A delicious, easy and quick recipe for a savory zucchini and feta cake flavored with rosemary and garnished with onion, garlic, Emmental cheese and parmesan. The cake is sprinkled with pine nuts for more taste and crunch.
INGREDIENTS
For the zucchini
2 small zucchini , about 330 g
1 small white onion
2 cloves garlic
1 sprig of rosemary
Salt
Pepper
Olive oil
The cake machine
4 small eggs
210 g flour
60 g grated Emmental cheese
30 g of parmesan
100 g feta
65 ml olive oil
65 ml of milk
1 sachet of baking powder
Salt
Pepper
Pine nuts or crushed almonds optional
INSTRUCTIONS
Zucchini
Peel the onion and garlic cloves then finely chop them.
Wash the zucchini then cut them into small pieces. (You can peel every other strip of zucchini).
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