Invisible Zucchini Parmesan Cake is a light, flavorful dish that highlights thinly sliced zucchini combined with the delicate richness of Parmesan cheese. Easy to prepare, it can be served warm, at room temperature, or cold — perfect as a side dish or a light main course alongside a fresh salad.
Why You’ll Love This Recipe
This recipe offers a creative way to enjoy zucchini in a soft, melt-in-your-mouth texture enhanced by the nutty flavor of Parmesan. It’s simple, requires just a handful of everyday ingredients, and suits any occasion — whether as a picnic dish, light dinner, or part of a buffet. The cake’s tender consistency and balanced taste make it appealing to both children and adults.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
4 medium zucchini
2 eggs
100 g flour
1 packet baking powder
100 ml milk
50 ml olive oil
60 g grated Parmesan
Salt, pepper
Herbes de Provence or basil (optional)
Directions
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Preheat the oven to 180°C (350°F).
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Wash the zucchini and either grate them or slice them very thinly using a mandoline.
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In a large bowl, beat the eggs with the milk and olive oil.
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Add the flour and baking powder, and mix until smooth.
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Stir in the grated Parmesan, season with salt and pepper, and add herbs if using.
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Fold the zucchini slices into the batter, mixing well to coat them evenly.
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Pour the mixture into a greased or lined baking dish.
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Bake for 35 to 40 minutes, until golden on top and set in the center.
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Let cool slightly before removing from the pan.
This cake can be enjoyed hot, warm, or cold, as a side dish or a light main course with salad.
Servings and timing
This recipe yields 4 servings.
Prep time: 15 minutes
Cooking time: 35-40 minutes
Total time: 50-55 minutes
Variations
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Replace Parmesan with Gruyère or feta for a different flavor profile.
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Add finely chopped fresh herbs such as parsley or chives.
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Mix in a handful of toasted pine nuts for extra texture.
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Use a mix of zucchini and carrots for added color.
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Add a touch of nutmeg to the batter for subtle warmth.
Storage/reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 160°C (320°F) oven for about 10 minutes, or enjoy cold or at room temperature.
FAQs
Can I make this recipe ahead of time?
Yes, it can be prepared in advance and served at room temperature or gently reheated.
Is it necessary to peel the zucchini?
No, the peel is tender and adds color and nutrients to the dish.
Can I freeze the invisible zucchini cake?
Freezing is not recommended as the texture may become watery upon thawing.
What type of baking dish works best?
A standard loaf pan or small rectangular baking dish works well.
Can I use whole wheat flour?
Yes, but the texture will be slightly denser.
How do I prevent the cake from sticking?
Grease the pan well or line it with parchment paper.
Can I make this gluten-free?
Yes, use a gluten-free flour blend in place of regular flour.
Is it possible to make this dairy-free?
You can replace Parmesan with a dairy-free grated cheese alternative and use plant-based milk.
What should I serve with this dish?
It pairs nicely with a green salad, tomato salad, or cold cuts.
How thin should the zucchini slices be?
Aim for slices about 1-2 mm thick so they soften well during baking.
Conclusion
Invisible Zucchini Parmesan Cake is a simple, elegant dish that highlights the natural flavor of zucchini with a touch of Parmesan. Easy to prepare and versatile, it’s an excellent choice for a light meal or a side dish that’s sure to impress.
[tasty-recipe id=”19555″]