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Zucchini cake (microwave) (gluten free)

Adapted from a recipe from AFDIAG - month tag = vegetable season For the version with cow's milk replace the rice with fresh cream and sheep cheese with Gruyère cheese in the same proportion

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

Instructions

  • 1.   Cut the washed zucchini into thin slices.
  • 2.   Cook them covered for 12 minutes in the high-power microwave, then drain.
  • 3.   Mingle the ingredients of the flan (3 eggs, 20 cl of crème fraîche, 50 g of grated cheese, 1 tbsp of cornflour diluted in as much water, 2 ml of fine salt, 1/2 ml of pepper white) in a bowl, mix well and pour over cooked zucchini.
  • 4.   In one dish add the chorizo cut into small pieces, in the other dish add the dry ham cut into small pieces. mix
  • 5.   Cover and cook on defrost for 10 minutes,
  • 6.   let stand 3 min
  • 7.   then put back to full power 3 to 4 min (the cooking of the eggs is delicate and must not be done too quickly so that the flan is soft).
  • 8.   Let stand 5 min before opening. Serve in the casserole, warm or cold, with ketchup or mayonnaise allowed.

Notes

  • White sheep cheese replaces rice cream

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Ingredients for servings

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