Sformatini di Zucchini
As part of my never ending decades long series for new zucchini recipes I present Sfomatini di
Zucchini. I make a winter version of this all the time, but somehow never thought it could be a way to use up my July zucchini crop.
I made these recently as the first course to a dinner party. Even though it was in theory too hot to turn on the oven, it was worth the 20 minutes of heat. They come together very fast and the only fiddly part is making the zucchini strips to line the ramekins.
I had planned to make a basil pesto to drizzle over it, but time ran out. Next time I will for sure.
Yield 6
Feel free to play around with the vegetable. Obviously zucchini work best in the summer, but in the winter squash would be great. Also broccoli, cauliflower or even carrots.
Ingredients1/2 kilo of zucchini2 garlic cloves, peeled and choppedbig handful of fresh basil200 gr fresh ricotta1/4 cup grated parmigiano or mild pecorino1/2 tsp salt1/4 tsp freshly ground black pepper1 large egg3 tablespoons milk1 tablespoon cornstarcholive oilInstructionsUsing a peeler slice one of the zucchini into long thin strips and put them in a bowl. Gently toss with a bit of olive oil to coat and set aside.Dice the rest of the zucchini and saute in olive oil for about 10 minutes until tender and just starting to brown. Add the garlic and cook for another minute. Let cool for 10 minutes.Pre-heat oven to 180C/ 350FPlace the zucchini, ricotta, basil, cheese, salt, pepper, egg, milk and cornstarch into a food processor and blend until smoothOil six small ramekins and gently line them with the zucchini slices. Divide the mixture into the ramekins and fold up the zucchini over the top.Bake for about 25 minutes. Remove from oven and let come to room temperature. Gently invert them onto individual plates. Serve with a green or mixed salad on the side.The post Sformatini di Zucchini appeared first on Elizabeth Minchilli.
