The recipe for a fragrant and very healthy vegetable souffle

Essential food:

600 g zucchini;

2 medium sized bulbs;

400 ml of cow's milk;

5 egg whites;

4 egg yolks;

2 tbsp. l wheat flour;

2 tbsp. l olive oil;

1-2 cloves of garlic;

50 g butter;

to taste salt and white pepper (ground);

50-60 grams of hard cheese.

Cooking garlic and onion peel, cut into small cubes. Wash squash, remove the skin, chop. Pour olive oil into the pan, heat it up a little. Put the vegetables, pour water (a few spoons), salt. Stir the food, cover, simmer on low heat until the zucchini is soft. When the vegetables have cooled down a little, transform them into a puree mass using a blender. Beat whites with a mixer (keep in mind that cold squirrels are whipped easier and faster). Spread the yolks with a fork. Hard cheese rub. Put the butter in a saucepan with a thick bottom and melt the product over a low heat. Pour the flour, stir and hold on the fire for another 2-3 minutes. Pour in cow's milk, add salt and pepper, boil for a couple of minutes. Do not forget to constantly stir the contents of the pan. Mass slightly cool and combine with vegetable puree, cheese, yolks and proteins. Stir all the food until you get a smooth mix. Pour it into the molds and bake for about 15 minutes at a temperature of 180-190 ° C. The dish turns out to be airy, tasty and nutritious. Both adults and children eat it with pleasure. So be prepared for family members to ask for supplements.