Cook the pumpkin without skin and seeds; once cooked, mash into a puree with a fork.
In a bowl, pour all the ingredients starting with the dry ones: flour, yeast, salt, cheese; then add the eggs, pumpkin, and grated zucchini. Mix all the ingredients with a fork until smooth.
Lightly oil and flour the mold, distribute the batter.
Bake in a preheated static oven at 180 degrees for 15-18 minutes, depending on your oven.
Store in an airtight container.
Serve hot or at room temperature, ideal as an appetizer or main course.
Italy
| Energy (kcal) | 122.35 |
| Carbohydrates (g) | 6.88 |
| of which Sugars (g) | 0.36 |
| Fat (g) | 6.06 |
| of which Saturates (g) | 2.35 |
| Protein (g) | 9.96 |
| Fiber (g) | 1.01 |
| Sale (g) | 1.08 |
