Zucchini and Potato Savory Cake
This savory cake is a delightful fusion of tender zucchini and hearty potatoes, all baked together into a flavorful, satisfying dish. The zucchini adds moisture and a subtle freshness, while the potatoes contribute a comforting, hearty texture. A perfect balance of savory herbs and spices makes this cake a great side dish or even a light meal on its own. With a golden, crispy exterior and a soft, flavorful interior, it’s a dish that’s sure to please everyone at the table.
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
Step-by-Step 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.
Cooking Tips
Don’t Skip Draining the Zucchini: Zucchinis contain a lot of water, so squeezing out the excess liquid is essential for achieving the right texture. Failing to do this can make the frittata watery.
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.
Cheese Variations: Feel free to experiment with different cheeses. Cheddar, Gouda, or feta would also work well in this recipe.
Use a Non-Stick Pan: A well-oiled or non-stick pan will help to prevent the frittata from sticking and make it easier to remove from the skillet.
Add Extra Veggies: You can easily customize this recipe by adding other vegetables like spinach, bell peppers, or mushrooms.
Storage
In the Refrigerator: Store leftover frittata in an airtight container in the fridge for up to 3 days. Reheat slices in the microwave or in a skillet over low heat.
Freezing: The frittata can also be frozen 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.
Nutritional Facts (Per Serving)
Calories: 290 kcal
Protein: 12g
Fat: 18g
Carbohydrates: 22g
Fiber: 3g
Sugar: 3g
Sodium: 620mg