Squash pudding

100 g flour
what kind of flour should I choose? we'll show

10 g butter

3 eggs

1 kg zucchini

salt

Zucchini peel, RUB on a large grater, add salt, then put in a colander and leave for an hour, squeeze up to a maximum of dryness.

Egg yolks separated from whites, whites salt and beat until a stable foam.

Combine zucchini, egg yolks and flour, stir, not to leave lumps, carefully add protein, stir gently.

Form for baking pudding oil, put into it a lot.

Preparing Butternut squash pudding at a temperature of 160 degrees in preheated oven for about 40-50 minutes until Golden hue, served with sour cream.