Whole unsweetened yogurt
• 63 kcal
sliced stretched cheese curds
Flour type 00
• 349 kcal
Extra virgin olive oil
• 0 kcal
Grated Grana Padano
Medium sized zucchini
• 91 kcal
• 0 kcal
• 30 kcal
yeast for savory pie
• 21 kcal
• 21 kcal
Calories refer to 100 grams of product
The zucchini pancake it’s a light and delicious preparation, very simple to do: it is made with black zucchini and very little flour. In preparation, the courgette they are used in small cubes e used as a base for the cake, in order to obtain a pleasantly crunchy and fresh final consistency. A rustic light, thanks to the very low fat content and the use of natural whole yogurt: you can serve it as appetizers, even for a buffet, like vegetarian main course, or even like single dish.
For a more rustic taste, you can use half a 00 of flour and half whole flour; if you want to make the cake even lighter, you can omit stringy cheese and sprinkle the seed surface, such as flax, sunflower or poppy seeds. Here’s how to make it perfect.
How to make a zucchini pie
Collect the yogurt in a large bowl (1), then add the milk, oil, eggs and mix.
Also add the flour, salt, Parmesan and baking powder (2), then mix briefly.
Continue to add the zucchini cut into small cubes to the dough with the scallion and a bunch of chopped parsley (3).
Mix briefly with a spatula and pour the mixture into a springform pan 20-22 cm in diameter, lined with parchment paper (4).
Level the mixture with a spatula (5) and bake in a static oven preheated to 190 ° C for about 50 minutes.
Take out the cake, cover the surface with the cheese slices (6) and bake again for about 5 minutes.
Take the cake out of the oven, let it rest for 5 minutes, then use a sharp knife to remove the edges, unmold it and serve it with fresh basil (7).
You can store the cake in the refrigerator, tightly closed in an airtight container, for 1 to 2 days. Alternatively, you can freeze it, already portioned: it will keep for 1 to 2 months.