The Savory 12-Spoon Zucchini Cake is the ideal solution when you are looking for a versatile dish, perfect to serve as a main course, for a buffet with friends, or as the star of a tasty appetizer. Thanks to the yogurt base, the texture remains incredibly soft and fluffy, enriched by the melty heart of the scamorza cheese. It’s a vegetarian recipe that can be enjoyed both warm and cold, maintaining all its goodness.
The secret of this preparation lies in the simplicity of the proportions: no scale is needed, just a spoon. The sweetness of the pan-sautéed zucchinis combines with the fresh touch of lemon, creating a delicate flavor balance that always wins over guests at the first bite.
If you love savory vegetable pies, try the savory pie with broccoli and ricotta or the savory pie with pumpkin and asiago. You can try the spinach strudel or the savory pie with potatoes and stracchino, or even a mixed vegetable savory pie.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6 servings
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the Preparation of the Savory 12-Spoon Zucchini Cake
- 12 tablespoons All-purpose flour
- 12 tablespoons Milk
- 12 tablespoons Vegetable oil
- 1 cup plain yogurt
- 3 Eggs
- 1 packet instant yeast for savory preparations
- 1 pinch Salt
- 3 Zucchinis
- Half Onion
- 3 tablespoons Extra virgin olive oil
- 7 oz Scamorza cheese (provola)
- Half grated lemon zest
Preparation of the Savory 12-Spoon Zucchini Cake
Wash and cut the zucchinis into small chunks. In a pan, slice the onion and let it soften with a drizzle of extra virgin olive oil. Add the zucchinis, season with salt and pepper, and sauté for about ten minutes, then let them cool slightly.
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 the previous one is well absorbed before adding the next. Finish with a pinch of salt and the grated lemon zest.
Take the sautéed zucchinis and the diced scamorza and add them directly to the batter. Gently mix with a spatula to evenly distribute the filling, ensuring a rich filling in every slice.
Line a baking pan with parchment paper and pour the mixture in, leveling it well. Place in a preheated static oven at 350°F and bake for about 40-45 minutes. The surface should be golden; always perform the toothpick test before removing from the oven.
Tips for a Perfect Result
For a flawless buffet: if you’re making it for a party, cut it into even cubes once cool: the finger food effect is guaranteed.
Smoked scamorza: for a bolder, rustic taste, try the smoked version which enhances the zucchini flavor.
Cooling: it’s essential to let it rest in the pan for at least 15 minutes before unmolding so that the yogurt structure can stabilize.
Variants
Lactose-free: you can use unsweetened plant-based yogurt and milk and lactose-free scamorza.
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 baking time will reduce to about 20-25 minutes.
Storage
In the refrigerator: it keeps well for 2 days in a closed container.
At room temperature: if you need to serve it at an event, it can safely stay out of the fridge for several hours without losing its softness.
Now it’s your turn!
The Savory 12-Spoon Zucchini Cake is the joker that solves every situation, from a planned dinner to the grand Sunday buffet. It is simple, fragrant, and incredibly soft.
What occasion do you prefer to serve these rustic pies? Let me know in the comments and, if you try it, remember to tag me on social media!
FAQ
Can I prepare it the day before?
Absolutely yes! In fact, preparing 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 feta cubes for a saltier touch.
Can I add other vegetables?
Sure, you can add zucchini flowers or peas sautéed with the zucchinis to make it even more colorful.
