Is the courgette the star of the summer? Absolutely!
Whether you’ve cooked it every way possible or you’re always looking for more ways to enjoy it, there’s a twist you won’t expect: courgette flan with Parmesan fondue. It’s soft and sophisticated yet easy to make, and the Parmesan fondue will leave you wanting more.
It’s best enjoyed while chatting on the terrace or dining under the summer sky. And the wine? It depends on your mood: Syrah Rosé if you’re feeling romantic; Chardonnay if you want a classic; or Vermentino for freshness.
Wash the courgettes and slice them into thin rounds. In a frying pan, sauté the chopped onion in a little olive oil, then add the courgettes and cook for 10–12 minutes, until tender. Let cool slightly.
Transfer the courgettes to a blender and mix with the eggs, cream, Parmesan, a pinch of nutmeg, and salt and pepper to taste. Pour the mixture into buttered moulds coated with breadcrumbs.
Bake in a bain-marie in a static oven at 170°C (340°F) for 30–35 minutes.
While the flans are in the oven, prepare the fondue: heat the milk and cream in a saucepan, then add the Parmesan, stirring until fully melted.
To thicken, add a teaspoon of starch dissolved in a little cold water, and season with white pepper and, if desired, a pinch of nutmeg.
Once baked, gently turn out the flans onto serving plates and drizzle with the hot Parmesan fondue.
Et voilà — courgettes take the spotlight!
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