Introducing a delightful twist to your vegetable repertoire – the Savory Vegetable Cake. Perfect for a nutritious and delicious meal, this cake is packed with fresh veggies and creamy mascarpone, making it a unique and flavorful addition to your table.
Calories: 326 kcal/serving
Servings: 8
Cooking Time: 2 hours 30 minutes
Protein/Fat/Carbs: 20.4 g/25.5 g/3.6 g
Ingredients for 8 servings:
- Red onion – 1
- Garlic – 2 cloves
- Basil – 1 sprig
- Vegetable oil – 1 tablespoon (15 ml)
- Spinach – 3.5 oz (100 g)
- Mascarpone cheese – 17.6 oz (500 g)
- Salt
- Grated Parmesan – 2.6 oz (75 g)
- Zucchini – 1
- Eggs – 4
- Green beans – 5.3 oz (150 g)
Instructions:
Prepare the Vegetables:
Peel and finely chop the onion and garlic. Wash the zucchini and slice it lengthwise in half, then cut each half into thin slices crosswise. Trim the ends off the green beans and cut large beans in half. Wash and dry the spinach and basil, and separate the basil leaves.
Heat the vegetable oil in a skillet and sauté the onion for about 4 minutes. Add the zucchini and green beans, cooking and stirring for 6 minutes. Add the garlic, cook for another minute, then remove from heat.
Combine Ingredients:
Transfer the sautéed vegetables to a large bowl. Add the spinach and basil leaves, season with salt and pepper, and mix well. Allow the vegetables to cool.
In another bowl, combine the mascarpone and eggs, beating until smooth. Add this mixture to the cooled vegetables and mix thoroughly.
Prepare the Baking Form:
Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) round high-sided baking dish with butter and sprinkle 2 tablespoons of grated Parmesan inside. Pour the vegetable mixture into the dish, smoothing the top, and sprinkle with the remaining Parmesan.
Bake and Chill:
Bake in the preheated oven for 30 minutes. Let the cake cool to room temperature, then refrigerate for at least 3 hours before serving.
Enjoy your flavorful and nutritious Savory Vegetable Cake, perfect for a unique and satisfying meal!
