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

1. Heat oven to 375.
2. Bring a large pot of salted water to boil.
3. Add zucchini and blanch for 1 minute.
4. Drain and spread zucchini out to cool on a towel.
5. Season lightly with salt and pepper.
6. Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
7. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom.
8. Scatter cheese over zucchini, then pour in custard.
9. Bake for 30 minutes or until custard is still a bit jiggly, but an inserted knife comes out clean.
10. 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)