Yield: 1
vegetable cake recipe
Today's recipe is a classic: vegetable cake... A fantastic way for the entire family to eat vegetables, because as parents, we are the first to have to eat a lot of vegetables for ourselves, and because we are an example to follow because our children imitate us in everything.
Prep Time
10 minutes
Cook Time
20 minutes
Additional Time
10 minutes
Total Time
40 minutes
Ingredients
- 1 zucchini
- 3 carrots
- 150 gr frozen peas
- 150 g of frozen green beans
- 1 onion
- 4 eggs
- 200 ml of liquid cream for cooking
- Extra virgin olive oil
- Shall
- Freshly ground black pepper
Instructions
- We peel the onion and slice it thinly. We thoroughly wash the zucchini under running water, then trim and cut it into half-slices. Both the onion and the zucchini were poached in a pan with extra virgin olive oil. We made a reservation.
- Peel and cut the carrots into small cubes; cook in water for about 8 minutes; cook the peas and beans separately in the same manner. Cool under running water to stop the cooking process and then drain.
- In a large mixing bowl, whisk together the eggs, liquid cream, and a pinch of salt and pepper. Combine the zucchini, onion, and cooked vegetables in a mixing bowl.
- We pour this mixture into an elongated mold, similar to a plum cake; if it is not made of silicone, grease it with a little oil or butter to keep it from sticking. We put it in a preheated oven at 160 degrees Celsius for 40 to 45 minutes, then check it with a skewer to see if it's done; if it comes out clean, it's done.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 347Total Fat 27gSaturated Fat 14gTrans Fat 1gUnsaturated Fat 11gCholesterol 243mgSodium 135mgCarbohydrates 17gFiber 5gSugar 8gProtein 12g