Preparation: 20 minutes
Cooking: 45 minutes
Equipment: large bowl, measuring glass, cake tin, oven
Peel and cut the courgettes. Cook them 15 minutes on the hob with a tbsp of olive oil.
In a large bowl, mix the flour, baking powder and eggs. Add milk and oil. Mix until it is homogeneous.
Then add the emmental, the goat cheese cut in pieces and the courgettes. Add salt, pepper, herbs.
Pour in the tin and cook in the oven at 180° for 45 minutes.
Let it cool down before eating.
Can be eaten cold or hot. Can be kept in the fridge several days.
Nice with a salad.
Usually I serve it with lamb’s lettuce that I arrange on the plate around the cake and I decorate with cherry tomatoes.
Courgettes and goat cheese can be replaced, keeping all the other ingredients.
– Salmon and spinach cake
– Dices of ham, olives and sun-dried tomatoes