Gratinated Zucchini Bundles

Preparation

1. STEP 1 OF 11

   Trim the zucchini and slice them thinly with a mandoline.

2. STEP 2 OF 11

   The leftover or broken slices were chopped and used for other preparations.

3. STEP 3 OF 11

   Obtain 48 whole slices.

4. STEP 4 OF 11

   Grill the zucchini slices on a griddle with a drizzle of oil and a pinch of coarse salt.

5. STEP 5 OF 11

   Place them in a bowl with the emulsion prepared with 40ml of extra virgin olive oil, 10ml of apple cider vinegar, salt, and hand-torn basil. Let them marinate for an hour.

6. STEP 6 OF 11

   Meanwhile, prepare the filling by mixing with a fork the ground chicken and turkey with the sifted ricotta, Parmesan, breadcrumbs, egg, hand-torn basil, Persian blue salt, pepper, and nutmeg.

7. STEP 7 OF 11

   You might not need all the ricotta; I used about half, adjust by eye.

8. STEP 8 OF 11

   For each bundle, form a grid with 4 zucchini slices and place a ball of filling of about 20/25 grams in the middle.

9. STEP 9 OF 11

   Flatten slightly and close the bundle by crossing over, even upside down, using your hand as a shield and a spatula.

10. STEP 10 OF 11

    Place the bundles on a slightly greased baking tray with the closure facing down.

11. STEP 11 OF 11

    Finish with grated Parmesan on top, about 3 teaspoons, and bake at 160/170 degrees in fan mode for about 25 minutes.

General Information

Analysis

Macronutrients (100 gr)