Zucchini and Zucchini Blossom Cake

The zucchini and zucchini blossom cake is a delicious dish that celebrates the delicate flavors of this vegetable, and is a perfect recipe for a summer dinner or as an appetizer in a spring lunch. Here’s how to make it:

Ingredients

• 4 medium zucchini
• 8 zucchini blossoms
• 200 g flour
• 100 ml milk
• 3 eggs
• 100 g grated Parmesan cheese
• 1 packet of baking powder for savory cakes
• Salt and pepper to taste
• Extra virgin olive oil to taste
• 2 tablespoons chopped chives (optional)
• Butter for greasing the pan

Preparation

1. Preheat the oven to 180 °C and grease a baking pan with butter.
2. Wash the zucchini and slice them thinly.
3. In a skillet, heat a drizzle of oil and sauté the zucchini for a few minutes until tender. Season with salt and pepper.
4. Gently clean the zucchini blossoms, remove the inner pistils, and cut them into strips.
5. In a large bowl, beat the eggs and add the milk and Parmesan. Mix well.
6. Incorporate the sifted flour and baking powder, adding salt and pepper to taste, until you obtain a homogeneous batter.
7. Add the cooked zucchini and zucchini blossoms to the batter, along with the chopped chives if desired.
8. Pour the batter into the prepared pan and level it with a spatula.
9. Bake for about 35-40 minutes or until the cake is golden and a toothpick inserted in the center comes out clean.
10. Let the zucchini cake cool before unmolding and serving.

Fun Facts

Zucchini with their blossoms are highly appreciated in Italian cuisine, especially Neapolitan cuisine, where the blossoms are often stuffed and fried. Not only the beauty of the blossoms but also their delicate flavor makes this dish special and pleasing to both the eye and the palate. In addition, zucchini are a vegetable rich in water and low in calories, making them perfect for light and healthy dishes.