Courgette and Fontina DOP Alpeggio cheese flans

Wash and clean the courgettes, cut them into rounds.
Heat the oil in a frying pan and add the courgettes, cook for 10 minutes on a low heat with the lid on, season with salt and pepper
Turn off the heat and allow to cool.
Transfer the courgettes to a blender, add the eggs, cream and fontina cheese and basil or use the immersion blender.
Blend everything until smooth.
Oil and sprinkle breadcrumbs on baking tins and pour the prepared mixture into them.
Bake in a bain-marie in a static oven at 170° for 50 to 60 minutes.
Allow to cool before serving and unmould from the ramekins.

Difficulty: Difficulty: media

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