Entrées/ Appetizers, Vegetariano/Vegetarian
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Zucchini cake

Zucchini cake
(serves 4)

½ kilogram (500 gr.) zucchini
5 ounces (140 gr.) tomato sauce
3 shallots
3 tablespoons (40 gr.) unsalted butter
1/3 cup (40 gr.) all-purpose flour
0.423 cup (100 ml.) full fat milk
4 whole eggs
parmesan cheese
1 bunch of lemon thyme
1 small bunch of basil
butter to grease

Trim the zucchini, wash and dry them well and cut into thin slices. Finely chop the shallots. In a pan, heat butter and soften shallots, then add the zucchini, add salt and cook for a few minutes, stirring well to season the vegetable. Add flour and stir, then pour the milk, add pepper and continue cooking for 8-10 minutes, then remove from heat and allow to cool. In a bowl beat eggs with salt and pepper, add to the zucchini mixture, stirring well, add a sprinkle of Parmesan cheese, and then flavor with the chopped thyme. Slightly grease and line with baking paper a plum-cake mold and pour the mixture in, levelling the surface. Bake in oven at 350°F. (180 °) for 60 minutes or until the flan appears stiff and well browned. Serve the flan cut into slices and serve with warmed tomato sauce and some fresh basil leaves.

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