Zucchini pizza with an egg and Parmigiano base

Ingredients

For 1 serving

• Zucchini350 g
• Eggs2
• Parmigiano Reggiano20 g
• Chickpea flour20 g
• Cherry tomatoes100 g
• Light mozzarella50 g
• Extra virgin olive oil1 teaspoon
• Basil4 g
• Saltto taste

Contains: lactose, eggs,

In season: June – September

Method

1. Wash and trim the courgettes, grate them coarsely, salt them lightly and leave them in a colander for 10 minutes to release their water. Meanwhile preheat the oven to 210 °C (conventional).
2. Squeeze the courgettes hard in a clean tea towel until almost no more water comes out.
3. In a bowl mix them with the eggs, grated Parmigiano Reggiano, chickpea flour and a pinch of salt. Oil a sheet of baking paper and spread the mixture on it in a disc about 1 cm thick.
4. Bake at 210 °C for 20 minutes, until the base is firm and golden at the edges. Meanwhile wash and halve the cherry tomatoes; tear the light mozzarella and let it drain.
5. Spread the tomatoes and mozzarella over the base and bake for another 8 minutes, until the mozzarella has melted. Finish with the basil.