The zucchini cakes are a simple and tasty appetizer, perfect for serving on special occasions. Initially, I had thought of preparing these little flans using zucchini flowers. Unfortunately, despite searching in all the supermarkets in my area, zucchini flowers were nowhere to be found this year.
So, I had to settle for using zucchinis, making some modifications to the original idea I had. Preparing these cakes is very simple! Once the zucchinis are grilled in a well-heated non-stick pan, arrange the vegetables inside aluminum ramekins. Those disposable aluminum ones, to be precise.
The filling consists of ricotta, grated pecorino, and a few chopped basil leaves to give these delicious little flans an even more summery flavor. Of course, you can substitute the ricotta with cheese of your choice. Curious to find out how to prepare them? Then I’ll leave the recipe below, because the zucchini cakes will be ready in a click!
If you’re looking for more zucchini recipes, also check out:
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 30 Minutes
- Preparation time: 20 Minutes
- Portions: 3 cakes
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Summer, Ferragosto
- Energy 196.38 (Kcal)
- Carbohydrates 7.11 (g) of which sugars 0.25 (g)
- Proteins 14.47 (g)
- Fat 12.93 (g) of which saturated 7.44 (g)of which unsaturated 2.96 (g)
- Fibers 1.34 (g)
- Sodium 1,388.42 (mg)
Indicative values for a portion of 137 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 zucchinis
- 1 cup g ricotta
- 1 oz g pecorino (grated)
- basil (fresh as needed)
- extra virgin olive oil (as needed)
- salt (as needed)
- pepper (as needed)
Tools
- Ramekins aluminum
- Basin
- Cutting Board
- Knife with thickness regulator
- Pan
Steps
To prepare the zucchini cakes, start by washing them. Then dry them with paper towels and trim the ends. With the help of a knife with a thickness regulator or a mandolin, slice them thinly lengthwise.
Grill the zucchinis in a non-stick pan for 2 or 3 minutes on each side and set them aside. Next, place the ricotta with the grated pecorino in a bowl. Chop the cleaned basil with the knife and add it to the bowl with the cheeses. Season with salt and pepper and mix.
Now lightly oil the aluminum ramekins. This way, it will be easier to unmold the little flans. Alternatively, if you prefer, you can also use food-grade plastic wrap. Then, place the grilled zucchini slices inside the ramekins, letting half of each slice hang out over the edges. I used 10 for each mold.
Fill with 2 or 3 tablespoons of ricotta cream and close by bringing the zucchini slices towards the center. Press gently and refrigerate for at least half an hour.
After the resting time, take the cakes out and unmold them onto a plate. Add a couple of basil leaves for decoration, if you like, and serve.
Storage and Tips for Zucchini Cakes
The grilled zucchini little flans can be prepared in advance and stored in the refrigerator for 1 or 2 days.
FAQ Questions and Answers for Zucchini Cakes
What can I substitute for ricotta?
As an alternative to ricotta, you can use another soft cheese of your choice: robiola or goat cheese.
