Soft Goat Cheese and Zucchini Cakes are tender, flavorful bites that combine the mild sweetness of zucchini with the creamy tang of fresh goat cheese. Enhanced with Parmesan and aromatic herbs, these cakes are ideal as a light main course, appetizer, or part of a buffet. They’re easy to prepare and pair wonderfully with a crisp green salad.
Why You’ll Love This Recipe
These cakes are moist, airy, and full of flavor. They are simple to make with everyday ingredients and offer versatility: perfect warm, at room temperature, or packed for a picnic. The combination of goat cheese and zucchini creates a balanced, satisfying taste, while the addition of Parmesan and herbs gives a subtle depth that elevates the dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
200 g grated zucchini
150 g fresh goat cheese or crumbled goat cheese
100 g flour
50 g grated Parmesan
3 eggs
100 ml milk
4 tablespoons olive oil
1 packet baking powder
Salt, pepper
Herbes de Provence or basil
Directions
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Preheat the oven to 180°C (350°F).
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In a large bowl, whisk the eggs with the milk and olive oil.
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Add the flour, baking powder, Parmesan, salt, pepper, and herbs. Mix until smooth.
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Fold in the grated zucchini and goat cheese pieces or crumbles.
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Pour the batter into a greased muffin tin or loaf pan.
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Bake for 20 to 25 minutes until golden and puffed.
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Let cool slightly before removing from the pan.
Serve warm or at room temperature, ideally with a green salad.
Servings and timing
This recipe yields 6 servings.
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes
Variations
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Replace goat cheese with feta or ricotta for a different flavor.
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Add sun-dried tomatoes or olives for a Mediterranean touch.
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Use a mix of fresh herbs such as parsley or chives instead of dried herbs.
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Incorporate toasted pine nuts for added texture.
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Try using whole wheat flour for a nuttier flavor.
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 8-10 minutes. These cakes are also delicious served at room temperature.
FAQs
Can I use pre-cooked zucchini?
No, the grated raw zucchini provides moisture and softness during baking.
Can I freeze these cakes?
Yes, allow them to cool completely, then freeze in an airtight container for up to 1 month.
Do I need to peel the zucchini?
No, the skin is tender and nutritious, so there’s no need to peel it.
Can I make this gluten-free?
Yes, use a gluten-free flour blend in place of regular flour.
What type of goat cheese works best?
Fresh goat cheese logs or crumbled goat cheese both work well.
How do I prevent the cakes from sticking?
Grease the pan well or use muffin liners.
Can I make this into one large loaf instead of individual cakes?
Yes, but you’ll need to extend the baking time to about 35-40 minutes.
Are these suitable for a picnic?
Absolutely — they hold up well and taste great at room temperature.
Can I use other vegetables?
Yes, grated carrot or finely chopped spinach would also work.
What can I serve with these cakes?
They pair well with green salads, tomato salads, or cold cuts.
Conclusion
Soft Goat Cheese and Zucchini Cakes are an easy, elegant dish that showcases the fresh flavors of zucchini and creamy goat cheese. Perfect for any occasion, they offer versatility, delicious taste, and a light, moist texture that everyone will enjoy.
[tasty-recipe id=”19559″]