Ingredients:
- Zucchini 2 pieces
- Carrot 1 piece
- Pumpkin 100 grams
- Vegetable oil 4 tbsp
- Salt to taste
- Flour 100 grams
- Cheese 100 grams
- Tomatoes 2 pieces
- Chicken egg 2 pieces
- Milk 150 ml.
- Nutmeg pinch
- Black ground pepper a pinch
- Parsley bunch
- Mushrooms (boiled) 100 grams
Cooking method:
Step 1. Zucchini grate, salt and leave for a few minutes. Squeeze excess liquid from the zucchini.
Step 2 Grate carrots and pumpkin. Squeeze the juice. Freeze vegetable juice in molds, and then use in cooking soups.
Step 3 Mix zucchini, pumpkin and carrots. Add vegetable oil and half a glass of flour. Mix well and put the mass in a greased form. Spread the vegetable mass along the bottom and form the sides.
Step 4 Put the mold with the vegetable mass in an oven preheated to 190 degrees for 25 minutes. Get the pastries and put grated cheese and boiled mushrooms on top.
Step 5 Beat eggs with milk, add nutmeg, ground pepper and salt. Pour the mixture into a form with vegetables, top with tomatoes, lightly fried on both sides.
Step 6Put greens on top and send back to the oven for 20 minutes. Remove and serve the cake hot.
Bon Appetit!
