Gâteau de courgettes au chabichou - n°405

chabichou cheese

🥗Healthier: goat cheese

💰Cheaper: feta cheese

Feta is more widely available and less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a cost-effective substitute.

Remove the ends from 2 and a half zucchinis.

Slice the half zucchini into thin rounds and grate the other two zucchinis using a food processor.

Place the grated zucchini in a colander, add a little salt, mix, and let it drain for about 15 minutes.

After draining, place the grated zucchini in a clean cloth and squeeze to extract as much water as possible.

Peel and finely chop 1 onion and 2 cloves of garlic.

Heat a pan over medium heat and add 1 tablespoon of olive oil.

Add the chopped onion and lardons to the pan and sauté for 5 minutes.

Add the garlic and the grated zucchini to the pan, mix, and continue cooking for another 5 minutes.

Season lightly with salt, pepper, and add oregano, then remove from heat and let cool.

Preheat the oven to 180°C (356°F) in convection mode.

In a large bowl, crack 2 eggs and beat them, then add flour and baking powder.

Prepare a 20 cm square cake pan by greasing it lightly and lining it with parchment paper.

Pour the egg mixture into the prepared pan.

Add the remaining chabichou cheese, crumbled, and the zucchini rounds on top, then sprinkle more crumbled cheese over it.

Bake in the preheated oven for 25 to 30 minutes.

After 30 minutes, check that the cheese is slightly golden and the cake is done, then let it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens