A light and tasty summer savory cake, perfect as an appetizer or a vegetarian main course.
Wash and slice the zucchini into very thin slices.
In a bowl, combine the eggs with the salt, the flour or starch, the yeast, the grated cheese, and the milk.
Add the zucchini slices to the mixture.
Pour the mixture into the oiled pan or one lined with parchment paper.
Sprinkle with a little grated cheese.
Bake in the oven at 180 degrees for about 35 minutes or in the air fryer at 160 degrees for about 30 minutes.
18 cm diameter pan
Air fryer
Store in the refrigerator for up to 2 days.
It can be served both hot and cold.
Italia, Emilia Romagna
| Energy (kcal) | 67.95 |
| Carbohydrates (g) | 7.44 |
| of which sugars (g) | 1.23 |
| Fat (g) | 2.33 |
| of which saturates (g) | 1.1 |
| Protein (g) | 3.6 |
| Fibre (g) | 0.95 |
| Salt (g) | 0.12 |
