Recipe: Zucchini Charlotte

1 Soak the bread in a little milk.

2 Wash the zucchini, do not peel them. Slice thinly (2 to 3 mm thick) along the entire length, preferably with a mandoline.

3 Sauté the slices in olive oil (30 seconds on each side), salt and place them on absorbent paper. Set aside.

4 For the forcemeat, blend the sausage meat, smoked bacon, onion, garlic with germ removed, parsley, bread that you have squeezed, and the egg. Salt and pepper. Be careful, the bacon can be salty, in which case do not salt or salt very little.

5 Line each ramekin with the zucchini slices, fill with the forcemeat, and cover the top with zucchini slices.

6 Cook in a hot oven (390°F (200 °C), gas mark 6-7) for 30 to 40 minutes.

7 Heat a pot of water. Plunge the tomatoes into simmering water for 15 seconds, then dip them in cold water. Peel (blanch) the tomatoes, cut them into quarters, remove the seeds and crush them roughly or finely according to your taste.

8 Crush and chop the garlic. Sauté the tomatoes and garlic in olive oil, let simmer for 10 minutes. Salt and pepper. Finely chop the basil just before serving and add it to the tomatoes.

9 Unmould the charlottes, arrange on a plate with the tomatoes and drizzle with a stream of olive oil. Enjoy!