Ricotta and courgette moulds

To garnish
1 red pepper
8 asparagus spears
Tomato sauce
Pieces of onion focaccia
Extra virgin olive oil
Tomato powder
I thinly sliced the courgettes with a mandoline, then grilled them.

I put the ricotta in a bowl and worked it with a whisk until smooth.

I added the eggs and mixed well.

I added the Parmigiano, salt, pepper and chopped parsley.

I oiled 4 crème caramel moulds.

I lined them with the courgettes, which I had grilled, oiled and lightly salted, covering the entire surface and base without gaps.

If any courgette remains, dice it and add it to the ricotta mixture.

I filled the moulds with the mixture using a small ladle.

I baked in a preheated oven at 180°C for about 25 minutes. Test the centre with the tip of a knife: if it comes out coated, bake a little longer. They will rise a lot, then deflate slightly when taken from the oven.
Meanwhile, I prepared the garnish by grilling a pepper.

I cut it into small cubes and dressed it with oil, pepper, salt and balsamic vinegar.

I microwaved the asparagus for 5 minutes with a splash of water, covered with cling film.

I put them on the grill for a few minutes.

I plated up by turning out the mould, adding tomato sauce and arranging the vegetables, which you can vary.
I warmed pieces of onion focaccia and finished with a drizzle of oil and a sprinkling of tomato powder.
A simple, light dish suitable for vegetarians and others too.
I will soon give you the onion focaccia recipe, which is fantastic.