Do you still think cakes can only be sweet? We propose a very easy zucchini cake recipe that is so versatile and delicious that you can eat it hot, warm and even cold. In addition, you can give it the touch that you like the most by varying the spices, you can add cumin, curry, thyme... And another advantage of this recipe is that it can be kept in the refrigerator for a couple or three days.
> 2 zucchini
> 2 onions
> 3 eggs
> 100 milliliters of cream
> 100 milliliters of milk
> Oregano to taste
> 100 grams of grated cheese to gratin
> Extra virgin olive oil
> Salt to taste
> Ground black pepper to taste
1. Peel the onions and cut them into thin strips. Wash the zucchini and cut them into thin slices.
2. In a frying pan with a little oil, sauté the onion and zucchini and season with salt and pepper to taste. After about 10 minutes, drain and reserve.
3. Preheat the oven to 180ºC with heat up and down.
4. In a bowl, beat the eggs, add the cream, milk, oregano, a pinch of salt and mix well.
5. Add the vegetables to the bowl with the rest of the ingredients and mix.
6. Pour the mixture into an oven-safe container and sprinkle the grated cheese on top.
7. Place the tray in the oven and cook for 25 minutes. Do the toothpick test and if it is still not well set, leave it for about 5 more minutes. (You already know that each oven is different. If the cheese has browned too much, you can cover the cake with aluminum foil and bake for as many minutes as you need.)
8. Remove the cake from the oven, let it rest for ten minutes and enjoy.
Difficulty: low
Time: 40 minutes
Servings: 4
Caloric intake: 390
