Description
A savory, rustic cake packed with fresh zucchini, carrots, and Mediterranean herbs, baked to a golden crinkle for a delightful vegetarian main or side dish.
Ingredients
Scale
For the Crust:
- 2 medium zucchinis, grated and drained
- 2 large carrots, grated
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chopped fresh parsley
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C) and grease a 9-inch round cake pan.
- In a large bowl, combine grated zucchini, carrots, onion, and garlic. Squeeze out excess moisture using a clean towel.
- Add flour, Parmesan, eggs, olive oil, oregano, thyme, salt, pepper, and parsley. Mix until well combined.
- Pour the mixture into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, until golden brown and a toothpick inserted comes out clean.
- Let cool in pan for 10 minutes, then slice and serve warm.
Notes
You can customize the seasonings to taste.