John Myers
Ingredients for 1 servings:
- 5 eggs
- salt and pepper
- Paprika powder
- 1 tsp, heaped herbs of Provence
- 1 tbsp chives
- 200 g sour cream
- 30 g Parmesan, grated
- 250 g flour
- 1 tsp baking powder
- 750 g zucchini
- 1 bunch of spring onions
- 8 cocktail tomatoes
- 200 g Gouda, grated
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes
Whisk the eggs in a large bowl. Season with salt, pepper, paprika, Provençal herbs, and fresh or dried chives. Mix with the sour cream and grated Parmesan cheese. Add the flour and baking powder and mix well. Coarsely grate the zucchini and thinly slice the spring onions. Stir both into the batter. Line a deep baking sheet with baking paper and spread the batter evenly on it. Slice the tomatoes, arrange them on the batter, and season with salt and pepper. Bake in a preheated oven at 180°C (convection oven) for about 25 minutes on the middle rack. Spread the grated Gouda cheese evenly over the zucchini cake and bake for another 15 minutes.
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