3zucchini (about 1pound), trimmed and cut into ¼-inch-thick rounds
1 large egg
Salt to taste, if desired
Freshly ground pepper to taste
¼poundgrated Muenster or Cheddar cheese (about 1cup)
Preheat the oven to 375 degrees.
Cut and scrape the corn off the cob. There should be about 2cups. Set aside.
Melt the butter in a skillet and add the onion and garlic. Cook until wilted and add the zucchini. Cook, shaking the skillet, until the zucchini is slightly wilted. Remove from the heat.
Blend the yolks, egg, milk, cream, salt, pepper, and nutmeg. Add the corn and cheese and stir. Pour this over the zucchini and stir to blend.
Pour the mixture into a 4½- to 5-cup baking dish (an oval baking dish measuring about 1½ × 7 × 11½inches is suitable). Set the dish in a shallow pan and pour about ½inch boiling water around it. Place in the oven and bake about 25 minutes, or until the custard is set in the center.