Patty-cake of Zucchini

This patty-cake of zucchini is prepared according to the Tuscan cooking: the main ingredients used are eggs, zucchini, Parmesan and the Tuscan Pecorino that is a delicious cheese of medium seasoning with a spicy taste, for these characteristics the Tuscan Pecorino is ideal together with the sweet taste of zucchini. For a good preparation of this Italian recipes it is important the cooking of zucchini: the zucchini should be result a bit dry in order to obtain a more homogenous mixture when you add the eggs, the Italian cheese and the breadcrumbs. This Italian recipe can be served as a vegetarian second course or also in small pieces as a spicy appetizer.

INGREDIENTS (for 6 – 8 people):
1 Kg of Zucchini
3 Tablespoons of extra virgin olive oil
Some basil
Some parsley
1 Clove of garlic
4 Eggs
40 g of Tuscan Pecorino
40 g of Parmesan
4 Tablespoons of breadcrumbs
20 g of Butter
Salt
Black pepper

PREPARATION TIME: 15 minutes

COOKING TIME: 30 – 40 minutes

WINE: Colli di Conegliano Bianco Doc (White Wine)

PREPARATION
Preheat the oven to 180°C. Preheat the extra virgin olive oil in a pan, clean the zucchini, cut them in slices and add them to the pan together with the chopped parsley, the clove of garlic and the chopped basil;



cook for about 5 minutes then sprinkle with salt and black pepper and continue to cook on a low flame covered for other 5 – 10 minutes.



When the zucchini are ready place them in a bowl and let them cold in the mean time place a sheet of baking paper on the bottom of a baking pan of 20 – 24 cm of diameter. When the zucchini are cold add the Parmesan, the Tuscan Pecorino,



the eggs and the breadcrumbs,



mix all together and pour the mixture in the pan.



Sprinkle with some other breadcrumbs and small pieces of butter.





Bake until the surface becomes golden.
This is the result:



BUON APPETITO!