Zucchini and Parmesan Savory Cake

Zucchini and Parmesan Savory Cake

Table of Contents

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

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