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Zucchini Cake (Microwave) (Gluten-Free)

Adapted from a recipe by AFDIAG - tag month = vegetable season For the version with cow's milk, replace rice cooking cream with heavy cream and sheep cheese with gruyère cheese in equal proportions.

June July August September Gluten free
Course: Main course
Preparation time: 8 minutes
Cooking time: 30 minutes


  • 1.   Cut the washed zucchini into thin slices.
  • 2.   Cook them covered for 12 minutes in the microwave on high power, then drain them.
  • 3.   Mix the ingredients for the custard (3 eggs, 20 cl of heavy cream, 50 g of grated gruyère cheese, 1 level tablespoon of cornstarch diluted in the same amount of water, 2 ml of fine salt, 1/2 ml of white pepper) in a bowl,
    mix well
    then pour over the cooked zucchini.
  • 4.   In one dish, incorporate the chorizo cut into small pieces, in the other dish, incorporate the dry ham cut into small pieces. Mix.
  • 5.   Cover and cook on defrost for 10 minutes.
  • 6.   Let it rest for 3 minutes.
  • 7.   Then cook on full power for 3 to 4 minutes (the cooking of the eggs is delicate and should not be done too quickly for the custard to be moist).
  • 8.   Let it rest for 5 minutes before opening. Serve in the dish, warm or cold, with allowed ketchup or mayonnaise.

Notes & Suggestions

  • Sheep's milk yogurt replaces rice cream.

Ingredients for servings

  • 600 g of zucchini
  • 3 eggs
  • 20 cl of cream rice cuisine
  • 20 cl of sheep's milk white cheese (optional)
  • 50 g of grated sheep cheese
  • 1 tablespoon of Cornstarch
  • 1 tablespoon of water
  • 5 slice of chorizo
  • 2 slice of dry-cured ham
  • salt (according to taste)
  • pepper (according to taste)


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