Today I offer you a beautiful starter, fresh and light. Enjoy it as is or accompanied by a little green salad. This zucchini bread can be prepared in advance and stored in the refrigerator, which is quite convenient.
Wash the zucchinis, remove the ends, and grate them.
Heat a skillet with olive oil. Add the zucchini and cook over medium heat for 15-20 minutes, stirring occasionally. The liquid released by the zucchini should evaporate, and they should become tender.
Add the chopped garlic, salt, and pepper. Add the chopped basil and mix without cooking it. Remove the mixture from the heat and let it cool down.
Preheat the oven to 180°C (350°F), static heat. Butter a 24 x 6 cm loaf pan, even if it is silicone.
In a bowl, mix the eggs with the thick cream using a whisk.
Add the breadcrumbs and mix a little more to incorporate them. Then do the same with the zucchinis.
Pour the mixture into the loaf pan and smooth the surface.
Bake and cook for 40 minutes or until golden.
Let cool and place in the refrigerator for at least 2 hours with the mold. Then unmold onto the serving dish.
To finish, enjoy well chilled.
0 servings
6
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