Rice crusted zucchini cake

Preparation:

Preparation: Cook the rice in lightly salted boiling water. Drain and cool it under running water. Add the grated gruyere and the 2 egg whites. Pour the rice into a medium-sized round springform pan (the slices of cake shouldn't be too high) and lined with well-buttered baking paper. With a spoon, spread the grains on the bottom and walls. Put the mold in the oven at 200 degrees for 10 minutes. Julienne the washed and peeled courgettes. Add the ricotta, the cream, the beaten eggs and the chopped marjoram. Salt and pepper. Take the mold out of the oven and pour the ricotta and zucchini mixture into the rice crust. Put it back in the oven at 200 degrees for about 30-40 minutes. Open the mold, gently remove the baking paper and serve the cake piping hot.