Feel free to play around with the vegetable. Obviously zucchini work best in the summer, but in the winter squash would be great. Also broccoli, cauliflower or even carrots.

Ingredients

• 1/2 kilo of zucchini
• 2 garlic cloves, peeled and chopped
• big handful of fresh basil
• 200 gr fresh ricotta
• 1/4 cup grated parmigiano or mild pecorino
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 large egg
• 3 tablespoons milk
• 1 tablespoon cornstarch
• olive oil

Instructions

• Using a peeler slice one of the zucchini into long thin strips and put them in a bowl. Gently toss with a bit of olive oil to coat and set aside.
• Dice the rest of the zucchini and saute in olive oil for about 10 minutes until tender and just starting to brown. Add the garlic and cook for another minute. Let cool for 10 minutes.
• Pre-heat oven to 180C/ 350F
• Place the zucchini, ricotta, basil, cheese, salt, pepper, egg, milk and cornstarch into a food processor and blend until smooth
• Oil six small ramekins and gently line them with the zucchini slices. Divide the mixture into the ramekins and fold up the zucchini over the top.
• Bake for about 25 minutes. Remove from oven and let come to room temperature. Gently invert them onto individual plates. Serve with a green or mixed salad on the side.

Ingredients

• 1 red bell pepper, trimmed and cut into 1/2 inch wide strip
• 1 medium eggplant, trimmed and cut into 1/2 inch wide strips
• 2 medium zucchini, trimmed and cut into 1/2 inch wide strips
• 2 red onion, trimmed and cut into 1/2 inch wide rings
• 6 cherry tomatoes, but in half
• 2 tablespoons of raisins
• 1 cup basil leafs plus more for garnish
• salt
• extra virgin olive oil
• 1 pound of burrata
• 8 ramekins or cooking rings
• 8 small hot red peppers & basil leaves (optional for garnish)

Instructions

• Preheat the oven to 350°F/ 180°C
• Divide the chopped vegetables between two baking sheets so that they are spread out in one layer. Toss with olive oil, salt, basil and raisins. Place in oven and bake for 40 minutes, until the vegetables are tender. Remove and let cool.
• Using a 2-inch oiled cooking ring, place it on a small plate and layer the vegetables making sure to get some of each type of vegetable in each. Using your fingers or the back of a spoon, press down on the vegetables, to compact them. Gently lift up the ring.
• Finish by placing carefully placing 2 or 3 tablespoons of burrata on top of each tortino. Garnish, if desired with a hot red pepper and a basil leave. Finally swirl a bit of your best olive oil on top of and around the vegetables.