first cut the zucchini, salt and set aside.The salt helps to drain excess water and makes the vegetable more flexible
now bring the broth with half a tsp. salt to boil, stir in the polenta, take it from the stove and let it well for around 10 minutes
then stir in the cheese and separate one egg, add the egg yolk to the polenta and set aside the eggwhite for the cream.
Take a tarte form (30 cm) and put a baking paper on top so you can save the extra fat from greasing the form. Then fill in the polenta and press into the form. It´s pretty sticky so it helps to use some cling wrap. Put it over the polenta and press the polenta with your fingers into the form.
Preheat your oven to 180° circulation or 200° bottom and lower heat.
Now pick the basil leaves from the stems and mix them with the cream, creme fraiche. Then add the garlic, both the whole eggs and the eggwhite and add salt, pepper and nutmeg to taste.
Remove excess water from the Zucchini and spread them on the polenta and pour the cream on top.
Now bake for 40-50 Minutes until the zucchini is cooked and the cream is dense.