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Vegetable and cheese cake, a dinner of 10!

Vegetable and cheese cake, a dinner of 10!

It is common for the little ones in the house to find it difficult to accept the flavors of vegetables, a good pasta dish always wins the battle. And although carbohydrates are ideal for all the energy they spend they should also get used to eating vegetables. The values ​​regarding vitamins and minerals they provide are also essential for their development.

So if you have trouble eating vegetables on a day-to-day basis, today we propose you this delicious vegetable pie with carrots and zucchini, although you are sure to try other vegetables. Take note:

INGREDIENTS (4 people):- 300 g ricotta cheese
- 50 g grated Parmesan
- 50 g of fresh mozzarella
- 2 zucchini
- 4 carrots
- Nutmeg
- Ginger
- 2 eggs
- Frozen puff pastry

Difficulty: Easy. Weather: 40 min

Preheat the oven to 180º C. Cut zucchini and carrots into thin strips throughout. Put a casserole on the fire with the vegetables covered with water. Salt and add a piece of ginger. Cook 5 minutes or until vegetables can be rolled without difficulty; remove.

Vegetable pie: Step 1.

Put in a bowl 2 beaten eggs, 300 g of ricotta cheese, 50 g of grated parmesan and 50 g of fresh mozzarella. Add a pinch of nutmeg and beat with a fork until you get a very homogeneous mixture.

Vegetable pie: Step 2.

Line a cake pan with a sheet of puff pastry. Bake 5 minutes. Take out of the oven. Pour the egg and cheese mixture over the puff pastry. Put the rolled vegetables on the cheese layer. Bake another 15 minutes, until set.

Vegetable pie: Step 3.

To enjoy!

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