sformato di zucchine con Tartufo



4 Zucchini
1 Clove of garlic
Extravirgin olive oil
1 Egg
1 Knob of butter
1 Tablespoon of flour
Grated Parmigiano

a cutting board to slice the zucchini, a knife, a grater, a pan to cook the vegetables, a bowl to mix in, a silicone mold to turn the flan and an oven.

Take the Zucchini already washed and slice them into small pieces, finely chop a clove of garlic and put it in a pan with a little extra virgin olive oil. When the garlic has started to fry, add the Zucchini and cook them. Help cooking with a pinch of salt and a little water if the cooking of the zucchini is too dry.

When the courgettes are soft and cooked, remove them from the pan and place them in a bowl. I suggest waiting for the courgette to cool down a bit to prevent the egg from cooking when you add it.
In the bowl, add a knob of butter, a spoonful of flour, an egg and a little grated Parmigiano to the zucchini, mix well and taste, at this point season the flan with salt and pepper to your liking. Taste several times until you reach the desired taste. Take the multiple silicone mold and rub in a little butter and a little breadcrumbs after which distribute the Zucchini in the various silicone mold being careful not to fill the mold to the brim, leave a finger from the edge because it is cooking the flan will rise slightly.
Puts the mold in a static oven preheated to 200 degrees celsius (about 390/400 farenight) for 20 minutes.
Remove the mold from the oven and wait for it to cool. Remove the flan from the mold and turn it for a dish that will make your family happy.

If you have a truffle to shave on it, the combination is exceptional.