Zucchini and Mint Flan
This mint-flavored zucchini flan served warm, or even cold the next day.
Ingredients:
2 eggs
100 g cottage cheese
2 large zucchini
70 g flour
1 sachet of yeast for savory pies (not brewer's yeast)
Salt and pepper
1 large sprig of mint
Grated Parmigiano cheese to taste
Preparation:
Wash and thinly slice the zucchini (using a mandolin slicer if you have it) or chop into small cubes.
Separately, beat the eggs with the ricotta cheese, salt and pepper.
Add the sifted flour with the yeast, followed by the zucchini.
Mix well to combine. Finally, add the previously washed, dried and minced mint leaves.
Pour everything into a round cake pan (22 cm in diameter) lined with baking parchment and sprinkle the surface with parmesan cheese.
Bake at 350° F for about 25-30 minutes.