The trick: use small zucchini and squeeze well. The bechamel sauce makes the flan more creamy.
Sauté shallots and garlic in olive oil. Add egg tomatoes and tomato polpa and reduce to two-thirds. Season. Blend with hand blender, add basil stems and steep for one hour, then remove.
2. zucchini rinse, pat dry, peel if necessary and in any case cut both ends small. Now shave into fine strips on a grater. Sprinkle with sea salt, mix and pull ten minutes of water. Fill the amount in small quantities in a Geschirrhangl and squeeze out liquid.
For the béchamel sauce, cream the butter, add the flour and roast for 5 minutes without coloring, gradually adding the milk. Season with salt, cayenne and nutmeg and simmer gently for 20 minutes. Strain. Preheat the stove to 180 degrees.
4. beat the eggs in a baking bowl, add olive oil, Comte, Gervais and 2 to 3 tbsp of bechamel sauce (the rest is very good for vegetable soups), season vigorously with salt and freshly ground pepper, stir until smooth.
Add squeezed zucchini, mix loosely, season repeatedly.
5. Pour the mixture into a well-buttered baking dish. Heat mold briefly on stove top, then place on a rack and bake in oven for 45 min to an hour until golden brown.
6. take out, rest for 10 min. Spread grated Brin d’ Amour evenly on top and melt briefly under the broiler.