Squash souffle

1 kg zucchini

2 eggs

1 glass wheat flour
some flour to choose? we'll show

1 h. l. yeast

ground black pepper

salt

Cut the zucchini cubes simmered them until done in salted water, drain. Chop zucchini in a blender.

Connect squash puree with yeast, flour and eggs, pepper and salt and whisk.

Share puree shape filling them into 2/3, and withstand several minutes to raise the mass.

Souffle bake at 180 degrees for 20-30 minutes.

Serve hot as a suitable cream sauce with chopped greens.