How to cook
Chop the onion and braise it. Peel the zucchini and chop them finely. Add them to the onion and stir until softened. With a slotted spoon, take the mixture out onto paper towels. Wait for it to drain and transfer to a bowl. Mash into a puree. Add the Philadelphia, walnuts, egg, black pepper and salt.
Peel the carrots and boil them in salted water. Strain and transfer to a bowl. Mash them to a puree, add the egg and stir.
Clean, wash and finely chop the spinach. Mash the garlic and braise it briefly in oil. Add the chopped spinach. Stir until the spinach softens. Take the mixture out onto paper towels with a slotted spoon to drain. Transfer to a bowl and add the eggs, black pepper, salt, walnuts and stir.
Place the 3 purees in layers in an oiled oven dish or muffin forms. Bake in a preheated 356°F (180 °C) oven in a water bath about 40 min. You can serve them with Bechamel sauce.