Description
This Invisible Zucchini Parmesan Cake is a light, savory dish that highlights thin layers of zucchini in a tender, airy batter. Perfect as a side dish or a main with salad, it’s easy to make and full of flavor!
Ingredients
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4 medium zucchinis
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2 eggs
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100 g (3/4 cup) all-purpose flour
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1 packet baking powder (about 2 tsp)
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100 ml (1/3 cup + 1 tbsp) milk
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50 ml (3 1/2 tbsp) olive oil
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60 g (1/2 cup) grated Parmesan
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Salt and pepper, to taste
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Herbes de Provence or fresh basil (optional)
Instructions
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Preheat oven to 180°C (350°F).
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Wash the zucchinis and grate them or slice them very thinly using a mandoline.
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In a mixing bowl, whisk 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 Parmesan, season with salt and pepper, and add herbs if using.
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Add the zucchini slices and mix well to coat them in the batter.
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Pour the mixture into a greased or lined baking dish.
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Bake for 35-40 minutes until golden on top and set in the center.
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Let cool slightly before removing from the pan. Serve warm, at room temperature, or cold.
Notes
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This Invisible Zucchini Parmesan Cake pairs well with a green salad.
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You can substitute Parmesan with Gruyère or goat cheese for a different flavor.
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Keeps well in the fridge and can be gently reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French