Zucchini Flan
- 1 1/2 pounds zucchini, thinly sliced
- Salt and pepper
- 4 eggs
- 2 1/2 cups milk or half-and-half
- Pinch of grated nutmeg
- 1 teaspoon chopped thyme
- A few torn basil leaves
- 2 tablespoons butter for greasing baking dish
- 4 ounces grated cheese, such as Gruyere or Cheddar
- Heat oven to 375.
- Bring a large pot of salted water to boil.
- Add zucchini and blanch for 1 minute.
- Drain and spread zucchini out to cool on a towel.
- Season lightly with salt and pepper.
- Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
- Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom.
- Scatter cheese over zucchini, then pour in custard.
- Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean.
- Cool to room temperature before serving.
zucchini, salt, eggs, milk, nutmeg, thyme, torn basil, butter, grated cheese
Taken from cooking.nytimes.com/recipes/1017582 (may not work)