Clean the courgettes, cut them into cubes and cook them for about ten minutes in the pan after letting a mixture of chopped celery, carrots and onions with oil.
Towards the end of cooking, add salt.

Pour the courgettes into a mixer, add the basil and blend.

Put the flour in a bowl and add milk and cream, then add the Parmesan and eggs.

Also incorporate the zucchini cream into the bowl, then season with salt and pepper.

Pour the mixture into the single-portion molds (if you do not use the silicone ones, grease them with oil or butter) cook for about 30 minutes in a convection oven preheated to 180 ° C.

Meanwhile clean the extra courgette for decoration, cut it and thin slices and fry them quickly.

Turn out the flans and decorate with the courgette slices.

Also add the pine nuts and serve your beautiful zucchini flans immediately.

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