turn off the heat.
3. Boil the potatoes in their skins, then peel and mash them still warm and put mixture into a bowl.
4. Stir the mixture with zucchini, eggs, salt and grated Parmesan.
5. Grease the baking molds, and at the bottom of each one insert a zucchini flower open in half and fill it with potato mixture.
6. Put them in the oven at 180 ° C for about 10 minutes. Once cooked, flip the molds on a platter and serve.

Note:

You can replace potatoes, zucchini flowers and zucchini with vegetables you prefer and love the most. We chose these ones as they are fresh in season and simply delish!

We thank buttalapasta.it for the inspiration of this recipe