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Zucchini and Mushroom Cake with Old Cheddar and Basil


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  • 6 oz (200 g) green zucchini
  • 5 oz (150 g) mushrooms
  • 3 eggs
  • 1 oz (30 g) flour
  • 2 1/4 cups (550 mL) milk
  • 1 clove garlic chopped
  • Chopped basil
  • 1/2 oz (15 g) butter
  • 5 oz (150 g) sharp cheddar
  • Basil leaves
  • Salt and freshly ground pepper


Servings 4
Preparation time 15mins
Cooking time 50mins


Step 1

Mix eggs and flour, then add milk to make a smooth paste. Fold in chopped garlic and basil. Add salt and pepper.

Slice zucchini and mushrooms thinly. Blanch zucchini in boiling water for 30 seconds. Drain. In a frying pan, stir-fry mushrooms quickly in butter. Place zucchini and mushrooms in a gratin dish. Add salt and pepper.

Pour egg mixture over zucchini and mushrooms. Top with sliced sharp Canadian Cheddar. Place a few basil leaves on top and bake at 400 °F (200 °C) for 30 to 35 minutes. The cake will rise slightly and the cheese will form a golden crust. Serve warm

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