Invisible Zucchini Cake (Gâteau Invisible aux Courgettes)
recipe

A deliciously light and savory cake made with thinly sliced zucchini, feta cheese, and fresh basil, perfect for a snack or a light meal.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Serving Size: 8 servings

Ingredients:

- 750-800 g zucchini
- 2 large eggs
- 100 ml milk
- 1 tbsp olive oil
- 100 g feta cheese (80 g crumbled, 20 g for garnish)
- 40 g Parmesan cheese
- 1 bunch fresh basil leaves
- 75 g all-purpose flour
- 1.5 tsp baking powder
- 1.5 tsp salt
- Black pepper, to taste

Instructions:

1. Preheat the oven to 180°C (350°F).
2. Grate the Parmesan cheese and set aside.
3. In a bowl, combine milk, olive oil, eggs, crumbled feta (80 g), and chopped basil leaves.
4. Add flour, baking powder, salt, and black pepper to the mixture. Stir well to combine.
5. Slice the zucchini into thin slices (about 1-2 mm) and gently fold them into the batter gradually.
6. Grease a loaf pan or line it with parchment paper.
7. Pour the zucchini mixture into the pan, spreading it evenly and pressing down gently.
8. Sprinkle the grated Parmesan cheese on top of the cake.
9. Bake in the middle of the oven for 30 minutes at 180°C, then increase the temperature to 200°C (392°F) and bake for an additional 20 minutes until the top is beautifully golden brown.
10. Turn off the oven and leave the door slightly ajar, allowing the cake to cool in the oven for an additional 10 minutes.
11. Let the cake cool completely at room temperature before removing it from the pan.
12. Finish with crumbled feta and basil leaves. Serve cold or warm.

Nutritional Information (per serving):

- Calories: 180
- Protein: 8 g
- Carbohydrates: 12 g
- Fat: 10 g
- Fiber: 2 g

Reviews: 3.11 (3306 reviews) ★★★★★ share