The rustic cake with zucchini and scamorza cheese is a tasty savory pie that requires no rising time, and is very easy to prepare.
Made with instant yeast for savory preparations and simple ingredients, it is a vegetable savory pie perfect for a picnic, an outing, a casual dinner, to enrich a party buffet, stuffed with grilled zucchini and tasty scamorza cheese.
Read on to learn how to make the rustic cake with zucchini and scamorza cheese with the easy recipe below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 2 zucchini (grilled)
- 2 cups all-purpose flour
- cup milk
- cup vegetable oil
- cup grated Parmesan cheese
- 3.5 oz scamorza cheese
- 1 packet instant yeast for savory preparations
- poppy seeds
- salt
Preparation of Rustic Cake with Zucchini and Scamorza
Cut the scamorza cheese into thin slices.
In a large bowl, beat the eggs with the grated cheese and a teaspoon of salt using electric whisks.
Gradually add the milk and vegetable oil, and then the flour a little at a time, without stopping stirring.Also incorporate the instant yeast for savory preparations, mixing until you have a homogeneous mixture.
Grease an 18 x 25 cm (7 x 10 inch) baking pan, flour it, and pour in half of the prepared mixture.
Arrange the grilled zucchini on the batter, cover with the scamorza cheese, and then pour in the rest of the batter.Sprinkle the surface with poppy seeds and bake your rustic cake with zucchini and scamorza cheese in a preheated convection oven at 340°F for about half an hour until your desired level of browning.
Remove from the oven, let it cool slightly, and serve.
Notes
Discover all other zucchini-based savory pie recipes by Chez Bibia by clicking HERE.
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