Zucchini millefeuille with pumpkin bechamel sauce

First, steam the pumpkin. I have done it in the lekue 4' in the microwave. In the meantime, poach half an onion with garlic powder, salt and pepper with a dash of EVOO in a frying pan.

Add the cooked pumpkin to the pan and mash it with the spatula. Once everything is integrated, add a tub of skimmed whipped cream cheese and mix.

Grind everything. It is a mixture like a puree.

For the béchamel sauce, which is OPTIONAL to make: in a saucepan pour a dash of EVOO and cook the flour, gradually adding milk (better at room temperature) until the desired texture and density is achieved. Without béchamel it is also a good texture.

Once the dough is ready, cut the zucchini into thin strips with a mandolin.

Put a little EVOO in an ovenproof dish and place the zucchini slices in layers. Between the slices we put the dough that covers all the zucchini and so on until we finish with both things.

With the oven preheated, put the lasagna in the oven for 20 ' at 200 °. Only the zucchini has to be done because the rest is already done. If the zucchini is done a little (boiled 2 ' or microwaved 2 ' in the oven will have to be less time). When you see that the zucchini is done, add a little grated cheese, turn off the oven and leave it 2' to melt the cheese.

These quantities are enough for 2 people who will not go hungry! Serve and ENJOY!

✔️He put optional bechamel, because my main idea was to make croquettes with this dough without bechamel, but as it was not compact enough, I made some bechamel. Still it did not come out the desired texture so plan B.