Round Zucchini and Porcini Mushroom Cake |
My own original recipe.
Prep Time: 10 minutes / Cook Time 20 minutes
Round Zucchini and Porcini Mushroom Cake
Ingredients:
- 2 medium round zucchinis or one medium size regular zucchini
- 1 cup dried porcini mushroom - soaked and roughly chopped
- 1 cup grated parmesan cheese - save 1/4 cup for sprinkles
- 2 oz pepper jack cheese - cut small dice
- 1 stem fresh rosemary - chopped
- 1 tbsp chopped fresh oregano
- 2 tbsp olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- Pinch of salt
- You will need four mini tart baking pans or use a cupcake baking pan instead
- Wash the zucchini and grate it by using a food processor or regular grater, then with your hand squeeze out the juice as much as you can.
- In a bowl, mix all the ingredients together (except for the 1/4 cup parmesan cheese) then place the cake into a greased mini tart baking pan.
- Sprinkles with the left over grated parmesan cheese.
- Then bake over 325 degrees for about 20 to 25 minutes or until it turns a little golden.
- Serve and enjoy.
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