This zucchini cake is a delicious savory dish made with grated vegetables, cooked ham, and melted cheese. Topped with golden, crispy breadcrumbs, this oven-baked cake makes a wonderful main meal served with a fresh salad, roasted vegetables, or your favorite side dishes.
To make this zucchini and potato cake, you combine grated zucchini and potatoes with eggs, flour, olive oil, and rosemary. Half of the mixture is spread into a baking dish, followed by layers of ham and mozzarella. The remaining vegetable mixture is added on top before the cake is finished with olive oil and breadcrumbs and baked until golden brown. With its tender vegetable layers, savoury filling, and cheesy centre, this recipe is a great way to enjoy zucchini in a new and delicious way.
What is Savory Zucchini Cake?
This savory zucchini cake is a baked dish made by combining grated zucchini and potatoes with eggs and a few simple seasonings. Unlike traditional sweet cakes, this recipe uses vegetables as its main ingredients and includes a filling of cooked ham and mozzarella cheese.
The potatoes give the cake a hearty texture, while the zucchini adds a delicate flavour. The eggs and flour help bind everything together, allowing the cake to hold its shape when sliced. The ham adds a savoury taste, and the mozzarella melts into a deliciously creamy filling. A topping of breadcrumbs creates a golden crust that contrasts beautifully with the soft interior.
This dish is perfect for lunch or dinner, but it can also be served as a side dish or cut into smaller portions for a party or gathering.
Pro Tips
- Zucchini and potatoes release a lot of water when grated. Squeeze them well before mixing them with the other ingredients to prevent the cake from becoming soggy.
- Allow the cake to rest before slicing. This will help it set and make it easier to cut into neat portions.
- Check that the centre is cooked through, the top is golden brown, and the centre is set. The baking time may vary depending on your oven and how much moisture remains in the vegetables.
- Use breadcrumbs for a crispy topping. Sprinkle breadcrumbs over the top before baking to create a golden, crunchy crust. You can also drizzle a little olive oil over the breadcrumbs to help them brown.
Frequently Asked Questions
Can I Make Zucchini Cake Without Ham?
Yes! You can easily leave out the ham if you prefer a vegetarian version. You could add sautéed mushrooms, spinach, or thinly sliced roasted peppers instead.
What Cheese Can I Use Instead of Mozzarella?
Mozzarella is a great choice because it melts beautifully and creates a soft, creamy centre. However, you can also use provolone, Gruyère, cheddar, or another cheese that melts well. You can even combine mozzarella with Parmesan for extra flavour.
Can Zucchini Cake Be Made Ahead of Time?
Yes, you can prepare the vegetable mixture ahead of time, although it is best to squeeze out the excess moisture just before assembling the cake. You can also bake the cake in advance and reheat it in the oven before serving.
How to Store Savory Zucchini Cake
Leftover zucchini cake can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat it, place the slices in an oven preheated to 350°F (180°C) until it is heated through. This will help keep the outside crispy while warming the cheesy filling. You can also freeze individual portions for up to 2 to 3 months and thaw them in the refrigerator before reheating.
Ingredients
How to Make Savory Zucchini Cake
Grate the zucchini and potatoes into a large bowl. Mix them together, then squeeze out as much excess water as possible.
Grate the zucchini and potatoes into a large bowl. Mix them together, then squeeze out as much excess water as possible.
Add the eggs, salt, rosemary, olive oil, and flour to the grated vegetables, and mix until evenly combined.
Add the eggs, salt, rosemary, olive oil, and flour to the grated vegetables, and mix until evenly combined.
Grease a 26 cm round cake mold with olive oil. Spread half of the vegetable mixture into the mold and level it with a spatula.
Grease a 26 cm round cake mold with olive oil. Spread half of the vegetable mixture into the mold and level it with a spatula.
Arrange the cooked ham slices over the vegetable mixture, then add the mozzarella in an even layer. Cover the ham and mozzarella with the remaining vegetable mixture.
Arrange the cooked ham slices over the vegetable mixture, then add the mozzarella in an even layer. Cover the ham and mozzarella with the remaining vegetable mixture.
Smooth the top with a spatula, drizzle with a little olive oil, and sprinkle with breadcrumbs. Bake in a preheated oven at 374°F (190°C) until the cake is golden brown and cooked through, approximately 40 to 50 minutes depending on your oven. Allow it to rest for 10 to 15 minutes before slicing.
Smooth the top with a spatula, drizzle with a little olive oil, and sprinkle with breadcrumbs. Bake in a preheated oven at 374°F (190°C) until the cake is golden brown and cooked through, approximately 40 to 50 minutes depending on your oven. Allow it to rest for 10 to 15 minutes before slicing.
Cut it into slices, and serve and enjoy!
Cut it into slices, and serve and enjoy!
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