I cooked the zucchini in a pan with a little garlic and olive oil; removed a maximum of water from the tomatoes and left them some minutes with salt, olive oil and oregano.
Then mixed: flour, egg whites, ricotta, parmesan cheese, salt, and added the vegetables at the end.
Baked for around 50min, at 190°C
Cauliflower savoury pie in slice of Parma ham
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