Zucchini Cake

• 1 ¾ pounds zucchini, roughly chopped
• 1 egg
• 3 tbsp. cottage cheese or ricotta cheese
• Salt and pepper
• 1 yellow bell pepper, finely diced

Boil the zucchini for approximately 4 minutes. In a food processor, blend them with the egg, cottage or ricotta cheese, and salt & pepper. Stir in the diced bell pepper. Divide the mixture among 4 individual dishes and place in a roasting tin, half-filled with hot water. Bake in a preheated oven at 325F for 25 minutes. Serve hot with tomato coulis.