1. Peel and chop the onions.

2. Rinse and dry the zucchinis. Remove the ends and slice into 3 mm thick rounds.

3. In a skillet, cook the onions slowly with 2 tablespoons of extra virgin olive oil. Add the zucchinis, season with salt, stir and cook for 5 minutes.

4. Preheat the oven to 210°C.

5. Dilute the cornstarch in cold milk and cut the goat cheese into small pieces, removing the rind.

6. In a bowl, beat the eggs and egg yolks; season with salt and pepper, add the cream and milk, and then mix.

7. Grease a baking dish and place the zucchinis. Pour the milk mixture over, place the cheese pieces on top, and sprinkle with thyme.

8. Bake for approximately 30 minutes. Serve hot or warm.