Although we have courgettes all year round, it is now with the warmth when we most want this vegetable that, in addition, She’s in her best moment.
Anyone who has a garden, or relatives with a garden, knows that in summer there is no way to consume all the courgettes that are produced, and many recipes are needed to take advantage of it.
This cake that we present to you today is a very easy and tasty way to enjoy zucchini, which everyone will like. And, as you will see, not lazy to prepare it.
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The first thing we’re going to do is heat the oven to 190º C. In the time it takes to heat up, we will have the whole cake ready.
We are now going to cut the courgettes into thin slices. You can use a mandolinbut at home I always cut it with a knife.
Once cut, we are going to grill them with a little olive oil. We brown it for one minute per side, season with salt and pepper, and reserve.
Now in a bowl we beat four eggs with 600 ml of whole milk and a pinch of salt. When they are well beaten, we also add a little nutmeg, some chopped basil leaves and a bit of oregano.
Now we spread a baking dish with butter, place the courgettes on the bottom, spread grated cheese and, if we have leftover courgette, make another layer. At the end, we pour the beaten egg on top and finish with a little more grated cheese.
Bake the cake for 30 minutes or until the cream still moves a little, but a knife inserted comes out clean. We cool to room temperature before serving.
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With what to accompany the zucchini cake
This cake is a wonderful unique summer dish, although it can also be served as a side dish in a more copious meal with meat or fish. To drink, this is a very versatile dish, which goes great with a rosé, white or even a young red wine.
In DAP | Baked zucchini recipe, one (more) way to cook this versatile vegetable
In DAP | Zucchini pan with cheese and ham
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The news
Zucchini and cheese cake in the oven: a recipe as easy as it is light
was originally published in
Direct to the Palate
by Miguel Ayuso Rejas.
