Zucchini mousse with seared ham and garlic dressing

From the kitchen: This recipe relies on a contrast of textures—airy zucchini puree paired with seared ham and a pungent dressing. The combination of garlic and white wine vinegar adds depth to the light vegetable base. Ingredients Zucchini Ham Chicken egg Parsley Butter White wine vinegar Garlic Olive oil Black pepper, ground Salt Preparation Step 1. Wash the zucchini and peel if desired. Slice into rounds and steam for 10 minutes. Blend the hot vegetables into a smooth puree. Step 2. Mix in a beaten egg and season with salt and pepper to taste. The egg acts as a binder to help the mousse maintain its shape during baking. Step 3. Preheat the oven to 150°C (302°F). Grease four individual ramekins with butter and fill them with the zucchini mixture. Place the ramekins in a baking pan filled with hot water; this water bath ensures the mousse bakes evenly and remains soft.