Courgettes, ricotta and potato pie
Today we want to offer you an extremely simple and fast recipe, in which the raw materials are highlighted.
200 grams of ricotta
140 grams of Parmesan
20 grams of butter
Boil the potatoes in plenty of salted water. Hunt the skin cut into slices, then add the chopped thyme.
Boil the whole zucchini, cool in cold water and cut into rounds.
Grease four molds and lay a first layer of potatoes, ricotta, a little grated Parmesan cheese and finally one of zucchini.
Continue in the same order by repeating the operation twice, then add a ground pepper and the remaining butter in flakes.
Bake at 180 degrees for 8 minutes.
Season with extra virgin olive oil, parmesan flakes and pepper.