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Zucchini flan

ingredients

servings

8

Onions

1 half

Eggs

3 unit

Crumb, bread soft inside

80 grams

Skimmed milk

1 glass

Cream cheese

300 grams

Dry tomatoes

6 grams

Extra virgin olive oil

to taste

Iodized salt

to taste

Pepper

to taste

second courses from Italy - Puglia

Zucchini flan

Zucchini flan

vegetarian with gluten with eggs with lactose

ready in

1 hour 10 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Zucchini flan

appetizing dish that you can serve as an appetizer, side dish or second

Zucchini flan step 1

step 1

Soak the six-dried tomatoes in hot water for twenty minutes

Zucchini flan step 2

step 2

Wash the zucchini, about 1chilo and 300 grams, check them, set aside 3 and cut into slices the other

Zucchini flan step 3

step 3

Chop the onion and blonde stufatela gently in a pan with 4 tablespoons of oil and 1 part water

Zucchini flan step 4

step 4

Add the zucchini, salt and cook covered for 5 minutes and uncovered for another 5 minutes. Let them cool

Zucchini flan step 5

step 5

Cut the remaining zucchini into sticks and blanch in boiling water. Drain and set aside because it will be used for decoration

Zucchini flan step 6

step 6

Drain the tomatoes, dry and cut into cubes

Zucchini flan step 7

step 7

Wet fresh bread crumbs in milk, squeeze and crumble

Zucchini flan step 8

step 8

Beat the eggs in a bowl, add the growth cheese, salt, pepper, bread, tomatoes and zucchini cooked washers

Zucchini flan step 9

step 9

Pour the mixture into a baking dish of about 18 x 24 centimeters, oiled and coated with breadcrumbs

Zucchini flan step 10

step 10

Level the surface and place the zucchini sticks on the compound

Zucchini flan step 11

step 11

Bake at 180 degrees for about 40 minutes

Zucchini flan step 12

step 12

Serve the pie warm or cold. Enjoy your meal!

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