Moen Single Warm Water

crumble to the imagination of zucchini. The BEGINNING of the challenge begins ....

"The vegetables do not eat" these more or less the usual words of my belvotte ... and what better challenge for a mom?
"So taste this" and put on the table this crumble homemade zucchini and lots of cheese flavor, and why not, a veil of cream (plant). I'm not saying that in the end have been slaughtered like wolves for accaparrasi portions, but at least they have not pulled back and ended what was on their plate. My husband liked the other hand, above all the "side" piccantello that accompanied every bite.

5 large zucchini (total weight about 650 gr) 2 leeks

oil

salt chili powder (to taste) 250 g ricotta

little cream (to fill the last layer, I used vegetable)

Chop the zucchini with a grater usually used for carrots. In the meantime, we focus on a large skillet with oil and the two leeks braise with a little water. When the leeks are soft, add zucchini, season with salt and add the chili powder and cook on low heat until the vegetables are dried very well.

for
Crumble 2 / 3 of breakfast cereals
spur 2 / 3 tablespoons of Parmesan
2 / 3 tablespoons of bread crumbs, sesame seeds and poppy

Meanwhile prepare our coverage (the crumble) mixing together the Parmesan, breadcrumbs, the semetti (sesame, poppy) and breakfast cereals, crumbled. Mix with your hands.

Take a roasting pan and put a bit 'of ricotta, a layer of zucchini, another layer of ricotta and zucchini yet. We end with a final layer of cream vegetale, su cui verseremo il nostro preparato.

Infornare a 180° per circa una trentina di minuti, mettendo la funzione grill gli ultimi cinque minuti per consentire la panatura della crosticina.