The Zucchini and Potato Savory Cake is a versatile and flavorful dish that can be enjoyed for breakfast, lunch, or dinner. With its perfect blend of vegetables and cheese, it’s a healthy and satisfying option that’s sure to impress. In this recipe, we’ll walk you through each step, from preparing the vegetables to baking the perfect savory cake. Get ready to elevate your cooking skills with this delicious recipe!
Ingredients
To make the perfect Zucchini and Potato Savory Cake, you’ll need the following ingredients:
Main Ingredients:
- Zucchinis: 2
- Olive oil: 1 tablespoon
- Eggs: 4
- Black pepper: 1/4 teaspoon
- Salt: 3/4 teaspoon
- Sugar: 1 teaspoon
- Milk: 6 and 1/2 tablespoons (100 ml)
- Vegetable oil: 4 and 1/2 tablespoons (60 ml)
- All-purpose flour: 1 and 1/4 cups (140g)
- Baking powder: 2 and 1/2 teaspoons (12g)
- Potato: 1 medium-sized
- Onion: 1 small
- Parmesan cheese: 2-3 tablespoons (for the mixture)
- Fresh spreadable cheese: Optional
- Extra Parmesan cheese: For garnish
Instructions
Step 1: Prepare the Vegetables
Grate the Zucchini:
Wash the zucchinis and grate them using a box grater or food processor. After grating, place the zucchini in a bowl and sprinkle with a little salt. Let it sit for 10 minutes to draw out excess moisture, then squeeze the zucchini to remove as much liquid as possible.
Dice the Potato:
Peel and finely dice the potato into small cubes. Boil the potato for about 5-7 minutes until it’s slightly tender, but not fully cooked. Drain and set aside.
Chop the Onion:
Finely chop the small onion and set it aside with the potato.
Step 2: Make the Batter
Mix the Wet Ingredients:
In a large mixing bowl, whisk together 4 eggs, 1/4 teaspoon of black pepper, 3/4 teaspoon of salt, 1 teaspoon of sugar, 6 and 1/2 tablespoons of milk, and 4 and 1/2 tablespoons of vegetable oil. Whisk until smooth and well combined.
Add the Dry Ingredients:
Gradually sift in 1 and 1/4 cups of all-purpose flour and 2 and 1/2 teaspoons of baking powder. Continue to whisk the batter until it is lump-free and smooth.
Add Parmesan:
Stir in 2-3 tablespoons of grated Parmesan cheese. This will add a savory depth to the frittata.
Step 3: Combine the Vegetables and Batter
Add the Zucchini, Potato, and Onion:
Fold the grated zucchini, diced potatoes, and chopped onions into the batter. Make sure all the vegetables are evenly coated with the mixture.
Optional Fresh Cheese:
If you want a creamier texture, you can also fold in small dollops of fresh spreadable cheese (such as ricotta or cream cheese) for added richness.
Step 4: Cook the Frittata
Preheat the Oven:
Preheat your oven to 180°C (356°F).
Heat the Olive Oil:
In a large ovenproof skillet or baking dish, heat 1 tablespoon of olive oil over medium heat. Once the oil is hot, pour the frittata mixture into the skillet. Spread it out evenly.
Garnish with Parmesan:
Sprinkle some extra Parmesan cheese on top for a golden, crispy finish.
Bake the Frittata:
Transfer the skillet to the preheated oven and bake for about 25-30 minutes, or until the frittata is fully set and lightly golden on top. To check for doneness, insert a toothpick into the center—if it comes out clean, the frittata is ready.
Let it Cool Slightly:
Remove the frittata from the oven and let it cool for 5-10 minutes before slicing and serving.
Tips for the Perfect Zucchini and Potato Savory Cake
Before we get started, here are some tips to ensure your savory cake turns out perfectly:
- Drain the Zucchini: Zucchinis contain a lot of water, so squeezing out the excess liquid is essential for achieving the right texture.
- Pre-cook the Potato: Slightly boiling the potato before adding it to the batter ensures that it will cook through fully in the oven without becoming too mushy.
- Use High-Quality Cheese: The better the cheese, the better the flavor of your savory cake.
- Non-Stick Pan: A well-oiled or non-stick pan will help to prevent the savory cake from sticking and make it easier to remove from the skillet.
Variations
Feel free to experiment with different variations of this classic recipe:
- Add Nuts: Mix in 1 cup of chopped walnuts or pecans for added crunch.
- Use Different Cheese: Try using cheddar, Gouda, or feta for a different flavor profile.
- Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Add Extra Veggies: You can easily customize this recipe by adding other vegetables like spinach, bell peppers, or mushrooms.
FAQs
Can I freeze the savory cake?
Yes, you can freeze the savory cake for up to 1 month. Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Reheat from frozen by placing slices in the oven or microwave until warmed through.
How do I know when the savory cake is done?
The savory cake is done when it is fully set and lightly golden on top. To check for doneness, insert a toothpick into the center—if it comes out clean, the savory cake is ready.
Can I use margarine instead of butter?
While you can use margarine, butter provides a richer flavor and better texture. For the best results, stick with unsalted butter.
Conclusion
Making the perfect Zucchini and Potato Savory Cake is a delightful experience that results in a dish everyone will love. With these tips and tricks, you’ll be well on your way to cooking perfection. Happy cooking, and enjoy your delicious savory cake!