A tasty and light recipe for summer

Lovers of savory cakes, this recipe is for you. She is ultra gourmet and very tender in the mouth. Quite uniform in texture, ultra soft, there are no large pieces of vegetables or cheese, feta as for example, as we often see in savory cakes with zucchini.

Salted cake, infinite variants

So here I offer you a slightly different recipe from my usual savory cakes, in a vegetarian version. After the classic cake ham cheese olives, or the cake tuna feta confit tomatoes always success, I shared you two cakes that I like to do: the first cake with lots of Pepy Pepper Pepper, one of my favorites, and another with zucchini, feta and basil.

What I like in the cakes? It’s a bit like quiches, from a very simple base, we can make all kinds of combinations according to our desires, our inspiration, the products that we have at home or even the remains of other dishes in zero gaspi mode. Easy, and fast too.

How are zucchini prepared

No slices or large pieces of zucchini. Here the zucchini is finely grated As we do for grated carrots. I don’t have them disgorging but prefers to fry them for a few minutes with a butter voice for more gluttony.
By making them sweat like this, They will lose their vegetation waterand so do not remove the cake dough when cooked. Simple and efficient.

Just heat a pan. When hot, add a knob of butter. Pour the grated zucchini, mix and cook for a few minutes. The goal is not to cook the zucchini, they will finish baking in the cake but to evaporate the water contained by the zucchini.
I’m talking to you about a few minutes because it is difficult to give a specific time, it depends on the quality and maturity of your zucchini, and also on the strength of your fire. But I think you understood the idea.

A lot of cheese

I admit, 200 gr of grated parmesan and 100 gr of grated cheese (no need for county or other very fragrant or expensive cheese, emmental or gruyère do the trick) may seem a lot.
In fact I tested this recipe several times with different ratios between Parmesan and Emmental, and different quantities. And It is with this proportion that I find it better.

Choose grated parmesan fairly finely as we sell it in the trade. If you grate it yourself, opt for the thinnest version possible.

Fresh herbs

I make this recipe with fresh mint, which helps to balance the flavors in the face of the amount of cheese and gives a very pleasant and light taste. I personally put two handles of chopped mint.

If you don’t like mint too much, or if you don’t want this too marked flavor, you can drop to one handle only, or you can remove the mint from the recipe or choose another fresh grass, like basil.

The cake dough

The base is always more or less the same in my recipes, with variants in The quantities of flour, milk or oil, in order to adapt to the garnish and give a soft and not dry cake.
This is why here the recipe varies a little from the others offered on this blog, I put the links at the start of the article.

Note that If you have lactose intolerance, you can replace milk with a vegetable drink, Oat, soy or other for example.

How to serve this cake

• Cold or lukewarm as a starter with a green salad or a mixture of raw vegetables.
• In cubes as an aperitiffor an aperitif dinner or a brunch.
• For a picnic It’s perfect too.

PS: sorry for the photo quickly taken without culinary styling during a family lunch (with a plate of my grandfather anyway!), I admit, it’s really a daily recipe at my house, quickly prepared served (and devoured) immediately!