Power: 800W
Program: Baking (25 minutes)
Grate the zucchini on a coarse grater, squeeze out the excess liquid.
Crumble the cheese or rub it too.
In the absence of cheese, you can take cottage cheese, Adyghe cheese, while adding salt.
Lightly beat the eggs with a whisk.
Finely chop the garlic and chop the herbs. I took parsley, celery (leafy) and basil.
Mix the beaten eggs, zucchini, cheese, herbs and garlic.
Lubricate the bowl of the slow cooker with butter.
Distribute the egg-squash mass, smooth it out.
Set the Baking mode for 25 minutes, close the lid.
After the beep, let the pudding cool and leave for 10 minutes, transfer to a baking bowl.
Pudding is delicious both warm and cold. It can be used as a side dish or an independent dish.
