Invisible Zucchini Cake

The invisible zucchini cake is a delicious and light dish, perfect for a summer lunch or a tasty appetizer. Here is how to prepare it:

Ingredients

• 5-6 small to medium zucchinis
• 2 eggs
• 100 ml of milk
• 70 g of flour
• 50 g of grated cheese (parmesan or pecorino)
• Salt to taste
• Pepper to taste
• Nutmeg to taste
• Butter for greasing the pan
• Breadcrumbs for sprinkling the pan

Preparation

1. Preheat the oven to 180 °C.
2. Wash the zucchinis and cut them into very thin slices, preferably with a mandoline.
3. In a bowl, beat the eggs with a pinch of salt and pepper.
4. Add the milk and mix well.
5. Sift the flour and incorporate it into the egg and milk mixture to avoid lumps.
6. Add a grating of nutmeg and the grated cheese. Mix until you have a homogeneous batter.
7. Incorporate the zucchini slices into the previously prepared mixture, making sure all the slices are well coated.
8. Grease a baking pan with a little butter and sprinkle it with breadcrumbs.
9. Pour the zucchini mixture into the pan, leveling it well with a spoon.
10. Bake in the oven for about 40-45 minutes or until the surface is golden brown and a skewer inserted in the center comes out clean.
11. Let it cool down a bit before unmolding and serving.

Curiosity

The “invisible cake” gets its name from the fact that the slices of zucchini or apples (in the sweet version) overlap so much that they become almost invisible once baked, resulting in a very moist and juicy cake.

We can add an extra Italian touch by layering fresh basil leaves or a thin layer of pesto between the zucchini layers for a more intense aroma. The play of flavors will surely be appreciated!