Zucchini and broccoli cake

HealthyFoodMom.com - Zucchini and broccoli cake - Healthy and gourmet meal idea

Zucchini and broccoli cake

Prep Time15 mins
Cook Time30 mins
Total Time30 mins
Course: Appetizer
Cuisine: Healthy and gourmet meal idea, Healthy eating
Keyword: accompaniments, Appetizer, Plats, Vegetables
Servings: 8
Calories: 210kcal


  • 450 g Courgettes
  • 80 g Grated parmesan
  • 150 g Flour
  • ½ c. coffee Yeast (or yeast flour incorporated)
  • 6 eggs
  • 300 g Brousse
  • 180 g Broccoli florets
  • 2 tbsp. soup Pesto
  • 2 Cloves of garlic
  • 3 Onions new


  • Preheat the oven to 200 ° C (6/7).
  • Peel the garlic and slice it. Wash and slice the sliced ​​onions.
  • Heat the oil in a pan and fry the garlic and onions for 3 or 4 minutes to brown.
  • Wash the broccoli florets and blanch them in a large volume of salt water for 3 minutes. Drain and reserve.
  • Wash the zucchini, cut off the ends and grated them.
  • In a bowl, mix, onions and garlic, zucchini, parmesan and flour. Make a well in the flour, add the eggs, then mix everything. Stir in the bush, pesto and broccoli florets.
  • Pour the mixture into a baking dish (20 to 30 cm), covered with greaseproof parchment paper. Bake for 25 to 30 minutes.
  • At the end of the oven, cut the cake in square portions and serve it with a few leaves of salad and cherry tomatoes.

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