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1
Put half the oil in a large skillet over medium heat.
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2
Add the zucchini, along with a large pinch of salt and some pepper, and cook, stirring occasionally, until it wilts and gives up its liquid, about 10 minutes.
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3
Add the tablespoon of garlic and continue cooking until the zucchini browns slightly, another 5 to 10 minutes.
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4
Meanwhile, preheat the oven to 350F and set a kettle of water to boil.
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5
Beat together the eggs, cream, and some more salt and pepper.
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6
When the zucchini is done, cool slightly, then scoop it into the egg mixture, using a slotted spoon.
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7
Stir.
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8
Lightly grease an 8 x 4-inch loaf pan (lined with wax paper if not nonstick or well seasoned) and pour the zucchini mixture into it.
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9
Place in a baking dish and put in the oven; add water to the baking dish to come as far up the sides of the pan as is practical, then bake until the flan is set but still slightly jiggly in the middle, about 30 minutes.
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10
While the flan is cooking, make the tomato coulis.
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11
Put the remaining oil in a small saucepan over medium heat.
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12
Add the tomatoes, along with the remaining garlic, some salt and pepper, the basil, and the sugar.
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13
Bring to a boil, cover, and simmer for about 15 minutes.
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14
When the flan is done, cool it on a rack for a few minutes.
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15
Invert over a plate and unmold.
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16
Cool until warm or room temperature, then slice and serve, with the tomato coulis.
