Zucchini Flan

from The New York Times Cooking

submitted by Anne Halsted

preparation time: 1 hour

serves 4 to 6 servings

1½ pounds zucchini, thinly sliced into rounds

Salt and pepper

4 eggs

2½ cups half-and-half or cream

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 degrees.  

Bring a large pot of water to boil.  Add zucchini and blanch for 1 minute.  Drain and spread zucchini out to cool on a towel.  Season slightly with salt and pepper.

Beat eggs and milk with ½ 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.