Zucchini Custard

1 tbsp. kosher salt
2 lbs. firm zucchini, trimmed, peeled, and cut into 2"x1/4" strips
1 1/2 cups heavy cream
3/4 cup grated parmesan
3 eggs, beaten
Freshly ground black pepper, to taste

1. To a 3-quart saucepan, add salt and 6 cups water and bring to a boil over high heat. Add zucchini and boil until just soft, anout 30 seconds. Using a slotted spoon, transfer zucchini to a paper towel-lined sheet tray. Let dry for 2-3 hours at room temperature or in the refrigerator overnight.
2.Heat oven to 450'. Whisk together heavy cream, parmesan, eggs, and pepper in a medium bowl. Pour cream-egg mixture into a 9" glass pie plate and nestle in zucchini. Bakeuntil golden brown and set, about 40 minutes. Serve hot or at room temperature.
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