Zucchini Cheese Cakes

Ingredients

• 2 large zucchini (green and yellow)
• 3 tbsp olive oil (for frying and for the molds)
• Salt
• Pepper (freshly ground)
• 250 g Mushrooms
• 1 Garlic clove
• 400 g goat cream cheese
• 1 Tbsp freshly chopped thyme
• 2 Eggs
• 80 g grated pecorino
• 1 tomato
• 1 tbsp ajvar
• 1 tbsp freshly sliced basil
• basil (for garnish)

Instructions

1. 1.

   Wash, trim and slice the zucchini lengthwise into very thin slices using a mandoline or vegetable peeler. Dice the side sections finely and set aside.

2. 2.

   Grill the zucchini slices in a greased skillet for 1–2 minutes each, seasoning with salt and pepper. Spread on a sheet to cool. Then line four small ramekins (about 350 ml capacity) with oil and arrange overlapping zucchini slices, pressing them into the molds so they are fully coated and slightly overhang at the edges.

3. 3.

   Preheat the oven to 180 °C fan.

4. 4.

   Clean and dice the mushrooms. Peel and finely chop the garlic. Sauté mushrooms, garlic, and diced zucchini in hot oil for 2–3 minutes, then set aside to cool. Mix with cream cheese, thyme, eggs, salt, and pepper. Fill the molds, top with remaining zucchini slices, and sprinkle pecorino.

5. 5.

   Bake in the oven for about 25 minutes until golden brown.

6. 6.

   Meanwhile, blanch the tomato, shock it, peel, quarter, seed, and dice it. Toss with ajvar and basil.

7. 7.

   Remove the cakes from the molds, place on plates, and garnish with tomato cubes and optionally fried basil leaves before serving.