ZUCCHINI AND CARROT SOUFFLÉ

Variations: 🔸You can use oat flakes instead of. instead of flour. 🔸You can make it with any vegetables you want: pumpkin, spinach... 🔸You can change the garlic clove for garlic powder. You can use grated cheese and cream cheese of your choice, to your liking!

Wash the vegetables, and chop them finely, if you do it with carrots, grate them.

Put the vegetables to poach with a little bit of oil and salt.

In a bowl, place the eggs, flour, oil, cream cheese, egg and chopped garlic. Process a little to make a dough with the mixer, add the vegetables and beat a little more, but not too much, leave pieces of vegetables to be found later in the soufflé.

Correct the salt if necessary, you can add pepper (pepper is optional).

Add the grated cheese to the mixture and stir with a spoon or fork, reserving some of the cheese to put on top.

Fill the soufflé molds to the mark (remember that they puff up, if you fill them too much they will overflow).

Sprinkle the cheese that you have set aside on top to gratinate.

Bake at 160 ºC - 40 minutes (preheated oven) (important, do not open the oven during cooking so that the soufflé does not fall apart).