This zucchini and Parmesan savory cake is a delicious and satisfying dish that’s perfect for any meal. Combining fresh vegetables with creamy cheese and a hint of sweetness, this recipe creates a flavorful, moist, and aromatic cake. Ideal for breakfast, brunch, or a light dinner, this cake is sure to become a favorite in your household.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 1 hour 5 minutes
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:
- 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.