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Zucchini and Feta Cake

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Ingredients for 4 servings:

  • 200 g feta cheese
  • 2 tbsp olive oil
  • 1 m.-large zucchini
  • 150 g flour
  • 1 packet of baking powder
  • 3 eggs
  • 2 pinches of salt
  • 2 pinches of pepper
  • 80 ml oil
  • 125 ml milk
  • 1 bunch of chervil
  • 100 g cheese, grated, e.g. Emmental

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Also suitable as a glass cake recipe

Cut the feta into cubes. Heat olive oil in a pan, add the sliced ​​and halved zucchini, and brown. Drain the oil and place the zucchini pieces on kitchen paper. Mix the flour and baking powder together, then add the eggs. Then stir in the oil, milk, salt, pepper, and grated cheese. Add the zucchini, feta, and sliced ​​chervil, and mix. Pour the batter into an ungreased dish or four ungreased 440 ml jars. Bake at 180°C for about 30 minutes. If baking in a glass jar, immediately seal with a screw-on lid; it will keep for about 3 months. Tastes best warm.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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