A savory cake like this Zucchini and Parmesan Savory Cake is a perfect combination of vegetables and cheese, creating a delightful dish that can be enjoyed at any time of the day. This cake is rich in flavor, thanks to the pairing of zucchini, potato, and Parmesan, making it a satisfying dish for a family meal, brunch, or even a light dinner. Its light texture, combined with the savory taste, makes it a great addition to your culinary repertoire.
This dish is not only easy to make but also offers a host of health benefits from its fresh vegetable ingredients and healthy fats, such as extra virgin olive oil. Whether you’re looking for a new way to enjoy zucchini or want to create a meal that will please both vegetarians and non-vegetarians alike, this savory cake is a great choice.
Ingredients
This dish uses fresh, simple ingredients that work together to create a rich, savory flavor. Here’s a list of everything you’ll need to make the Zucchini and Parmesan Savory Cake:
- 2 courgettes (zucchini), grated
- Salt, to taste
- Black pepper, to taste
- Extra virgin olive oil, as needed for sautéing and greasing
- 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
Step 1: Prepare the Vegetables
To start, the vegetables need to be grated and chopped. Begin by grating the courgettes (zucchini) and the medium potato. Using a fine grater helps to break down the vegetables and makes them easier to incorporate into the cake batter. After grating the zucchini and potato, chop the small onion into small pieces. This will provide a subtle onion flavor that complements the other vegetables.
Next, heat a pan over medium heat and add a little extra virgin olive oil. Once the oil is hot, add the grated courgettes to the pan, season them with salt and black pepper, and sauté for about 2 minutes. The goal is to soften the zucchini and draw out its natural sweetness. Once they’re tender and cooked down a little, remove the pan from the heat and set it aside to cool.
Step 2: Prepare the Batter
While the vegetables cool, it’s time to make the batter. In a large mixing bowl, beat the 4 eggs with 1 tablespoon of sugar. The sugar adds a touch of sweetness to balance the savory ingredients in the cake. Once the eggs and sugar are well mixed, add 100 ml of milk and 60 ml of extra virgin olive oil to the bowl. Stir everything together until it’s smooth and well-combined.
Gradually add the 120 g of flour and 11 g of baking powder to the wet mixture. Stir it in slowly, ensuring that the flour and baking powder are thoroughly incorporated into the batter. The baking powder will ensure that the cake rises as it bakes, creating a light and airy texture.
Step 3: Combine Ingredients
Now it’s time to bring everything together. Fold in the grated potato, chopped onion, sautéed courgettes, and 30 g of grated Parmesan cheese into the batter. Make sure that all of the ingredients are evenly distributed throughout the mixture. This step ensures that every bite of the savory cake will contain a delicious blend of vegetables and cheese.
Mix gently but thoroughly until the vegetables are well incorporated into the batter. The Parmesan will melt during baking, adding a rich, nutty flavor to the cake.
Step 4: Prepare for Baking
Before baking, preheat your oven to 180°C (350°F). While the oven is heating up, grease a baking dish with extra virgin olive oil to prevent the cake from sticking. You can also use parchment paper for an easier release.
Once the baking dish is prepared, pour the batter into the dish and use a spatula to smooth the top, making sure that the batter is evenly spread.
Now, spread the 50 g of spreadable fresh cheese evenly over the top of the batter. This creamy layer will melt into the cake during baking, adding extra moisture and richness. Finally, sprinkle the 50 g of grated Parmesan cheese over the top to form a delicious golden crust as the cake bakes.
Step 5: Bake
Place the cake in the preheated oven and bake for 40-45 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Check the cake towards the end of the baking time, and if you feel it’s getting too brown, cover it loosely with foil and continue baking.
Once the cake is baked to perfection, remove it from the oven and allow it to cool slightly before cutting.
Step 6: Cool and Serve
After baking, let the cake cool for a few minutes before slicing. This allows it to set properly and makes it easier to slice without falling apart when you cut it. Serve the cake warm or at room temperature, depending on your preference.
