Preheat oven to gas mark 6 (180°C).

Wash the zucchini. Cut into thin slices and cook for about ten minutes in a pan with a little bit of olive oil. Finely chop the basil.

Butter six ramekins in porcelain.

In a bowl, whisk the cornstarch with the eggs. Pour milk and cream net, without stopping to whip. Add salt and pepper and add basil. Mix.

Divide the zucchini slices vertically into the ramekins and pour the batter over.

Bake 40 minutes.

Remove the ramekins from the oven. Serve immediately!