Cook the slices of pumpkin in the oven with olive oil, sugar, and salt.
Cover with aluminum foil for approximately 1 hour while cooking. Prepare a puree.
Grate the zucchini and cook it in a skillet for a few minutes with salt.
Place the pumpkin, zucchini, cheese, and egg in a bowl.
Mix the ingredients.
Fill the mini empanada discs. Create the edges.
Brush with egg.
Cook for 10 minutes in a medium oven.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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