This Savory Zucchini Flan Is the Unexpected Star of Summer Meals

Light, Lush, and Perfectly Versatile for Any Meal of the Day

When the Costa Rican sun is high and the garden is bursting with fresh zucchini, we know it’s time for one of our most-loved dishes at Blue Osa: Zucchini Flan.

This recipe has earned its place as a lunchtime favorite—not just for its velvety texture and subtle, savory flavor—but for its incredible versatility. Whether you’re serving it as a cool, satisfying lunch, a light supper with salad and crusty bread, or even as an unexpected breakfast delight, this flan never disappoints.

Naturally gluten-free and vegetarian, it’s a go-to for guests seeking something nourishing, comforting, and garden-inspired. The sour cream adds a subtle tang and creamy finish, while the eggs give it structure and richness without feeling heavy.

This dish is one of those quiet kitchen triumphs—simple, humble ingredients transformed into something elegant, with minimal effort and maximum flavor.

Blue Osa Zucchini Flan

From the Kitchen of Blue Osa
Gluten Free & vegetarian

Ingredients:

1 lb. zucchini, cut into 1/2 moons
5 eggs
1/2 c. sour cream
3 Tbs. flour
1/4 t. baking powder
1/2 t. curry powder
1 c. feta cheese, cut into cubes
1/4 c. parmesan cheese
3 cloves garlic, chopped fine
1 Tb. olive oil

Preparation:

• Preheat the oven to 350 degrees.
• Boil the zucchini 5 minutes, then drain.
• Place in a bowl with flour, baking powder, salt, pepper, curry, feta and garlic – mix.
• In a separate bowl beat eggs, sour cream and olive oil.
• Combine zucchini with egg mix – pour into a greased baking dish.
• Sprinkle the parmesan cheese on top, bake 35 minutes.
• Let cool before serving.

In the Blue Osa garden the organic zucchini grow very well; they love the heat and the sun. Come check out our garden and see it for yourself!