Verrines with zucchini purée

Ingredients

Directions

1. 1

   1 Wash, dry, remove the ends of the zucchini and cut them into pieces. Sauté them in an oiled frying pan for about 15 minutes, stirring. Season with salt and pepper. Drain them and press them into a purée.

2. 2

   2 Drain the candied tomatoes and dice them finely. Cut the olives into slices. Wash, dry, thin out and chop the parsley.

3. 3

   3 Mix the cream cheese with the parsley, season with salt and pepper. Garnish verrines (if possible with a piping bag for more precision) with the fromage frais, then with the courgette purée. Finish with the candied tomatoes and decorate with olive slices.