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1
Slice one zucchini thinly lengthwise; cut the other in small pieces.
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2
Cook the slices in boiling water for 2 mins, rinse in cold water, drain thoroughly.
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3
Grease four small oven proof bowls (circa 200 ml contents each) and line with zucchini slices.
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4
Clean leek and cut into thin rings.
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5
Heat butter on low heat; add leek and zucchini pieces and cook covered for about 5 mins; stir occasionally.
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6
Drain thoroughly.
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7
Blend leek/zucchini mixture, thyme, egg, egg yolk, one clove garlic, yoghurt, and flour until smooth.
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8
Add pepper to taste.
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9
Divide over zucchini-lined bowls.
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10
Cover with aluminium foil; pierce the foil to allow steam to escape.
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11
Put in a wide oven dish; add hot water to dish until bowls are submerged for about 3/4 of their height.
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12
Put into pre-heated oven (175 deg C, 350 deg F) and cook until firm (circa 30-40 mins).
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13
Allow to cool.
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14
Cut tomatoes into small pieces.
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15
Juice lemon.
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16
Blend tomatoes, lemon juice, one clove garlic, basil, tomato paste, sugar, and olive oil until smooth; add pepper to taste.
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17
Store in fridge.
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18
Carefully turn bowls onto plates and release a pudding on each.
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19
Stir sauce and pour around pudding.
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20
Serve.
