Zucchini pudding, vegetables and ricotta

Prepare your ingredients: cook the carrot (20 min in boiling water) and cut it into squares; cook potato (30 to 40 min in boiling water) and cut it into squares; Cut the zucchini on sheets along thin with a knife or mandolin; Clean the mushrooms and cut them into slices.

Preheat oven to 180 degrees.

In a furnace source add half of the oil and put the zucchini sheets next to each other, for 8 minutes, you do not have to be brown.

In a frying pan add the rest of the oil and cook the mushrooms for 2 minutes. When you finish adding salt, stir and leave in a colander so that you can switch the water.

In a bowl mix the ricott, the beaten eggs manually, parmesan cheese, carrot, bonotate and mushrooms. Decorate with cherry tomatoes.

In a high oven source, put a splash of oil, take the pumpkin sheets and go on the base and sides. Take the fill and add it, bring to an oven for 30 to 40 minutes. Serve warm Boot water Do not worry!

Polinenlacocin. Adapted.