skish
IT

Zucchini and ricotta flan with tomato salad

Soft baked zucchini and ricotta flans with tomatoes and bread.

  • 40 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Zucchini and ricotta flan with tomato salad

Per serving

Calories
524 kcal
Protein
27.8 g
Carbohydrates
41.3 g
Fat
29.2 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Zucchini250 g
  • Ricotta100 g
  • Eggs1
  • Grana Padano15 g
  • Mintto taste
  • Tomatoes150 g
  • Bread40 g
  • Extra virgin olive oil8 g
  • Saltto taste
  • Black pepperto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

  1. Preheat a conventional oven to 180 °C and grease two ramekins with a few drops of the oil.
  2. Wash and trim the courgettes and grate them on the coarse side of a box grater.
  3. Heat half the oil in a frying pan over medium heat and sauté the courgettes with a pinch of salt for 5 minutes, until their liquid has evaporated and they are dry; let them cool for a few minutes.
  4. In a bowl mix the courgettes with the ricotta, egg, grated Grana Padano, torn mint and a grind of black pepper until even; divide between the two ramekins.
  5. Bake for 25 minutes, until the flans are puffed, golden on top and firm in the middle; rest them for 5 minutes before turning them out so they don't break.
  6. Meanwhile wash the tomatoes, cut them into wedges and dress with the remaining oil and a pinch of salt; serve with the flans and the bread.

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