The 12-Spoon Savory Zucchini Cake is the ideal solution when you’re looking for a versatile dish, perfect to serve as a main course, for a buffet with friends, or as the star of a delicious aperitif. Thanks to the yogurt base, the texture remains incredibly soft and fluffy, enriched with the melted heart of scamorza cheese. It’s a vegetarian recipe that’s precious because it can be enjoyed both warm and cold, maintaining its deliciousness.
The secret of this preparation lies in the simplicity of the proportions: you don’t need a scale, just a spoon. The sweetness of the sautéed zucchini blends with the fresh touch of lemon, creating a delicate balance of flavors that always wins over guests at the first bite.
If you love savory vegetable cakes, try the savory cake with broccoli and ricotta or the savory cake with pumpkin and Asiago. You can try the spinach strudel or the savory cake with potatoes and stracchino, or even a savory cake with mixed vegetables.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Preparation of the 12-Spoon Savory Zucchini Cake
- 12 tablespoons All-purpose flour
- 12 tablespoons Milk
- 12 tablespoons Vegetable oil
- 1 jar plain yogurt
- 3 Eggs
- 1 packet instant yeast for savory preparations
- 1 pinch Salt
- 3 Zucchini
- Half Onion
- 3 tablespoons Extra virgin olive oil
- 7 oz Scamorza (provolone)
- Half grated lemon zest
Preparation of the 12-Spoon Savory Zucchini Cake
Wash and cut the zucchini into small pieces. In a pan, slice the onion and let it soften with a drizzle of extra virgin olive oil. Add the zucchini, season with salt and pepper, and sauté for about ten minutes, then let them cool.
In a large bowl, place the sifted flour together with the yeast. Start adding the milk, vegetable oil, and yogurt. Add the eggs one at a time, ensuring that the previous one is well absorbed before adding the next. Finish with a pinch of salt and the grated lemon zest.
Take the sautéed zucchini and cubed scamorza cheese and add them directly to the batter. Gently mix with a spatula to distribute the filling evenly, ensuring a rich filling in every slice.
Line a cake pan with parchment paper and pour the mixture inside, leveling it well. Place it in a preheated static oven at 350°F and bake for about 40-45 minutes. The surface should be well browned; always perform the toothpick test before removing from the oven.
Tips for a Perfect Result
For an impeccable buffet: if you make it for a party, cut it into regular cubes once cold: the finger food effect is guaranteed.
Smoked scamorza cheese: for a more decisive and rustic flavor, try the smoked version that enhances the taste of zucchini.
Cooling: it’s essential to let it rest in the pan for at least 15 minutes before removing it, so the yogurt structure can stabilize.
Variants
Lactose-free: you can use plant-based yogurt and milk without added sugars and a lactose-free scamorza.
Aromatic herbs: replace the lemon with marjoram or fresh thyme if you prefer a more herbal aroma.
Muffin format: for an even more practical buffet, use muffin molds: the cooking times will be reduced to about 20-25 minutes.
Storage
In the fridge: it keeps well for 2 days in a closed container.
At room temperature: if you need to serve it at an event, it can stay out of the fridge for several hours without losing fluffiness.
Your Turn!
The 12-Spoon Savory Zucchini Cake is the wildcard that solves every situation, from a planned dinner to a great Sunday buffet. It’s simple, fragrant, and incredibly soft.
What occasion do you prefer to serve these rustic cakes? Let me know in the comments, and if you try it, remember to tag me on social media!
FAQ (Questions and Answers)
Can I prepare it the day before?
Absolutely yes! In fact, making it in advance allows the flavors to blend even better. Just cover it well to keep it moist.
What can I use instead of scamorza cheese?
It’s also great with mild provolone, fontina, or cubes of feta for a saltier touch.
Can I add other vegetables?
Of course, you can add zucchini flowers or peas sautéed along with the zucchini to make it even more colorful.
