Zucchini Pudding

For the béchamel sauce, melt the butter, add the flour and extinguish with the milk. Simmer for a few minutes on low heat.

For the custard, heat the butter and oil, sauté the carrot, parsley and zucchini. Sprinkle with cheese and mix well. Season with salt and pepper.

Fold in the Béchamel sauce and let it cool down. Now fold in the egg yolks and finally the egg whites beaten to egg whites.

Fill the pudding mixture into a greased pudding mold and set in a water bath (approx. 45 min).

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

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