Zucchini and goat cheese cake

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

Ingredients

• Cake Batter
  • Zucchini : 2 medium-sized
  • Goat Cheese : 200 grams
  • All-Purpose Flour : 200 grams
  • Baking Powder : 1 teaspoon
  • Salt : 1/2 teaspoon
  • Eggs : 3
  • Olive Oil : 100 milliliters
  • Fresh Basil (chopped) : 1/4 cup
  • Black Pepper : to taste
• Topping
  • Goat Cheese : 100 grams
  • Cherry Tomatoes : 200 grams
  • Fresh Basil (chopped) : 1/4 cup

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

Steps

• Preheat the oven to 180°C (350°F).
• Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel.
• In a large bowl, combine the grated zucchini, goat cheese, all-purpose flour, baking powder, salt, eggs, olive oil, chopped basil, and black pepper. Mix well until all the ingredients are evenly incorporated.
• Grease a round cake pan and pour the batter into it.
• Bake in the preheated oven for 40 minutes or until a toothpick inserted into the center comes out clean.
• While the cake is baking, prepare the topping. In a small bowl, crumble the goat cheese and mix it with the chopped cherry tomatoes and basil.
• Once the cake is done, remove it from the oven and let it cool for a few minutes.
• Spread the topping mixture evenly over the cooled cake.
• Serve the zucchini and goat cheese cake warm or at room temperature.

Tips

• Make sure to squeeze out the excess moisture from the grated zucchini to prevent the cake from becoming too moist.
• Feel free to add other vegetables or herbs to the topping for extra flavor.

Information

• This zucchini and goat cheese cake is a great option for a light lunch or as a side dish for dinner.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.