Zucchini and egg bake with bread and tomatoes

Ingredients

For 1 serving

• Zucchini250 g
• Eggs2
• Egg whites1
• Part-skim ricotta50 g
• Parmigiano Reggiano10 g
• Mint3 g
• Breadcrumbs10 g
• Bread40 g
• Tomatoes120 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes, coarsely grate them, put them in a colander with a pinch of salt and leave to drain for 10 minutes. Meanwhile preheat the oven to 180 °C (conventional).
2. Squeeze the courgettes hard with your hands to remove as much water as possible: this keeps the bake fluffy rather than watery.
3. In a bowl mix the courgettes with the eggs, egg whites, ricotta, grated Parmigiano Reggiano, torn mint, salt and pepper.
4. Grease a small mould with a film of oil, dust it with breadcrumbs, pour in the mixture and level it. Bake at 180 °C for 30 minutes, until golden on top and a toothpick in the centre comes out dry.
5. Let it rest for 5 minutes. Meanwhile wash and slice the tomatoes and dress them with the remaining oil and a pinch of salt. Serve the bake in slices with the tomatoes and the bread.