Description
A delightful Italian Zucchini Cake that perfectly blends the moisture of zucchini with the rich flavor of Parmesan cheese, creating a crispy exterior and a soft, fluffy center.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for greasing the baking pan
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease your baking dish with olive oil.
- In a large mixing bowl, whisk together the flour, milk, and eggs until smooth.
- Add in the grated Parmesan, chopped thyme, salt, and pepper. Stir until well combined.
- Gently fold in the sliced zucchini until coated with the batter.
- Pour the mixture into the prepared baking dish, spreading it evenly.
- Bake for 25-30 minutes until the edges are golden and the center is set.
- Allow the cake to cool slightly before slicing and serving warm.
Notes
For make-ahead options, prepare the batter and store in the fridge for up to 24 hours. Experiment with adding different vegetables or cheeses for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 80mg
Keywords: zucchini cake, Italian recipe, vegetarian baking, comfort food