First, spread the puff pastry on a baking sheet lined with baking paper.
Finely slice the zucchini, peel and chop the garlic.
Mix the ricotta with the chopped garlic, salt, pepper, a pinch of nutmeg and the Parmesan and spread on the puff pastry.
Layer the zucchini slices on top of the pastry and bake in a preheated oven (convection oven) at 180 °C for about 25 minutes until golden brown.
Pluck the parsley leaves from the stems, spread on the zucchini cake and serve while still warm.
Preparation Tip:
Finish the zucchini cake with fresh tomatoes or arugula for a fresh aromatic touch.
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