I didn’t expect anything from this zucchini recipe, I put everything in raw and baked it, and the result was WOW! This dish is a delightful surprise that transforms simple ingredients into a savory cake that can be enjoyed warm or cold. It’s a perfect recipe for any occasion, whether you’re looking for a quick family dinner or an impressive dish to bring to a gathering. Let’s dive right into how you can recreate this culinary gem!
Ingredients
- 350 g of sliced zucchini
- 120 g of type 1 flour
- 100 g of grated Parmesan cheese
- 120 ml of seed oil (or sunflower oil)
- 1 tablespoon of chopped fresh parsley
- 1 clove of minced garlic
- Salt and pepper to taste
Storage: In the fridge: up to 3 days, covered with plastic wrap or stored in airtight containers.
Directions
Prepare the Base of the Cake
- Preheat the Oven: Preheat your oven to 180°C (350°F).
- Mix Wet Ingredients: In a large bowl, whisk together the eggs, grated Parmesan cheese, seed oil, parsley, minced garlic, salt, and pepper.
Add the Vegetables and Prepare the Mixture
- Combine Ingredients: Add the sliced zucchini, chopped onion, flour, and more salt to the wet mixture. Stir well until you obtain a homogeneous mixture.
Bake the Cake
- Prepare the Baking Tin: Pour the mixture into a lightly greased or parchment-lined cake pan (approximately 22 cm in diameter).
- Bake: Place the pan in the preheated oven and bake for 25-35 minutes, or until the surface is golden brown.
Variations
- With More Vegetables: Enhance your dish by adding sweet corn, sautéed mushrooms, cherry tomatoes, or asparagus for a richer flavor.
- With Meat: For a more substantial meal, consider adding diced ham or cooked ground meat to the mixture.
- Herbs: Instead of parsley, try using fresh basil or dill (use only a teaspoon of dill as it has a stronger flavor).
- Alternative Cheeses: You can substitute Parmesan with grated mozzarella or light Galbanino for a different taste.
Storage of Zucchini Cake
If you have any leftovers (which may be a challenge!), allow the cake to cool completely. You can then store it:
- In the Fridge: Up to 3 days, covered with plastic wrap or in airtight containers.
- For Serving: This cake is delightful both cold and reheated in the microwave or oven.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8
Nutrition Info (per serving): Approximately 180 calories, 10g fat, 15g carbs, 5g protein.
How to Serve I didn’t expect anything from this zucchini recipe, I put everything in raw and baked it, and the result was WOW!
Serve this delicious zucchini cake warm or at room temperature as a savory snack or a side dish. Pair it with a fresh salad for a complete meal or enjoy it on its own as a flavorful treat. This recipe not only surprises with its simplicity but also pleases with its delightful taste.
Variations
Try incorporating different types of vegetables, or enhance the dish with various herbs and cheeses based on your preference and what’s available in your pantry. The possibilities are endless!
FAQs
1. Can I use other vegetables besides zucchini?
Yes! Feel free to add vegetables like carrots, bell peppers, or spinach for a different flavor profile.
2. How can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend.
3. Can I freeze the zucchini cake?
Yes, you can freeze it! Make sure to wrap it tightly and consume within 2 months for the best flavor.
Enjoy experimenting with this easy and versatile recipe that turns plain zucchini into an unforgettable dish!