Cake to zucchini
Instructions
Separate the flowers from Zucchini and wash them quickly under running water, then spezzettateli.
Regular cubes cut the ham and grate the cheese.
Coarsely chopped zucchini and rosolatele, flame in a pan with 20 g of butter, so you lose the vegetation water.
Add then the flowers and leaves of Basil and simmer again for a couple of minutes, then add salt and pepper to taste.
Sift the flour with the yeast, then knead dough with 40 g of butter, eggs, salt and pepper.
Add the hot milk, courgettes, the flowers, the ham and cheese and stir carefully.
Pour the mixture into a mold by plumcake, anointed with the remaining butter, and let it stand for 15 minutes.
Cook in preheated oven at 180 degrees for about an hour (to check for doneness, insert a toothpick in the Center and pull it out: must be dry).
After cooking, let stand the cake for 10 minutes at room temperature, then dessert, turn out, let it cool and serve.
Ingredients and dosing for 8 persons
- 150 g of courgettes with flower
- 200 g of flour
- 3 eggs
- 10 cl of milk
- 50 G = = Ham (slices From 50 G)
- 50 g of emmenthal cheese
- 80 g of butter
- 1/2 teaspoon of baking powder
- 1 sprig of basil
- Salt
- Pepper