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Zucchini and Parmesan cake

Vegetarian
Course: Main course
Preparation: 20 minutes
Cooking: 50 minutes
Cost per serving: 0,82 €
Energy: 472 kcal / serving
Nutritional score:

Instructions

  • 1.   Wash the zucchini, then grate them finely before browning them in a pan with the butter.
  • 2.   Beat the eggs with the oil and milk, salt and pepper. Mix the yeast and the flour and add the egg-oil-milk mixture gradually, mixing to avoid lumps.
  • 3.   Add the cheeses, basil and zucchini
  • 4.   Preheat the oven to thermostat 6 (180 ° C). Butter and flour a cake tin and pour in the preparation.
  • 5.   Cook for about 50 minutes. The cake is cooked when, pricking it with a knife, the blade comes out dry.

Notes

  • Imported from: https://cuisine.journaldesfemmes.fr/recette/318281-cake-aux-courgettes-et-parmesan

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Ingredients for servings

  • 250 g of zucchini
  • 100 g of grated parmesan
  • 200 g of flour
  • 3 eggs
  • 100 g of emmental cheese
  • 1 bag of baking powder
  • 10 cl of oil
  • 10 cl of milk
  • 20 g of butter
  • 1 handful of fresh basilic
  • salt (according to taste)
  • pepper (according to taste)

Informations nutritionelles *

  •  
    Par personne
    % AJR
  • Valeur énergétique
    472 kcal
    24 %
  • Matières grasses
    31,95 g
    46 %
  • dont saturés
    11,02 g
    55 %
  • Glucides
    25,32 g
    10 %
  • dont sucres
    2,29 g
    3 %
  • Protéines
    19,8 g
    40 %
  • Fibres
    2,02 g
    n/a
  •   Plus de données
* A titre indicatif, avant cuisson, AJR de l'Union européenne.