Zucchini and Potato Cake

The zucchini and potato cake is a delicious main course or side dish, perfect for those who love the simple flavors of Italian cuisine. Here is the recipe.

Ingredients

• 3 medium zucchinis
• 3 medium potatoes
• 1 onion
• 100 g of grated cheese (parmesan or pecorino)
• 4 eggs
• 150 g of mozzarella (or another spun paste cheese)
• Extra virgin olive oil (to taste)
• Salt (to taste)
• Pepper (to taste)
• Chopped parsley (optional)
• Butter and breadcrumbs (for the baking dish)

Preparation

1. Start by washing the zucchinis and potatoes, then peel them and grate them with a coarse grater.

2. Thinly slice the onion and sauté it in a pan with a drizzle of extra virgin olive oil until it becomes transparent.

3. In a large bowl, combine the grated zucchinis and potatoes, add the sautéed onion, grated cheese, and chopped parsley, if using.

4. Beat the eggs in a separate bowl, season with salt and pepper, and then add them to the zucchini and potato mixture.

5. Cut the mozzarella into cubes and incorporate it into the mixture, mixing everything well.

6. Butter and sprinkle a baking dish with breadcrumbs, then pour the mixture into it. Level it out well with a spatula.

7. Bake in a preheated oven at 180 °C (356 °F) for about 40-45 minutes, until the surface of the cake is golden and crispy.

8. Let it cool down a bit before serving. The zucchini and potato cake can be enjoyed both warm and at room temperature.

Curiosity

The zucchini and potato cake has peasant origins, a recipe born to exploit the available vegetables and create a hearty dish. In different Italian regions, variations of this recipe can be found, sometimes enriched with other vegetables or different types of cheese.