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Zucchini Parmesan Cakes

Vegetables35 minutes6 unit people100 calories
1/52/53/54/55/5 (7 votes)
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By Ana Valdes

cakes-zucchini-parmesan2

To goas appetizer or as a dinner with a salad, these cakes zucchini y Parmesan, filled with melted cheese, they are delicious. They are like a small pudding with a mild flavor. They can be taken cold or hot, better tempered.

If we accompany them with a salad, like the green salad with strawberries and chocolate vinaigrette, we have a delicious Dinner to surprise our guests.

Zucchini Parmesan Cakes

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Delicious cakes, ideal as an aperitif, to take away or as a complement to a dinner with a salad.

  • Ana Valdes
  • Kitchen: Modern
  • Recipe type: vegetables
  • Calories: 100
  • Rations: 6 unid
  • Cooking time:
  • Total time:

Ingredients

  • 50 g of Parmesan cheese, chopped
  • 100 g onion
  • 1 garlic clove
  • 25 ml oil
  • 150 g of zucchini
  • 1 / 2 teaspoon salt
  • 50 ml of milk
  • 50 g of wheat flour
  • 1 eggs
  • 3 portion cheeses

Preparation

  1. We preheat the oven to 200º.

  2. We introduce the chopped cheese in the glass and grate it with a turbo blow. We take out and reserve.

  3. Without having to wash the glass, add the chopped onion, salt, garlic and oil. We chop during 5 seconds at speed 5.

  4. Sauté for 5 minutes, Varoma temperature, speed 1. Without beaker. [b]

  5. Add the zucchini cut into large pieces. We chop during 5 seconds at speed 5.

  6. Add the grated cheese, milk, flour and egg. We mix during 10 seconds at speed 7.

  7. We grease 8 individual molds (flan, coulant or individual ceramic ones can be used) with a little oil.

  8. We pour the mixture up to the middle of each mold. We put half a cheese in each one. We fill the rest of the mold.

  9. Place in the preheated oven, with heat up and down, on a medium-height rack. We bake for 30 minutes at 200º.

  10. We take out of the oven, let them cool down a bit, unmold and serve.

Notes

For more units, increase the quantities proportionally, respecting times and speeds.[br]The cheese inside can be a portion, or a ball of fresh mozarella, or even a blue cheese.

Equivalences with TM21

TM31 / TM21 equivalences

More information - EGreen salad with strawberries and chocolate vinaigrette,


Discover other recipes of: Aperitif, Salads and Vegetables, Less than 1 hour, Vegetarian

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  1.   Josephine said
    ago 9 years

    Zucchini cakes

    Is the zucchini not too raw? Or perhaps when crushed it is already cooked in the oven. We could add the zucchini or squash for example, cooked a little with the onion beforehand.
    Thank you,
    J.P.S.

    Reply to Josefina
    1.    Ana Valdes said
      ago 9 years

      Hi Josefina. No, it is not raw at all. It is crushed and it takes half an hour to bake at 200º. I have not tried to cook them previously, but you do not need it. I would not do it, keep in mind that it lends its moisture to the dough, but if you want to try it, tell us how it turned out. The idea of ​​the pumpkin is very interesting to me, I think it can be very good, but I would not cook it either, it would give it the same treatment as the zucchini. A hug!

      Reply to Ana Valdés
  2.   Cintia said
    ago 9 years

    I did it tonight and the whole family loved it.
    It is very very good and nothing raw
    Another way for kids to eat zucchini
    Genial!

    Reply to Cintia
    1.    Ana Valdes said
      ago 9 years

      Sure yes, Cintia! Thanks for writing to us! A hug!

      Reply to Ana Valdés
  3.   maribel said
    ago 9 years

    Do you think it would look good with cornstarch so that celiacs can eat it?

    Reply to maribel
  4.   Rocio said
    ago 9 years

    I have already done them and they are really good !!
    I recommend them. I will repeat.
    Thank you very much for the recipes

    Reply to Rocio
    1.    Ana Valdes said
      ago 9 years

      Thanks Rocio! A kiss!

      Reply to Ana Valdés
  5.   Maria Jose said
    ago 9 years

    I wonder if the flour doesn't need to be sautéed so it's not raw before cooking.

    Thank you

    Reply to María José
    1.    Ana Valdes said
      ago 9 years

      Hello Maria Jose. No, you don't need it. They are baked, just like a muffin or a sponge cake. Follow the recipe and you will see how rich they come out. A hug!

      Reply to Ana Valdés
  6.   Angela said
    ago 9 years

    How do you do to keep it from falling ???….

    Reply to Angela
    1.    Ana Valdes said
      ago 9 years

      What do you mean, Angela? A hug

      Reply to Ana Valdés
  7.   PINK said
    ago 9 years

    Hi, could you make it all in a plum cake pan or muffin pan? is that I do not have molds of custards ... thank you!

    regards

    Reply to ROSA
    1.    Ana Valdes said
      ago 9 years

      Hi Rosa, you can make it in a muffin tin. In the plum cake as well, but the times and oven temperature would vary. If the molds are rigid or silicone, no problem. If they are made of paper, put several layers of paper to make it more rigid, as the mixture is heavy and if not, they will deform. A kiss!

      Reply to Ana Valdés
  8.   PINK said
    ago 9 years

    Ok, thank you very much Ana.
    A hug!

    Reply to ROSA