Cheese and courgette flan

00242 ZUCCHINI and cheese TIMBALE INGREDIENTS for 4 PEOPLE 300 g of courgette, leek, 100 g 30 g extra virgin olive oil, 40 g of white wine, 300 g eggs, 400 g of ricotta cheese, parsley, salt.

Water fill a baking dish and place in the oven (200°).

Thinly slice the leek and zucchini.

In a pan gently fry the leek and before browned add the zucchini.

Mix thoroughly and let stand for a few minutes to open flame.

Lightly salted and soaked with wine.

Simmer over low heat and covered container for about 5 minutes.

Meanwhile, beat the eggs and a little salt them lightly.

Passed the courgettes, parsley and eggs with mixer until you get a smooth mixture; then, pour the cream into a bowl and add the ricotta.

Grease the moulds for souffl ' and put the mixture.

Arrange in baking dish and bake for about 40 minutes.

When cooked let it cool before unmould.

Served with a fresh tomato sauce topped with raw oil and fresh basil.