Recipe: Zucchini Charlotte

1 soak the white bread in a little milk.
2/ wash the zucchini, do not peel them. slice thinly (cut into thin slices (2 to 3 mm) along the entire length) preferably with a mandoline.
3/ pan-fry the slices in olive oil (30 seconds on each side), salt and place on absorbent paper. set aside.
4/ for the filling, blend the sausage meat, smoked bacon, onion, germ-free garlic, parsley, white bread that you will squeeze and the egg.
salt, pepper. be careful, the bacon may be salty, in which case do not salt or very little.
5/ line each ramekin with zucchini slices, fill with the filling, cover the top with zucchini slices.
6/ cook in a hot oven (200° therm. 6-7) 30 to 40 minutes.
7/ heat a pot of water. dip the tomatoes in simmering water for 15 seconds then soak them in cold water. peel (blanch) the tomatoes, cut them into quarters, remove the seeds and crush coarsely or finely (according to your taste).
8/ crush and chop the garlic. pan-fry the tomatoes and garlic in olive oil, let simmer with basil, salt and pepper to taste.