🍽️ Crispy Zucchini Cream Cheese Cups

Name: Crispy Zucchini Cream Cheese Cups
Total time: 30 min
Yield: 4 servings
Ingredients: 2 large Zucchini (green and yellow); 3 tbsp Olive oil (for frying and for the molds); Salt; Pepper (from the mill); 250 g Mushrooms; 1 Garlic clove; 400 g Goat cream cheese; 1 tbsp fresh chopped Thyme; 2 Eggs; 80 g grated Pecorino; 1 Tomato; 1 tbsp Ajvar; 1 tbsp fresh cut Basil; Basil (for garnishing)

397 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

2 large Zucchini (green and yellow)
3 tbsp Olive oil (for frying and for the molds)
Salt
Pepper (from the mill)
250 g Mushrooms
1 Garlic clove
400 g Goat cream cheese
1 tbsp fresh chopped Thyme
2 Eggs
80 g grated Pecorino
1 Tomato
1 tbsp Ajvar
1 tbsp fresh cut Basil
Basil (for garnishing)

Instructions

1. Wash the zucchini thoroughly and slice it into very thin, long strips. Use a slicer or a vegetable peeler for best results.
2. Dice the trimmed ends of the zucchini into fine cubes and set them aside.
3. Grill the zucchini slices in batches in an oiled grill pan for 1 to 2 minutes each.
4. Season the grilled slices with salt and pepper.
5. Place the slices on a baking sheet and let them cool completely.
6. Brush four small molds (timbales) with a capacity of about 350 milliliters with oil.
7. Line the molds with the cooled zucchini slices, overlapping them.
8. Press the slices into the center and along the edges so the molds are completely lined.
9. Ensure the edges of the zucchini slices slightly overhang the rim of the molds.
10. Preheat the oven to 180 degrees Celsius with fan setting.
11. Clean the mushrooms and dice them.
12. Peel the garlic and chop it finely.
13. Sauté the mushroom cubes, the chopped garlic, and the previously prepared zucchini cubes in hot oil in a pan for 2 to 3 minutes.
14. Remove the pan from the heat and let the mixture cool down.
15. Mix the cooled vegetable mixture with cream cheese, thyme, and eggs.
16. Season the filling with salt and pepper.
17. Fill the mixture into the prepared zucchini-lined molds.
18. Fold the overhanging zucchini edges over the filling.
19. Sprinkle the cups with grated Pecorino cheese.
20. Bake the cups in the preheated oven for about 25 minutes until golden brown.
21. While baking, blanch the tomato with boiling water.
22. Shock the tomato immediately in cold water and peel it.
23. Quarter the tomato, remove the core, and dice it finely.
24. Mix the diced tomatoes with ajvar and fresh basil.
25. Carefully release the baked tarts from the molds.
26. Place the cups on plates.
27. Garnish with the tomato-basil mixture and, if desired, with fried basil leaves.
28. Serve the cups immediately.

Nutrition per serving

kcal: 397
Protein: 23 g · Fett/Fat: 30 g · Carbs: 9 g