INGREDIENTS
- 10 zucchini
- 100 grams of feta cheese
- 150 grams of scamorza cheese
- 3/4 slices of bread
- q.b Parmigiano Reggiano
- q.b extra virgin olive oil
- Basil pesto to taste
- q.b sale
PROCEDURE
Start by cutting the zucchini (preferably with a mandoline) lengthwise and grill them on the griddle, in a pan or in the oven.
Now start composing: pour q.b of extra virgin olive oil and Parmigiano Reggiano cheese on the bottom of the dish and cover with the slices of bread.
Alternate the layers of zucchini with crumbled feta, a few cubes of scamorza cheese and pesto (stretched with water) until complete.
Bake in a fan oven at 200 degrees or, if it's too hot, 20 minutes in a microwave oven.
Now start composing: pour q.b of extra virgin olive oil and Parmigiano Reggiano cheese on the bottom of the dish and cover with the slices of bread.
Alternate the layers of zucchini with crumbled feta, a few cubes of scamorza cheese and pesto (stretched with water) until complete.
Bake in a fan oven at 200 degrees or, if it's too hot, 20 minutes in a microwave oven.
