Zucchini Flan

Tis the season to eat LOTS of summer squash, and so it is time to find recipes, both new and old.  Really squeeze the water out of the zucchini for this one.

• 1 ½ pounds zucchini, thinly sliced
• Salt and pepper
• 4 eggs
• 2 ½ 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 Gruyère or Cheddar

1. 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--get as much water out of the zucchini as you can. Season lightly with salt and pepper.
2. Beat eggs and milk with 1/2 teaspoon salt, then add nutmeg, thyme and basil leaves.
3. Butter a 2-quart low-sided baking dish, and arrange blanched zucchini over bottom. Scatter cheese over zucchini, then pour in custard.
4. 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.