Zucchini and Parmesan Savory Cake

Zucchini and Parmesan Savory Cake

Ingredients:

• • 2 courgettes (zucchini), grated
  • Salt, to taste
  • Black pepper, to taste

• • Extra virgin olive oil, as needed
  • 4 eggs
  • 1 tablespoon sugar

• • 100 ml milk (about 1/2 cup)
  • 60 ml extra virgin olive oil (about 1/4 cup)
  • 120 g flour (about 1 cup)

• • 11 g baking powder (about 1 tablespoon)
  • 1 medium potato, grated
  • 1 small onion, chopped

• • 30 g Parmesan cheese, grated (about 1/4 cup)
  • 50 g spreadable fresh cheese (about 1/4 cup)
  • 50 g Parmesan cheese, grated (about 1/2 cup)

Directions:

1. 1. Prepare the Vegetables:
      • • Grate the courgettes and medium potato.
        • Chop the small onion.

       

      • Heat a pan with a little extra virgin olive oil.
      • Add the grated courgettes, season with salt and black pepper, and simmer for 2 minutes.

1. 1. Prepare the Batter:
      • • In a large bowl, beat 4 eggs with a tablespoon of sugar until well combined.
        • Add 100 ml of milk and 60 ml of extra virgin olive oil, and mix well.
        • Gradually add 120 g of flour and 11 g of baking powder, stirring to combine.

       
   2. Combine Ingredients:
      • • Fold the grated potato, chopped onion, cooked courgettes, and 30 g of grated Parmesan cheese into the batter.
        • Mix until all ingredients are well incorporated.

       

   3. Prepare for Baking:
      • • Preheat the oven to 180°C (350°F).
        • Grease a baking dish with extra virgin olive oil.

       

      • • Pour the batter into the prepared dish.
        • Spread 50 g of spreadable fresh cheese evenly over the top.
        • Sprinkle with 50 g of grated Parmesan cheese.

       
   4. Bake:
      • Bake in the preheated oven for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.

1. 1. Cool and Serve:
      • Allow the cake to cool slightly before cutting.
      • Serve warm or at room temperature.

Serving Suggestions:

• • Serve with a side salad for a complete meal.
  • Pair with a bowl of soup for a comforting dinner.

• Enjoy with a dollop of sour cream or a sprinkle of fresh herbs.

Cooking Tips:

• • Ensure vegetables are well-drained to avoid excess moisture in the cake.

• Use freshly grated Parmesan for the best flavor.
• Let the cake cool slightly before slicing to help it set properly.

Nutritional Benefits:

• • Rich in protein from the eggs and cheese.
  • High in vitamins and minerals from the vegetables.
  • Contains healthy fats from olive oil.

• Provides fiber from the zucchini and potato.

Dietary Information:

• • Suitable for vegetarians.

• Can be made gluten-free by substituting the flour with a gluten-free alternative.
• Contains dairy and eggs.

Nutritional Facts (per serving):

• • Calories: 280
  • Protein: 10g
  • Fat: 18g

• Carbohydrates: 20g
• Fiber: 3g

Storage:

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven or microwave before serving.
• Can be frozen for up to 2 months; thaw and reheat before serving.