This dish is rich, creamy snd delicious. It can be served for lunch or dinner with salad, meat or even pasta on the side.

Preparation time: 15 min.

Cooking time: 40 min.

Makes: 5 servings.


50 ml. Olive oil

200 g. Diced zucchini

200 ml. Coconut cream

200 g. Ricotta ot Cottage cheese

4 Eggs

1/3 Bunch of dill

Salt and pepper to taste

Some butter for greasing the trays


  1. Preheat the oven to 160 C. Heat the oil in a cooking pot and sauté the zucchini inside. Season with dash of pepper and salt to taste.
  2. When the zucchini are weak enough add the coconut cream and stir.
  3. Wait until the mixture thickens, pull from heat and add rikotata. Blend this mixture until smooth.
  4. Add the eggs one by one and after each blend the mixture.Add finely chopped dill and stir again.
  5. Brush each cookie cutter well and pour in the mixture.
  6. Bake on a preheated oven at 160 ° C in a water bath. Serve leaving slightly each cutter to cool, turn into a dish .

Each serving contains 150 calories.