This extraordinary zucchini savory cake combines tender sautéed zucchini with a fluffy, golden batter and creamy cheese layers to create an absolutely irresistible dish. Perfect as a main course, side dish, or elegant appetizer, this recipe transforms simple zucchini into something truly spectacular that will have everyone asking for seconds.
Ingredients
For the Zucchini Layer:
- 2 medium zucchini (approximately 400g / 14 oz)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
For the Batter:
- 4 large eggs
- 1/2 teaspoon black pepper
- 1 tablespoon sugar (for golden color)
- 100ml (3.4 fl oz) whole milk
- 60ml (2 fl oz) extra virgin olive oil
- 120g (4.2 oz) all-purpose flour
- 11g (2 teaspoons) baking powder
For the Filling:
- 1 medium potato (approximately 200g / 7 oz)
- 1 small onion (approximately 80g / 2.8 oz)
- 100g (3.5 oz) spreadable fresh cheese (cream cheese or ricotta)
- 80g (2.8 oz) Parmesan cheese, grated
- Additional Parmesan for topping
Equipment Needed:
- Large skillet
- 23cm (9-inch) round baking dish or loaf pan
- Mandoline slicer or sharp knife
- Large mixing bowl
- Wire whisk
Step-by-Step Instructions
Preparation Phase
Step 1: Prepare the Zucchini Wash the zucchini thoroughly and trim the ends. Using a mandoline slicer or sharp knife, cut the zucchini into thin rounds approximately 3mm thick. This ensures even cooking and beautiful presentation.
Step 2: Season and Sauté Zucchini Place the sliced zucchini in a large bowl and season with salt and black pepper. Toss gently to coat evenly. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat. Add the seasoned zucchini slices and sauté for exactly 2 minutes, stirring gently. Remove from heat immediately to prevent overcooking.
Step 3: Prepare Other Vegetables Peel the potato and cut into small cubes (approximately 1cm pieces). Finely dice the onion. These will add texture and flavor to the cake layers.
Batter Preparation
Step 4: Create the Egg Mixture In a large mixing bowl, crack the 4 eggs and whisk vigorously until well combined. Add the tablespoon of sugar, which helps achieve that beautiful golden color, and black pepper. Continue whisking until the mixture is smooth and slightly frothy.
Step 5: Add Liquid Ingredients Pour in the milk and 60ml of extra virgin olive oil. Whisk thoroughly to combine all liquid ingredients into a smooth mixture.
Step 6: Incorporate Dry Ingredients Sift the flour and baking powder together, then gradually add to the wet ingredients. Whisk until you have a smooth batter with no lumps. The consistency should be similar to pancake batter.
Assembly and Baking
Step 7: Prepare the Baking Dish Preheat your oven to 180°C (350°F). Grease your baking dish thoroughly with olive oil or butter to prevent sticking.
Step 8: Layer the Ingredients Place half of the sautéed zucchini slices in the bottom of the prepared baking dish, arranging them in overlapping circles. Scatter the diced potato and onion evenly over the zucchini. Dot with spoonfuls of the spreadable fresh cheese and sprinkle with half of the grated Parmesan.
Step 9: Add Batter and Final Layer Pour the prepared batter evenly over the vegetables and cheese. Top with the remaining zucchini slices, arranged in an attractive pattern. Sprinkle the remaining Parmesan cheese over the top for a golden, crispy finish.
Step 10: Bake to Perfection Place in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and a knife inserted in the center comes out clean. The aroma will be absolutely incredible.
Step 11: Cool Before Serving Allow the cake to cool for at least 15 minutes before slicing. This helps it set properly and makes serving much easier.
Nutritional Information and Timing
Preparation Time: 20 minutes Cooking Time: 45-50 minutes Cooling Time: 15 minutes Total Time: 1 hour 20 minutes Servings: 8 people
Nutritional Information per Serving:
- Calories: 195
- Protein: 9g
- Carbohydrates: 18g
- Fat: 10g
- Fiber: 2g
- Calcium: 180mg
- Vitamin C: 15mg
This savory cake provides excellent protein from eggs and cheese, while zucchini contributes vitamins A and C plus dietary fiber. The combination creates a nutritionally balanced and satisfying meal.
Recipe Variations and Substitutions
Cheese Alternatives: Replace the spreadable fresh cheese with goat cheese for a tangy flavor, or use mascarpone for extra richness. Feta cheese creates a Mediterranean variation with bold flavor.
Vegetable Modifications: Add thinly sliced bell peppers, cherry tomatoes, or eggplant for additional color and flavor. Caramelized onions instead of raw onions create a sweeter, more complex taste.
Herb Enhancements: Fresh basil, thyme, or rosemary complement the zucchini beautifully. Add 2 tablespoons of chopped fresh herbs to the batter for aromatic complexity.
Protein Additions: For a heartier meal, add cooked chicken pieces, crispy bacon bits, or sun-dried tomatoes between the layers.
Gluten-Free Option: Substitute the all-purpose flour with almond flour or a gluten-free flour blend. The texture will be slightly different but equally delicious.
Serving Suggestions and Storage
Serve this zucchini cake warm or at room temperature, cut into generous wedges. It pairs beautifully with a fresh green salad dressed with lemon vinaigrette, crusty bread, or roasted vegetables. For brunch, serve alongside fresh fruit or yogurt.
Store leftovers covered in the refrigerator for up to 4 days. The cake actually improves in flavor after a day as the ingredients meld together. Reheat individual portions in the microwave for 45 seconds or in a low oven for 10 minutes.
Make-Ahead Tips
This recipe is perfect for meal prep or entertaining. You can prepare the entire cake up to 2 days in advance and store it covered in the refrigerator. The flavors develop beautifully over time, making it even more delicious.
For busy schedules, prepare all vegetables and batter separately the night before, then assemble and bake the next day. The sautéed zucchini can be stored covered in the refrigerator overnight.
Frequently Asked Questions
Why do I only sauté the zucchini for 2 minutes? Two minutes is the perfect timing to soften the zucchini slightly while maintaining its structure and preventing it from becoming mushy during baking. Overcooking at this stage results in a watery, soggy final product.
Can I make this recipe without the potato? Yes, you can omit the potato or substitute it with sweet potato, butternut squash cubes, or additional zucchini. Each substitution will create a slightly different texture and flavor profile but will still be delicious.
What type of spreadable fresh cheese works best? Cream cheese, ricotta, or fresh goat cheese all work wonderfully. Each provides different flavors and textures. Ricotta creates a lighter texture, while cream cheese adds richness, and goat cheese contributes tangy complexity.
How do I know when the cake is fully cooked? The top should be golden brown and spring back lightly when touched. A knife or skewer inserted in the center should come out with just a few moist crumbs. The edges will pull slightly away from the sides of the pan.
Can I freeze this zucchini cake? Yes, this cake freezes well for up to 3 months. Cool completely, wrap tightly in plastic wrap and aluminum foil, then freeze. Thaw overnight in the refrigerator and reheat in a low oven to restore the texture.