If you’re looking for a savory dish that is both satisfying and packed with nutrients, this vegetable savory cake is an ideal option. Made with a combination of grated courgettes (zucchini), potatoes, onions, and Parmesan cheese, this cake is not only flavorful but also incredibly versatile. It’s perfect as a snack, a side dish, or even as a light meal. The rich texture and golden crust, combined with a tender interior, create a mouthwatering experience. Plus, it’s simple to make and uses ingredients you likely already have in your pantry, making it an easy choice for busy weeknights or a weekend brunch.
This recipe combines the best of both worlds—light, fresh vegetables paired with a simple batter and enhanced by the savory richness of Parmesan and fresh cheese. With a few basic steps, you’ll have a delicious dish that appeals to all palates. Serve it warm or at room temperature, and it’s perfect for gatherings, meal prep, or a quick bite whenever you’re craving something savory.
Preparation Time
- Prep Time: 15 minutes
- Cooking Time: 40-45 minutes
- Total Time: 1 hour
- Servings: 6-8 slices
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
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Prepare the Vegetables:
Grate the courgettes (zucchini) and the medium potato. Chop the small onion. Heat a pan with a little extra virgin olive oil over medium heat. Add the grated courgettes, season with salt and black pepper, and sauté for about 2 minutes, until they soften slightly. This step helps draw out moisture from the zucchini, making the cake less watery. -
Prepare the Batter:
In a large bowl, beat the 4 eggs with 1 tablespoon of sugar until the mixture is well combined and slightly frothy. Add the 100 ml of milk and 60 ml of extra virgin olive oil, and mix well to combine. Gradually add the 120 g of flour and 11 g of baking powder. Stir everything until you have a smooth batter. The batter should be a bit thick, which helps the cake hold its shape when baking. -
Combine Ingredients:
Now it’s time to add the vegetables to the batter. Fold the grated potato, chopped onion, cooked courgettes, and 30 g of grated Parmesan cheese into the batter. Mix everything until the vegetables are evenly distributed throughout the batter. The texture should still be a bit thick but evenly mixed with the veggies, creating a hearty filling. -
Prepare for Baking:
Preheat your oven to 180°C (350°F). Grease a baking dish or a round cake tin with extra virgin olive oil to prevent the cake from sticking. Pour the batter into the prepared dish, spreading it evenly. Then, spread 50 g of spreadable fresh cheese over the top of the batter. Sprinkle the remaining 50 g of grated Parmesan cheese over the surface for a rich, cheesy finish. -
Bake:
Place the dish in the preheated oven and bake for 40-45 minutes. The cake will turn a golden brown and develop a slightly crispy top. To check for doneness, insert a toothpick into the center. If it comes out clean, the cake is ready. If not, bake for an additional 5 minutes and test again. -
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool slightly before cutting. It’s important to let it rest for about 10 minutes to set. Slice it into portions and serve warm or at room temperature. The cake is perfect for lunch, dinner, or as a hearty snack.
Nutritional Facts (per slice)
- Calories: 190 kcal
- Protein: 6g
- Carbohydrates: 18g
- Fiber: 3g
- Fat: 12g
- Saturated Fat: 3g
- Sodium: 200mg
- Sugar: 3g
The Origins and Popularity of Vegetable Savory Cake
Vegetable savory cakes are a dish that blends the simplicity of fresh, seasonal vegetables with a light, flavorful batter. While it’s difficult to pinpoint the exact origin of the vegetable savory cake, many versions can be traced to European cuisines, particularly in Mediterranean countries where vegetables are a central part of the diet. In Italy, for example, savory cakes like frittatas have long been a staple, incorporating whatever fresh vegetables are in season. These types of cakes often serve as an affordable and nutritious way to use up leftover vegetables, and their versatility has led to various regional adaptations. The concept of combining vegetables with eggs and flour has continued to gain popularity, especially as more people look to incorporate plant-based meals into their diets.
In recent years, vegetable savory cakes have become a beloved option in homes and restaurants alike due to their healthy profile and ease of preparation. They’ve become an essential part of brunch menus, potlucks, and family gatherings. The cake’s flexibility allows it to accommodate a variety of vegetables, cheeses, and seasonings, making it suitable for vegetarians, vegans (with substitutions), and gluten-free eaters. The dish’s rise in popularity is also a reflection of the growing trend toward eating wholesome, home-cooked meals that are both simple and delicious.
