Zucchini and mushroom pie

Preparation

1. We preheat the oven to 180º with heat up and down.

2. Line a circular mold with baking paper and grease with a little oil or butter. We booked.

3. We cut the peeled and cleaned potatoes into quarters. And every quarter by half. We put the pieces in the glass.

4. Add the washed, dry zucchini, without the tips and cut into 4 or 5 pieces. We grind for 3 seconds, speed 5. We remove to a drainer and we squeeze well so that they release the more water the better.

5. We slice the clean mushrooms and sauté them with the oil, programming 8 minutes, 100º, spoon speed, left turn. We withdraw and reserve.

6. If we don't have grated Parmesan cheese, we can do it now. Without washing the glass we put the cheese and grate during 10 seconds, speed 8. We reserve 1 soup spoon and leave the rest in the glass.

7. We add the eggs and the spread cheese. We season and we program 30 seconds, speed 3.

8. We add all the potato and zucchini that we had draining. Add 2/3 of the mushrooms, leaving the rest to decorate. We salt and pepper and mix everything during 10 seconds, speed 2, left turn. If necessary, we finish mixing with the spatula.

9. We pour the dough into the mold that we had reserved and we take it to the oven. We let it cook at the same temperature for 20 or 25 minutes. Or until the stick comes out clean when punctured and indicates that the center is already set.

10. We remove and let it temper. Then we separate the sides with the spatula or a utensil that has a thin edge. Unmold and remove the baking paper. We put the mushrooms that we had reserved in the center and around the mushrooms we sprinkle the rest of the grated Parmesan.

11. It can be served both warm and cold.