Crispy zucchini and parmesan nests with lemon ricotta cream, roasted cherry tomatoes, and toasted almonds

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Lightly grease a 12-cup muffin tin with some of the olive oil.

2. 2

   Place the grated zucchini in a clean kitchen towel and squeeze it very well to remove as much moisture as possible. Transfer it to a bowl.

3. 3

   Add 50 g (about 1/2 cup) of the grated parmesan, the beaten egg, breadcrumbs, garlic, 15 ml (1 tbsp) olive oil, 2 g (about 1/2 tsp) salt, and black pepper to the zucchini bowl. Mix until evenly combined.

4. 4

   Divide the mixture among 12 muffin cups and press it with your fingers or the back of a spoon to form small nests, covering the bottom and sides.

5. 5

   Bake the nests for 14 minutes at 220 °C / 425 °F, or until golden around the edges and set. Let them rest for 5 minutes, then carefully unmold them.

6. 6

   While the nests bake, place the cherry tomatoes on a small tray. Toss them with the remaining 15 ml (1 tbsp) olive oil, 1 g (1/4 tsp) salt, and the red pepper flakes if using. Roast for 10 minutes at 220 °C / 425 °F, until juicy and lightly caramelized.

7. 7

   Toast the sliced almonds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until golden. Set aside.

8. 8

   In a small bowl, mix the ricotta with the Greek yogurt, lemon zest, 15 ml (1 tbsp) lemon juice, and the remaining 20 g parmesan. Adjust with the remaining 1 g (1/4 tsp) salt if needed.

9. 9

   Fill each zucchini nest with a spoonful of lemon ricotta cream. Top with roasted cherry tomatoes, toasted almonds, and chopped fresh basil.

10. 10

    Serve the nests warm so they keep their crisp texture against the creamy filling and roasted tomatoes.