You will need
    • 0,5 glass of milk;
    • zucchini;
    • 100 g of cream cheese;
    • garlic;
    • 4 champignon;
    • salt;
    • 1 egg;
    • pepper;
    • nutmeg.
Take the zucchini and wash it well. If the squash is ripe enough to cut with a knife peel. This pub it is already rough and tough. If it is not removed, it will negatively affect the quality of the finished dish. If the young zucchini, peel, cut is not necessary, it's tender and soft and the taste of the pudding won't hurt.
Zucchini cut into rings of a width of 0.5 – 1 cm Too small or large pieces will look great in the dish not very good.
Wash the mushrooms. This must be done carefully, especially on the inner side of the cap. Because the mushrooms can remain sand and mud. Rinse everything in running water. Take a knife and cut the mushrooms into small pieces.
Divide the sliced zucchini into two parts. One part put in the form, add salt. Put the mushrooms, season with salt again. The mushrooms place the remaining zucchini and add salt. The amount of salt is determined by the taste.
Take a small bowl and beat in the egg. Pour milk. Whip all with a whisk (for this purpose suitable plug). In the beaten mixture, add spices to taste and mix well.
Carefully and evenly pour the milk mixture in the casserole. Cheese cut into thin slices. Place it over the entire surface of casserole.
Place the form in autogrill on the middle bars. Set the low speed at 205 degrees for 35 minutes. After this time, increase the speed (set it to medium). And increase the temperature to 235 degrees. Leave to bake for another 20 minutes.