Here’s a delicate and delicious recipe for Light Zucchini & Salmon Flan — a savory, protein-rich dish that’s soft, creamy, and perfect for a light lunch, brunch, or elegant starter.
🥒🐟 Light Zucchini & Salmon Flan
Low-carb | Gluten-free | Oven-baked
✅ Ingredients (Serves 4)
- 2 small zucchinis, grated or finely diced
- 1 tbsp olive oil
- 100–150g cooked or smoked salmon, flaked
- 3 large eggs
- ½ cup milk or cream (light cream or plant-based works too)
- ¼ cup grated cheese (Parmesan, Gruyère, or mozzarella)
- 1 small shallot or ½ small onion, finely chopped
- Salt & pepper, to taste
- Fresh dill or chives (optional, for flavor)
🥣 Instructions
- Preheat oven to 350°F (175°C). Grease 4 small ramekins or a medium baking dish.
- In a skillet, sauté onion and zucchini in olive oil over medium heat for 5–7 minutes until soft and moisture is mostly cooked out. Season lightly with salt and pepper. Let cool slightly.
- In a mixing bowl, whisk eggs, then stir in milk/cream and grated cheese.
- Add the sautéed zucchini mixture and flaked salmon to the egg mixture. Stir gently to combine.
- Pour into ramekins or baking dish.
- Bake for 25–30 minutes, or until just set and lightly golden on top. The center should not jiggle.
- Let cool for a few minutes before serving. Serve warm or at room temperature.
🌿 Serving Ideas
- Pair with a green salad or cherry tomatoes
- Serve with a dollop of Greek yogurt or lemon-herb sauce
- Excellent for meal prep — they keep well in the fridge for 3–4 days
🔁 Variations
- Use canned salmon for convenience
- Add spinach, chopped herbs, or a pinch of nutmeg
- Make it dairy-free with plant-based milk and skip the cheese