Good morning! Today I present a zucchini and potato cake that I prepared for myself and my son, the two openly declared zucchini eaters in the family.
A cake so tasty that even, believe it or not, the two “anti-zucchini” people in the family ate it! 😀
So, after this tangible proof, I can confirm my conviction that the cooking method can be a great ally for those moms like me who fight daily with children that… I wouldn’t even say they don’t eat vegetables anymore but reject them outright! 😅
Well, this cake is good! And if my daughter, who hates zucchini, says so, you can believe it!!
The idea for this cake was given to me by Giovanni from the Blog Peccato di gola, thanks to this recipe. I personalized it a bit, deciding to grate the zucchini so they would be almost invisible little pieces, and you can imagine why.
Ahhh but how, you don’t know the famous saying “if the anti-zucchini daughter doesn’t see the pieces, then she will surely eat”? Ehm, my sense of humor is personalized, I know 😁 but it’s true, really!!!
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Do you also have this age-old problem of children not eating vegetables? Then take a look at these other recipes with hidden vegetables! 👇
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stovetop, Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 2 zucchini
- 2 potatoes
- 3 tablespoons breadcrumbs
- 3.5 oz provolone (or other cheese of your choice)
- 2 slices sandwich bread
- 1 tablespoon extra virgin olive oil
- 1 pinch pepper
Tools
- Grater
- Pan
- Baking Tray
Steps
Peel the potatoes and wash the zucchini.
Grate both the potatoes and zucchini with a coarse grater (but if you prefer, you can julienne them).
Cook them with a little oil in a non-stick pan for no more than about ten minutes with a closed lid, stirring occasionally, then turn off the heat, add a couple of tablespoons of breadcrumbs or even three, a bit of pepper and mix.
Transfer to a baking tray, or a cake tin, lightly greased.
Dice the cheese, distribute it over the vegetables and press down with your fingers or the back of a spoon to sink the cheese cubes into the zucchini and potato mixture.
Roughly break the slices of sandwich bread (I used large slices like panbauletto, if you prefer thinner toast bread, 3 slices may be needed).
Place the slices in the blender cup and briefly pulse to turn the bread into crumbs. You will get a breadcrumb made of coarse crumbs that will produce a tasty and attractive crust.
Spread the sandwich bread crumbs over the entire zucchini and potato cake and bake at 356-392°F for about 15 minutes, or until the breadcrumb browning is to your liking.
Let it cool slightly before serving.
Tips for Salt-Free
For those who don’t know yet, I cook without adding salt. If you’re curious to know more, I’ve told all about it in this article.
And as always, I invite you to read my salt-free tips. Try to put them into practice!
If you’re interested in reducing or eliminating salt, always remember to:
□ Gradually reduce the salt, the palate needs to get used to it slowly and should not notice the progressive reduction.
□ Use spices. Chili, pepper, curry, nutmeg, cinnamon, cloves, cumin…
□ Use aromatic herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
□ Use seeds. Sesame, pine nuts, almonds, walnuts…
□ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
□ Use my salt-free vegetable granule
□ Prefer fresh foods.
□ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
□ Avoid bringing the salt shaker to the table!
□ Occasionally allow yourself a break from the rule. It’s good for the mood and helps perseverance.
If you don’t want or can’t give up salt:
□ You can still try my recipes by salting according to your habits.
I’ll be waiting for you!
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On my Facebook page, on my Pinterest boards, in my two groups: Catia’s group, in the kitchen and beyond and Just what I was looking for! and if you like… subscribe to my Newsletter
