1 Blanch the vegetables, Wash the zucchini, carrot peels and check. Brings plenty of water to a boil in a pot,
room, hot carrots for 6-7 minutes, drain and let cool. Dip the zucchini in boiling water, cook for 4-5 minutes and cool in a bowl of water and ice. Reduce the carrots into pieces of 1-2 cm. Check the zucchini, cut in half length-wise, remove seeds with a teaspoon and cut into pieces of 1-2 cm. Reduce the onion into small cubes. Combine all prepared vegetables in a bowl.

2 Cook the ricotta. Arrange the cheese in a bowl. Add the Parmesan cheese, chop the leaves of marjoram salt and pepper. Stir with a fork, so as to obtain a smooth cream. Whip the egg whites with a pinch of salt, using the electric mixer. Mix the egg whites into the ricotta mixture with gentle movements from below
upwards. Distribute the mixture into aluminum molds and bake in preheated oven at 180 ° C for 20-25 minutes.

3 Complete and serve. Remove the ricotta from the oven, let them cool down and transforms into serving dishes. Heat a frying pan and, without adding fat, brown the slices of ham fatted well for a while. Arrange 1 slice of ham on each of ricotta cheese, seasoned vegetables, prepared and served, as desired, with fat-free bread.

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