Courgette savory cheesecake

Ingredients

• 250 gr. crackers
• 100 gr. butter
• 250 gr. cream cheese
• 250 gr. feta cheese
• 50 gr. dried tomatoes in olive oil
• 6/7 courgettes
• 1 onion
• 200 gr. grated parmesan cheese
• 4 eggs
• 2 egg white
• extra-virgin olive oil
• salt and pepper

Wash the courgettes and cut them in very thin slices. In a big pan, heat the olive oil with the onion, and let it fry for a few minutes - until the onion becomes transparent - then add the courgettes, salt and pepper and cook until done. In another pan, melt the butter and let it cool down. 

Blend the crackers in a food processor, place them into a bowl, add the melted butter, the grated parmesan cheese and the egg whites and mix by hand until well blended. Transfer the dough into a 26cm baking tray, which has been covered with wet baking paper, level and press it a bit. Let it rest for approx. 1hr in the fridge. In a bowl, mix thoroughly the dried tomatoes (cut in small pieces), the cream cheese, the feta, the remaining grated parmesan and the 4 eggs. Add the courgettes previously cooked and stir well. Pour the mixture over the base prepared before. Bake in pre-heated oven at 180°C for approx 30/40 minutes. Serve lukewarm.

Chicken and courgette cake

Ingredients

• 1kg chicken breast
• 2 courgettes
• 100gr speck or bacon stripes (thin)
• 1 egg white
• pitted black olives
• 1 spoon of Pesto sauce
• salt and pepper

Cut the chicken breast in thin strips and then in small dices, put them in a bowl and add the olives.

Add the Pesto, the egg white, salt and pepper and mix well by hands. Prepare the courgettes, thinly cut on the long side. Cover a loaf baking pan alternating a courgette slice and bacon/speck slice. Pour the mix prepared with the chicken in the mold, press a bit and cover with other courgettes and bacon slices.

Cook in the oven at bain marie at 180°C, for 40 minutes.

Let it rest until lukewarn, turn upside-down and serve.

Stuffed zucchini flowers

Serve 6 people

• 16 courgette flowers
• 2 courgettes
• 250 gr. goat ricotta
• 100 gr. pecorino
• a bunch of sweet marjoram
• a  clove of garlic
• 3 spoonfuls of oil
• salt and pepper

Clean the flowers, remove the pistils, wash them carefully and dry them with scottex. Wash the courgettes and cut them  into sticks. cook the courgettes in oil with the garlic. Mix ricotta, 60 gr pecorino, courgettes, chopped marjoram, salt and pepper. Stuff the flowers with this mixture, put them in an oiled  oven-proof dish, sprinkle the remaining pecorino and bake them in a hot oven - 200° for 15 minutes.

Back