Sformata Zucchini

This traditional Italian appetizer is the first item we tackled at our San Gimignano cooking school.

Yield:
4 servings
Category:
Appetizers
Cuisine:
Italian

INGREDIENTS:

  • 2 medium shallots, chopped
  • cooking spray, olive oil or butter based
  • 3 small zucchinis
  • 1/4 cup heavy cream
  • 1/4 cup Parmesan cheese
  • 1 tbsp. butter for sauteing
  • 2 large eggs
  • 2 tbsp fresh marjoram or oregano, leaves striped from stems.
  • 1 tbsp all purpose flour

DIRECTIONS:

  1. Slice 1 zucchini longitudinally into very thin slices using a mandolin. You will need 8 slices. Set them aside.
    Dice the other two zucchinis into roughly 1 cm dice.
  2. Lightly saute the shallots and diced zucchini until a little soft. Add 1/4 cup of warm water and continue cooking for 5 to 7 minutes until the water is evaporated. Remove from burner and set aside to cool a little.
  3. Finely chop the oregano and add it to the cooled zucchini mixture. Add 2 eggs, 1/4 cup cream, 1/4 cup of parmesan, 1 teaspoon salt and 3/4 teaspoon freshly ground black pepper to the mixture. Use a hand blender to puree the zucchini mixture. Prepare 4 ramekins by first spraying them with cooking spray and then dusting them with all-purpose flour. Lay 2 zucchini slices crosswise in each ramekin. Then fill with the zucchini mixture and close the top with the overhanging zucchini pieces.
  4. Place the ramekins in a casserole dish. Fill the dish halfway up the ramekins with hot water. Bake at 400 degrees for 25 to 30 minutes.

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