Microwave Zucchini Cake
Delicious, light, quick, oil-free, and no need to sweat from the heat.
Ready in 5 minutes of preparation and 10 minutes of cooking without the use of oil or other fats.
Microwave Zucchini Cake is considered a fridge-cleaner cake because you can fill it as you like with any type of cold cut or cheese you already have available.
The one I present to you is filled with lean prosciutto and provolone.
It is easy to make, just grate the zucchinis, mix them with the eggs, Sicilian-style seasoned breadcrumbs, and form a first layer on the crisp tray of your microwave, then fill the inside and continue with the rest of the mixture, level it, and cook.
If you don’t have the crisp mode, you can use the micro-grill mode, or cook it in a traditional oven.
At the end of cooking, when it has cooled down, you can decorate it as you like with cherry tomatoes or any other type of vegetable.
These I thought for you:
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Microwave
- Cuisine: Italian
- Seasonality: All seasons
- Energy 332.63 (Kcal)
- Carbohydrates 33.25 (g) of which sugars 6.91 (g)
- Proteins 21.66 (g)
- Fat 12.77 (g) of which saturated 5.76 (g)of which unsaturated 6.16 (g)
- Fibers 3.01 (g)
- Sodium 814.85 (mg)
Indicative values for a portion of 175 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
Let’s go shopping
- 4 eggs
- 10.5 oz zucchinis (grated)
- 1.25 cups breadcrumbs (Sicilian-style seasoned click here for the recipe)
- 2 oz prosciutto (or other cold cut of choice)
- 2 oz provolone (or scamorza)
- to taste cherry tomatoes
Tools
- 1 Knife
- 1 Grater
- 1 Towel
- 1 Bowl
- 1 Baking pan 10-inch
- 1 Microwave oven
Steps
To make the
microwave, the first thing to do is wash the zucchinis, trim them, and grate them.
Once grated, place them on a clean towel and squeeze them to remove excess moisture.
Transfer the zucchinis into a bowl and add the eggs.
and the Sicilian-style breadcrumbs. To see how I prepare the Sicilian-style breadcrumbs, click here
beat the mixture, season with salt and pepper, take the crisp tray of your microwave, place a sheet of parchment paper on it, and…
divide the mixture in half.
spread the first part of the mixture into the desired shape, I made it circular with a height of about 1/2 inch, level it with a spatula, and
place the shredded prosciutto and diced provolone or scamorza on top.
and the diced provolone or scamorza.
Proceed by placing the rest of the zucchini-egg mixture on top, leveling it from the sides and the top.
Now put the tray in your microwave, select the crisp mode, and let it run for the first 5 minutes. After the time has passed, check your zucchini cake because depending on the oven, you might need to continue cooking for another 5 or 8 minutes.
After the time has passed, gently press the center of the zucchini cake to see if it doesn’t sink.
If it doesn’t sink, the cake is ready; then, with caution, use oven mitts to remove it from the oven and let it cool.When it’s warm, you can remove the parchment paper, transfer it to a serving plate, and decorate as you like; serve warm or cold.
Storage
Microwave Zucchini Cake can be stored for about 2 days in the fridge
Microwave Zucchini Cake can be stored for about 2 days in the fridge
Tips
If your microwave does not have a crisp mode, you can use the micro grill mode, or start the cooking in the microwave and then switch to the grill.
For those without a microwave, you can bake the zucchini cake in a regular oven.
FAQ (Questions and Answers)
Microwave Zucchini Cake
Can I change the filling?
Yes, you can choose any type of cold cut or cheese you like
Can I substitute the zucchinis? And with what?
Yes, you can substitute zucchinis with finely chopped champignon mushrooms or grated pumpkin, or by combining grated potatoes with grated carrots or even Sicilian long zucchini, all raw.
