4 vol au vent large, 3 courgettes, 50 grams of pancetta, 50 grams of gouda or edamer, 100 grams of spreadable cheese, 2 tablespoons of grated Parmesan, extra virgin olive oil, salt and pepper to taste, salt and pepper to taste
Slice the pancetta into very finely chopped cubes. Put a tablespoon of oil in the pan and add the bacon when it is not hot yet. Brown it until it is very crunchy. Meanwhile, slice the zucchini into slices. Remove the bacon from the pan leaving its cooking bottom in the pan. Add a clove of garlic in a pan and the zucchini in the pan, making them go for 5-10 minutes. After this time, remove the garlic and salt lightly. Transfer the courgettes into a container, add the grated Parmesan and the spreadable cheese and blend with an immersion blender until a creamy mixture is obtained. Cut the cheese into small cubes and add it to the cream. Also add the pancetta, leaving a little aside for decoration. Stuff the vol au vent with the zucchini cream and decorate with the bacon set aside.