Easy Cheesy Zucchini and Potato Bake
Zucchini and Potato Savory Cake
This Easy Cheesy Zucchini and Potato Cake is a delightful twist on traditional baking, bringing together the fresh, mild flavor of zucchini with the hearty texture of potatoes, The creamy touch of cheese, perfectly melted and blended throughout, makes every bite rich and satisfying, What makes this dish even more special is the addition of Parmesan, which adds a savory depth of flavor, while a hint of sugar subtly enhances the overall taste, balancing out the saltiness of the cheese.
This versatile recipe works wonderfully as either a main dish or a side, making it perfect for any occasion. Whether you’re serving it at a family dinner, a casual brunch, or a holiday gathering, it’s sure to be a hit with both adults and kids, Plus, it pairs well with a variety of accompaniments, from fresh salads to roasted meats or grilled vegetables, making it a great option for any meal.
Helpful Tips:
- Zucchini texture: Be sure not to overcook the zucchini in the pan. Cooking them for just 2 minutes on low heat helps keep their texture slightly firm, preventing them from becoming too mushy in the batter.
- Grating the potato and onion: Grate the potato and onion just before adding them to the batter to prevent oxidation, which can make them turn brown and lose flavor.
- Cheese variations: Feel free to substitute the cream cheese with ricotta, goat cheese, or another soft cheese for a different flavor profile. You can also use different hard cheeses like cheddar or gouda instead of Parmesan.
- Batter consistency: If the batter seems too thick after adding the flour, you can add a little more milk (1-2 tablespoons) to loosen it up. The batter should be thick but pourable.
- Resting before slicing: Let the plumcake cool slightly before slicing to allow the flavors to settle and for easier cutting.
Easy Cheesy Zucchini and Potato Bake
Cuisine: Ricetta DolciDifficulty: Esay4
servings40
minutes1
hour5
minutesIngredients
2 zucchinis
Salt and black pepper to taste
Extra virgin olive oil (evo)
4 large eggs
1 teaspoon sugar
100 ml milk
60 ml extra virgin olive oil (evo)
120 g all-purpose flour
11 g baking powder (for sweet or savory cakes)
1 medium potato, grated
1 small onion, grated
Grated Parmesan cheese to taste
Cream cheese to taste
STEP-BY-STEP INSTRUCTIONS
- Prepare the zucchinis:
Slice the zucchinis into thin rounds.Heat a bit of extra virgin olive oil in a pan and cook the zucchini slices on low heat for about 2 minutes. Set aside. - Prepare the main batter:
In a large bowl, beat 3 medium eggs with salt, black pepper, and 1 teaspoon of sugar.
Add the milk and extra virgin olive oil, mixing well.
Gradually add the flour and baking powder, stirring until you get a smooth batter. - Add the potatoes, onion, and zucchinis:
Grate one medium potato and a small onion.
Add the grated potato and onion to the batter and mix well.
Add the cooked zucchinis from step 1 and stir until combined. - Pour into the loaf pan:
Pour the batter into a greased loaf pan.
Add a few spoons of cream cheese on top and sprinkle with grated Parmesan cheese as desired. - Baking:
Bake in a preheated oven at 180°C (350°F) for about 40-45 minutes or until the plumcake is golden and cooked through.
- Note:
This zucchini, potato and cream cheese savory pie is perfect for a quick and tasty dinner, ideal for serving as a main course or as an accompaniment. Its delicate flavor and fluffy texture go perfectly with the stringy cheese and fresh vegetables. Be sure to serve it warm to best appreciate the melted cheese and its mix of flavors. Great to share with family or friends!
