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Spicy zucchini cake

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Ingredients for 4 servings:

  • 250 g zucchini
  • 1 carrot(s)
  • 1 tbsp butter, for the mold
  • 1 clove(s) garlic
  • 80 g cheese (Pecorino or Manchego)
  • 3 eggs
  • 2 tbsp crème fraîche
  • 2 tbsp flour
  • 2 tbsp olive oil
  • Salt and pepper, freshly ground
  • 1 tsp thyme, dried
  • 1 tsp oregano, dried
  • Nutmeg, grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the zucchini, remove the stems, and grate it. Wash, scrape, and grate the carrot. Preheat the oven to 180°C fan/convection oven. Grease a tart pan with butter (a springform pan will also work!). Peel and crush the garlic clove. Grate the cheese. Mix everything in a bowl with the eggs, crème fraîche, flour, and olive oil. Reserve some of the cheese for sprinkling. Season with salt, pepper, thyme, oregano, and nutmeg. Pour the mixture into the pan. Sprinkle with the remaining cheese and place in the oven at 180°C for 30 to 40 minutes. Serve warm or cold.

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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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