3 rapids 
Three quick recipes because if I put together who knows when to publish, if it is necessary to do so.
start.
SOUP WITH HERBS AND ZUCCHINI.
Ingredients for two people because it was only for a select few: My husband and I!!
A potato, zucchini, chard some grass, a shallot, a fillet of anchovy oil, broth, olive oil, croutons to taste.
In the pot put the oil with the shallots and anchovy and let cook on low heat for one minute. Add the potato and zucchini cut into small cubes and chopped herbs. Cover with the broth and cook about 20 '. Ready!
It may be accompanied with toasted bread or grain waffles. BAKED ZUCCHINI
:
This is a recipe of my childhood and I learned to make from my grandmother. Unfortunately, in a house where the zucchini are not welcome there is little satisfaction to them, but the flavor is always good memories.
Ingredients: 5 medium zucchini lightly boiled in salted water, 550 grams of white sauce (made with 1 / 2 liter of milk, 50 gr rice flour, some butter, salt and nutmeg), Parmigiano cheese.
Cut zucchini in half, remove the meat and toss in pan with some butter, add the white sauce and a bit 'of Parmesan cheese.
Distribute the zucchini in a buttered pan or covered with parchment paper, fill with the mixture, sprinkle with more Parmesan and bake until hot will have made a slight crust.
Frollo
BISCUITS These biscuits I made them on Sunday afternoon with my kids. I tried to mix sweet and felix were also appreciated by the grandparents with whom we have shared a snack.
Ingredients: 250 grams of cake mix felix, 120 gr sugar, a pinch of salt, 1 whole egg and egg yolk, 60 g butter, a pinch of yeast, a little milk.
We made the pastry, then the molds with small confectioners have done cookies of various forms. Some of them have turned into small cakes with blueberry jam and Nutella.
Fennel gratin to keep company with a "meatloaf" : two poached fennel in salted water. Let cool, slice or tear them apart as you wish, lay them in a lightly greased baking dish , sprinkle with bread crumbs, salt, Parmesan cheese, a little oregano and extra virgin olive oil. Bake in preheated oven until they did a light crust. Serve hot! 
