Tuesday, July 9, 2013

Easy Round Zucchini and Porcini Mushroom Cake

Round Zucchini and Porcini Mushroom Cake
This is a great tasting snack or appetizer.  It's so easy to make and the steps are simple to follow.  It's the perfect snack for tea time or afternoon snack.

My own original recipe.
Prep Time: 10 minutes / Cook Time 20 minutes
Round Zucchini and Porcini Mushroom Cake

  • 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
Cooking Directions:
  1. 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.
  2. 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. 
  3. Sprinkles with the left over grated parmesan cheese.
  4. Then bake over 325 degrees for about 20 to 25 minutes or until it turns a little golden. 
  5. Serve and enjoy.


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