Savory zucchini and tomato cake

• For 8 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 40 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Zucchini : 2 medium-sized
• Tomato : 2 large
• Onion : 1 medium-sized
• Garlic cloves : 2
• All-purpose flour : 1/2 cups
• Baking powder : 1/2 teaspoons
• Parmesan cheese (grated) : 1/2 cup
• Fresh basil leaves (chopped) : 1/4 cup
• Olive oil : 1/4 cup
• Salt : 1/2 teaspoon
• Black pepper : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 350°F (175°C).
• Grease a 9-inch (23 cm) round cake pan and set aside.
• Prepare the vegetables
• Grate the zucchini and squeeze out any excess moisture.
• Slice the tomatoes and onion.
• Mince the garlic cloves.
• Prepare the batter
• In a large bowl, combine the grated zucchini, sliced tomatoes, minced garlic, chopped basil, and sliced onion.
• In a separate bowl, whisk together the flour, baking powder, salt, and black pepper.
• Add the dry ingredients to the vegetable mixture and mix well.
• Stir in the grated Parmesan cheese and olive oil until everything is well combined.
• Pour the batter into the prepared cake pan and smooth the top with a spatula.
• Bake in the preheated oven for 40 minutes or until the cake is golden brown and a toothpick inserted into the center comes out clean.
• Remove from the oven and let it cool for a few minutes before transferring to a wire rack to cool completely.
• Serve the savory zucchini and tomato cake warm or at room temperature.

Tips

• You can add other vegetables like bell peppers or mushrooms to the cake for extra flavor.
• This cake is great as a side dish or as a light lunch with a salad.

Information

• This savory zucchini and tomato cake is a delicious way to use up summer produce.
• It can be served as a vegetarian main course or as a side dish with grilled meats or fish.