1 large onion, chopped
1 1/2 Tablespoons olive oil
4 eggs
1/2 cup milk
salt and freshly ground white pepper to taste
a pinch of nutmeg
about 4 large zucchini, very thinly sliced
For the sauce
1 to 2 cloves garlic, finely chopped
1 Tablespoon olive oil
about 6 medium tomatoes, peeled and chopped
salt and pepper to taste
1 to 2 teaspoons of sugar
1 to 2 tablespoons coarsely chopped black olives
1 to 2 tablespoons caper, squeezed to remove excess vinegar
Preheat oven to 350 degrees.
Fry the onion in the oil over medium heat until very soft and golden, stirring often. Set aside to cool.
Beat the eggs lightly with a fork, then beat in the milk and add salt and white pepper and nutmeg. Add
the fried onions and the zucchini and mix well.
Pour into a well greased 10-inch flan mold or baking dish. Bake for 30 minutes, the cover the dish with foil and bake for 1 more hour until the flan is firm.
Meanwhile, prepare the sauce. Fry the garlic in the oil, stirring, until lightly colored. Add the tomatoes, salt, pepper, and sugar and simmer for 20 minutes until the sauce is thick. Add the olives and capers and cook for a few more minutes.
Serve the zucchini flan with the sauce poured over.