Description
A delightful Italian Zucchini Cake that balances the sweetness of zucchini with savory Parmesan and fresh thyme, perfect for any occasion.
Ingredients
Scale
- 2 medium zucchinis, thinly sliced
- 1 cup all-purpose flour
- 1 cup milk
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon fresh thyme, chopped
- Salt and pepper to taste
- Olive oil for greasing the baking pan
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13 inch baking dish with olive oil.
- Mix the flour, milk, and eggs together in a large mixing bowl until smooth.
- Add the grated Parmesan cheese, chopped thyme, salt, and pepper to the mixture and stir well.
- Incorporate the sliced zucchini gently into the batter until coated.
- Pour the mixture into the prepared baking dish, spreading evenly.
- Bake for 25-30 minutes until golden brown and a toothpick inserted comes out clean.
- Cool slightly before slicing and serve warm.
Notes
For customization, consider adding sun-dried tomatoes or using different herbs. To save time, the batter can be prepared a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg