Ingredients for 4 persons:
- 500 gr/ 1lb 2 oz of zucchini
- two eggs
- 100 gr/ 3 oz of grated parmesan cheese
- a glass of cooking cream
- 200 gr / 7 oz of walnut sauce
Scald zucchini and put them in the mixer together with eggs, parmesan cheese and cooking cream, mix all the ingredients and place them in muffin cups. Cook in a water bath.
Place the small casserole in a plate with walnut sauce, walnut kernels and a few slices of zucchini.
Created by chef Tina Cosenza of Ristorante Teresa for “Il Pesto di Pra’”.