Grate the unpeeled zucchini on the rösti grater. Season with salt and pepper. In a wide frying pan, sauté in the hot butter (1) for eight to ten minutes until all the liquid has evaporated completely.
Allow the butter to melt. Add the flour and cook for one minute, stirring until soft. Extinguish with the milk and let it bubble up while stirring.
When the sauce is thick, remove from heat. Fold in one egg yolk at a time. Add the sauce to the zucchetti form, mix and season. Cool.
Whip the egg whites until stiff. Fold in half of the egg whites with a whisk, then fold in the rest with a rubber spatula.
Butter a savarin or rice ring dish thickly. Pour in the zucchetti mixture. Tap the surface with the mold to distribute the quantity well.
Place the mold in a larger dish. Add two to three cm of boiling water (water bath). Immediately place in the oven heated to 180°C and bake for about twenty-five minutes.
In the meantime, drain the pelati tomatoes in a sieve (the juice is not used). Drain. Puree. Mix with the cream and season spicily.
Remove the zucchetti flau from the stove. Cool in the mold for ten minutes.
Increase the oven temperature to 225 degrees. Turn out the flan into a large round dish. Baste with just over half of the creamed tomato sauce and sprinkle with the cheese. Place in the oven and cook for about twenty minutes.
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