Ingresdients (6 servings)
60 ml heavy cream
40 ml milk
6 teaspoon cornstarch
2 leaves of basil
salt and pepper
Preheat the oven to 180°c
Wash zucchini. Cut into thin slices and cook for ten minutes in a pan wiped with oil.
Chop finely the basil.
Butter six porcelain ramekins.
In a bowl beat the eggs with the cornstarch .
Add the milk and cream and mix well.
Add salt, pepper and chopped basil to the batter.
Distribute slices of zucchini vertically in buttered ramekins.
Empty the batter in the ramekins.