When the heat of the day is too heavy, in the evening I desire fresh and light foods. To ease summer heat, vegetables are the perfect element to satisfy freshness needs, gratifying the palate flavors.

Soft aromatic herbs zucchini flan
(serves 4)

4-5 small zucchini (14.1 ounces – 400 gr.)
1 whole egg
1.7 tablespoon (25 gr.) grated Parmesan cheese
7 tablespoons (85 gr.) fat greek yogurt
grated rind from 1 lemon
10 leaves fresh mint
3 twigs fresh oregano
1 garlic clove
coarse salt
olive oil

Preheat the oven to 300°F (150°). Wash, trim the zucchini and cut them in thin slices. Wash the aromatic herbs and chopping roughly the leaves. Crush the garlic clove with coarse salt and let it burnish with 3 tablespoons of oil. Add the zucchini, the lemon zest, the erbs, a pinch of salt and cook about 10 minutes. Remove the garlic, place the zucchini in blende and mill. Let them cool, add the egg, parmesan cheese, yogurt, salt, ground pepper and mix all the ingredients. (If you desire a stronger taste, put the Robiola (fresh cheese spread) cheese instead of yogurt. Divide the mixture in 4 small glass pots and cover with alluminium foil. Fill a baking tray with boiling water, deep the pots about 2/3 and cook in a double boiler over simmering water about 40 minutes.
Remove the pots from the baking tray and let them cool. Serve garnishing with a teaspoon of yogurt and some leaves of aromatic herb.

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