Directions:
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.
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.
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.
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.
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.
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.
Why You’ll Love This Recipe:
It’s easy to make and full of savory flavors.
The combination of zucchini and cheese is deliciously satisfying.
Perfect for any meal and adaptable to various occasions.
Nutritious and packed with vegetables.
Conclusion: This zucchini and Parmesan savory cake is a versatile and flavorful dish that will quickly become a staple in your kitchen. Its combination of fresh vegetables, creamy cheese, and a touch of sweetness makes it a delightful option for breakfast, brunch, or dinner. Enjoy this easy-to-make, deliciously savory cake with your family and friends. Bon appétit!
Frequently Asked Questions
Can I use a different type of cheese? Yes, feel free to use your favorite cheese or a blend of cheeses for different flavors.
Can I make this cake ahead of time? Yes, you can prepare the cake ahead and store it in the refrigerator. Reheat before serving.
What can I use instead of courgettes? You can substitute courgettes with yellow squash or a mix of other vegetables.
How do I store leftovers? Store in an airtight container in the refrigerator for up to 3 days.
Can I freeze the cake? Yes, the cake can be frozen for up to 2 months. Thaw and reheat before serving.
Is this recipe gluten-free? Use gluten-free flour to make this recipe gluten-free.
Can I add other vegetables to the batter? Yes, you can add vegetables like bell peppers, spinach, or mushrooms.
How do I ensure the cake stays moist? Ensure the vegetables are not overcooked and add enough oil and milk to the batter.
What can I serve with this cake? It pairs well with salads, soups, or as a standalone snack.
How can I make this recipe dairy-free? Use dairy-free cheese and milk alternatives to adapt this recipe for a dairy-free diet.
