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Are you in the mood for a fresh appetizer, a nice aperitif which exhudes summer? This zucchini parmesan bread will work wonders. A simple but delicious vegetable cake! In addition, the recipe is 100% vegetarian!
- Preparation time
- 20 min
- Cooking time
- 50 min
- Serves
- 6 people
- Meal cost
- $
- Meal course
-
Appetizers
Loaf
Starters
Cold Starters
Vegetables
- Posted by
- Posted on
- Sunday June 11th, 2017
Ingredients
- Zucchini
- 300 grams
- Flour
- 200 grams
- Parmesan cheese
- 200 grams
- Eggs
- 3
- Olive oil
- 10 centiliters
- milk
- 10 centiliters
- baking powder
- 1 packet
- Fresh basil
- 1 packet
- garlic cloves
- 3
- Unsalted butter
- 20 grams
- salt, pepper
- 2 Pinches
- Preheat the oven to 180°C (356 °F).
- Wash the zucchini. Grate them and brown them in a pan with a knob of butter.
- In a large bowl, beat the eggs and add the oil and milk. Season to taste and mix.
- Grate the Parmesan and chop the basil and garlic.
- Add the yeast and flour to your egg, oil and milk mixture a little at a time, mixing constantly to avoid lumps. Then add the zucchini, parmesan, basil and minced garlic. Mix well.
- Butter and flour your cake pan and add the mixture. Bake for 50 minutes. You can check if the cake is ready by pricking it with a knife. If the blade is dry, you can take the cake out of the oven!
- Enjoy it hot with a salad or cold with a mayonnaise for the aperitif.
- Preparation time
- 20 min
- Cooking time
- 50 min
- Serves
- 6 people
- Meal cost
- $
- Meal course
-
Appetizers
Loaf
Starters
Cold Starters
Vegetables
- Posted by
- Posted on
- Sunday June 11th, 2017
Ingredients
- Zucchini
- 300 grams
- Flour
- 200 grams
- Parmesan cheese
- 200 grams
- Eggs
- 3 units
- Olive oil
- 10 centiliters
- milk
- 10 centiliters
- baking powder
- 1 packet
- Fresh basil
- 1 packet
- garlic cloves
- 3 units
- Unsalted butter
- 20 grams
- salt, pepper
- 2 Pinches
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