Why You’ll Love This Recipe
This vegetable savory cake is easy to prepare and offers a hearty and satisfying bite. The combination of grated courgettes, potatoes, and Parmesan creates a flavorful, moist texture that makes each slice rich and savory. Plus, the spreadable fresh cheese and extra Parmesan on top add a delicious creamy finish that enhances the overall taste. Whether you’re a fan of savory baked goods or just looking for a wholesome vegetable-packed dish, this recipe will surely win you over. It’s perfect for meal prepping, and you can enjoy it for days—either warm or cold. Its versatility means it can be served in many ways, making it an ideal dish for various occasions.
Health Benefits of Vegetable Savory Cake
This vegetable savory cake is loaded with nutritious ingredients that offer several health benefits. Zucchini is an excellent source of vitamins A and C, potassium, and antioxidants that support eye health, boost immunity, and reduce inflammation. Potatoes, while often considered a simple food, are a great source of complex carbohydrates, providing sustained energy, along with vitamin C, potassium, and fiber. Onions, which provide a flavorful base for the cake, are packed with vitamins, antioxidants, and compounds that can help with digestion, heart health, and inflammation.
The addition of Parmesan cheese adds a dose of protein and calcium, which support strong bones, while the spreadable fresh cheese provides healthy fats that help in nutrient absorption. The olive oil used for sautéing the courgettes and as a base for the batter is rich in heart-healthy monounsaturated fats, which help reduce bad cholesterol levels. This cake is also rich in fiber, which helps regulate digestion and promotes a feeling of fullness, making it an excellent option for weight management.
Serving Suggestions
This savory vegetable cake is a versatile dish that pairs well with many sides and accompaniments. It can be served as a main course, alongside a fresh salad of mixed greens, tomatoes, and cucumbers. For a more substantial meal, try pairing it with grilled chicken, fish, or roasted vegetables. It can also be served with a dollop of yogurt or sour cream for added creaminess. For a more Italian-inspired meal, serve it with a side of pesto or balsamic glaze. Whether as a snack, light lunch, or side dish, this cake will complement any meal effortlessly.
Tips
- Make sure to squeeze out excess moisture from the grated zucchini to prevent the cake from becoming too soggy.
- If you prefer a crispier crust, consider broiling the cake for 1-2 minutes at the end of the baking time.
- To make this dish gluten-free, substitute the flour with a gluten-free blend, and ensure the baking powder is certified gluten-free.
- You can add herbs like thyme, basil, or oregano to the batter for added flavor and fragrance.
- For a lighter option, try baking it in a muffin tin for individual servings, reducing the baking time to around 20-25 minutes.
Variations to Try
- Vegan Version: Replace eggs with a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water) and use a non-dairy milk like almond milk. Use a plant-based cheese for the topping.
- Herbed Version: Add fresh herbs like thyme, rosemary, or oregano for a Mediterranean flavor.
- Cheese-Lovers Version: Double the amount of Parmesan cheese and add some mozzarella for an even cheesier result.
- Spicy Version: Add a small diced chili or some chili flakes for a spicy kick.
Conclusion
This vegetable savory cake is a delicious, easy-to-make dish that combines fresh, healthy vegetables with a rich and flavorful batter. It’s perfect for anyone looking for a simple way to enjoy more plant-based meals or for those who need a versatile dish to serve for brunch or dinner. Whether you prefer it warm or at room temperature, this cake will satisfy your cravings and impress your guests. With its wide range of variations and simple ingredients, it’s a recipe that can be easily adapted to your tastes, making it a true kitchen staple.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Yes, you can make it a day or two ahead. Store it in the refrigerator and reheat before serving, or enjoy it cold.
2. Can I use other vegetables in this recipe?
Absolutely! You can substitute the courgettes and potatoes with other vegetables like carrots, sweet potatoes, or spinach for a different flavor.
3. Can I freeze the vegetable savory cake?
Yes, you can freeze it. Wrap it tightly in plastic wrap or foil and store it in the freezer for up to 2 months. To reheat, bake it in the oven until heated through.
4. Can I use non-dairy alternatives in this recipe?
Yes, you can substitute the milk with almond or oat milk and use dairy-free cheeses for a vegan-friendly version.
5. How do I prevent the cake from becoming too soggy?
Make sure to squeeze out the excess moisture from the grated courgettes and potatoes before adding them to the batter. This will help ensure the cake holds together well and has the right texture.