This savory cake is perfect on its own, but you can also pair it with a side salad, soup, or even some fresh herbs or sour cream. The flavors are balanced, making it a versatile dish that can be enjoyed in many ways.
Serving Suggestions
- Side Salad: Serve with a light, crisp side salad for a refreshing contrast to the rich cake.
- Soup: Pair the savory cake with a bowl of hot soup for a comforting meal. A creamy soup like tomato bisque or a vegetable-based soup would complement the cake well.
- Herbs and Sour Cream: For added flavor, top the cake with a dollop of sour cream or a sprinkle of fresh herbs like parsley, chives, or basil. This adds freshness and enhances the savory flavor.
Cooking Tips
- Well-Drained Vegetables: Make sure that the zucchini and potato are well-drained before adding them to the batter to prevent the cake from becoming too watery.
- Freshly Grated Parmesan: For the best flavor, use freshly grated Parmesan cheese. Pre-grated Parmesan tends to be less flavorful and doesn’t melt as well.
- Let the Cake Set: Allow the cake to cool slightly before slicing. This helps it set properly and prevents it from falling apart when you cut it.
Nutritional Benefits
This Zucchini and Parmesan Savory Cake is packed with nutritional benefits:
- Protein: The eggs and Parmesan cheese provide a good source of protein, which helps build and repair tissues in the body.
- Vitamins and Minerals: Zucchini and potato are both rich in vitamins and minerals, including vitamin C, which supports immune function, and potassium, which helps regulate blood pressure.
- Healthy Fats: Extra virgin olive oil adds heart-healthy monounsaturated fats, which contribute to overall health.
- Fiber: The zucchini and potato are excellent sources of fiber, which aids in digestion and helps keep you full longer.
Dietary Information
- Vegetarian: This dish is suitable for vegetarians as it does not contain meat.
- Gluten-Free: You can make the recipe gluten-free by substituting the flour with a gluten-free alternative such as rice flour or a gluten-free all-purpose flour blend.
- Contains Dairy and Eggs: This recipe contains both dairy and eggs, but substitutions can be made for those with dietary restrictions. You can use non-dairy cheese and egg replacers as alternatives.
Nutritional Facts (Per Serving)
- Calories: 280 kcal
- Protein: 10 g
- Fat: 18 g
- Carbohydrates: 20 g
- Fiber: 3 g
Storage
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
- Freezing: You can freeze the cake for up to 2 months. Thaw it before reheating and serving. To freeze, cut the cake into slices and wrap them tightly in plastic wrap or foil before placing them in a freezer-safe container.
FAQs
Can I make this recipe gluten-free?
Yes, you can easily make this savory cake gluten-free by replacing the flour with a gluten-free flour blend. Make sure to choose a gluten-free all-purpose flour mix to ensure the texture and taste of the cake are maintained.
How can I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze the cake for up to 2 months. Reheat it in the oven or microwave before serving.
Can I use a different type of cheese instead of Parmesan?
Yes, you can substitute Parmesan cheese with other cheeses such as Gruyère, cheddar, or even mozzarella for a different flavor profile. However, Parmesan provides a distinct flavor and texture that complements the cake well.
Can I make this recipe without eggs?
If you need to avoid eggs, you can substitute them with an egg replacer such as a flaxseed mixture (1 tablespoon of ground flaxseeds mixed with 3 tablespoons of water), or a store-bought egg substitute.
Conclusion
The Zucchini and Parmesan Savory Cake is a wonderful dish that combines the natural sweetness of zucchini with the richness of Parmesan and the heartiness of potatoes, creating a flavorful and satisfying cake. Whether you’re enjoying it on its own or pairing it with a side salad or soup, this savory cake is sure to become a favorite in your recipe collection. It’s an easy-to-make, versatile dish that can be enjoyed for lunch, dinner, or as part of a brunch spread. With its nutritional benefits and delicious taste, this cake is a winner for any occasion.