The evening before we leave our house in Italy to go to Belgium for 10 days, the whole fridge will be divided in dinner, our lunch and snacks for the following day.
Soak 150 grams of breadcrumb with 100 grams of sour cream, 100 grams of Greek yoghurt, a leftover of a tofu spread, 4 chopped garlic cloves, a pinch of spicy pepper and 1 teaspoon of cumin seeds. Cover and store in the fridge until the following day.
While preparing lunch for the trip, mix the soaked breadcrumb with 3 eggs, 40 grams of grated parmigiano, a handful of chopped fresh basil, and 800 grams of grated courgettes. Taste, add pepper and salt.
Heat an oven dish. Oil and pour the mixture in the dish. Cover with baking paper and bake 20 mins at 200°.
Remove the baking paper. Spread some courgette flowers and a drizzle of olive oil.
Bake for another 30 mins in the oven at 200°.
Prepare luggage and finish with a delicious Ottolenghi inspired evening meal.