Serves six: 6 eggs, 800 g very fresh zucchini, 150 g thin-sliced pancetta or bacon, 250 ml fresh heavy cream, 250 ml milk, 30 g all-purpose flour, 30 g grated parmesan cheese, 50 g semi-hard cheese (e.g., provolone) in a single slice, 6 tbsp. Moletto Velato extra-virgin olive oil, salt and pepper.
To prepare: Slice the zucchini into rounds and sauté until golden in part of the oil in a non-stick pan.
Oil an oven-proof dish with the rest of the oil and create alternating layers of zucchini, pancetta and grated provolone.
Beat the egg with the parmesan, milk, cream, flour, salt and pepper. Pour the mixture into the dish and bake in a 200°C oven for about 40 minutes. Serve hot or at room temperature.
Recommended wine:
Glisy Frizzante Igt Veneto Orientale