-Submitted by Susan
800g (3 and 1/3 cups) of zucchini, cut into small pieces and cook in 4 tbs. olive oil for about 25 min.
Let zucchini cool, place in a mixer, blend 4 egg yolks one at a time, ½ Liter (4 ¼ cups) heavy cream grated parmesan cheese and salt and pepper together.
Whip 4 egg whites until fluffy, fold into mixture.
Coat baking molds with melted butter and fill each about ¾ full of mixture
Fill baking dish with ¾ full water (Bain-Marie)
Cook at 160C (320F) for 40 min