Time: 2 ore
Difficulty: media

Creativity and taste are essential in the kitchen and here, in the salty tiramisu, I offer you an idea to use bread and zucchini in a creative way.
Features:
Zucchini are practically fat-free, which makes them particularly suitable for low-calorie diets. They are low in sodium, refreshing and easily digestible.
Zucchini are also recognized relaxing and calming properties. They are also indicated if you suffer from irritable bowel syndrome.
Historical background:
The wild zucchini, from which originated the cultivated varieties we know today, are traced back to the ancient indigenous peoples of the Americas: Aztecs, Mayans and Incas. After the discovery of the Americas by Europeans in the 15th century, they were introduced to Europe
Notes:
There are many varieties of zucchini, each with its own distinctive characteristics.

Ingredients for about 1.2 kg of bread in the box:
500 g Special Bread and Pizza Molino by Giovanna
25 g fresh yeast
20 g acacia honey
390 g water
80 g sunflower seed oil
10 g salt up
Gluten-free rice and corn flour for dusting
Ingredients for 8 people:
500 g sliced bread (recipe above)
200 g mascarpone
100 g philadelphia permitted
100 g robiola
4 yolks
120 g grated parmesan
2 dl fresh cream
1 dl milk
15 g of gelatine in sheets permitted
600 g zucchini
2 shallots
10 g carob seed flour allowed
20 g of capers in salt
3 leaves of basil
extra virgin olive oil
salt to
ground black pepper

Method for making bread in a loaf:
Place the mixture in a bowl or in a mixer with leaf hook and give a first stir for a few minutes at low speed.
Dissolve the yeast in a second bowl with water and honey and add it to the flour, mix everything carefully, very slowly. Finish with the addition of salt and oil, work until you get a soft and even compound.
Place on the floured plank and make a smooth, compact block.
Fermentation and Cooking Process:
Transfer to a tin of plumcake lined with baking paper or well oiled with butter and let it rise for 1 hour and 30 minutes at room temperature taking care to cover with film so as not to dry the surface.
After the rising time, brush the surface with an emulsion in equal doses of water and extra virgin oil. Preheat the hot oven to 200 °C and bake at 180 °C for about 50 minutes, then remove from the oven and leave to stand for 30 minutes before cutting into slices.
Procedure for the preparation of the recipe
Soak the gelatine sheets in a bowl with cold water for 10 minutes; meanwhile, arrange the yolks in a bowl with the parmesan and work with electric whisks until the cheese is well combined.
Pour the cream into a pan with the milk and heat over the heat at about 85 °C; remove from heat and pour into the egg bowl, stirring with a hand whisk. Add also the drained and well squeezed gelatin and mix until it melts. Let cool at room temperature, then add the mascarpone, the Philadelphia and the robiola and mix everything, adjusting to the end of salt and pepper; Let stand in the refrigerator for 1 hour and 30 minutes.
Peel the shallots and finely chop them; cut out the zucchini, wash and slice into slices. Rinse the capers under running water, then place them in a non-stick pan with the shallots and zucchini, add 2 tablespoons of oil and cook over low heat for about 6 minutes, then add 1 dl of water and cook on high heat until it evaporates completely; Adjust to the end of salt and pepper and remove from heat. Pass the preparation to the mixer and drain in a colander, then squeeze well, using a kitchen towel, to minimize moisture.
Cover the base of a plumcake pan with the slices of bread, cutting out the bread if necessary, then cover with some cream cheese and transfer to the freezer for 5 minutes. Take the mold, create a layer of purée zucchini and let it rest in the freezer for 5 minutes; then cover with a second layer of bread and continue as before until you get 3 layers complete, taking away 100 g of cream cheese.
After the last rest, unroll the tiramisu in the serving dish, distribute the remaining cream of cheese on the sides using a sac à poche and sprinkle with carob seed flour. Serve.