The cake with zucchini flowers is a delicious Italian appetizer. The crispy puff pastry envelops a tasty filling made of eggs, cooking cream, chives, nutmeg, and fresh zucchini flowers. The cake is then baked until it turns golden brown. Perfect to serve as a summer appetizer or to bring to a dinner with friends.
Roll out the puff pastry in a buttered and floured cake pan, then place it in a cool place
In a bowl, beat the eggs and cream, add the Parmesan, chives, a pinch of nutmeg, salt, pepper, and olive oil, mixing well
Preheat the oven to 210 degrees
Finely chop 5 zucchinis with the flowers and add them to the mixture in the bowl
Mix well, prick the puff pastry with a toothpick, pour the mixture inside, and bake
Slice the remaining zucchinis lengthwise to facilitate cooking
After 10 minutes, remove the cake from the oven and arrange the sliced zucchinis in a radial pattern
Continue baking in the oven for 20 minutes at 180 degrees
Serve warm
Cake pan
Pan
Glass
Italia
| Energy (kcal) | 92.67 |
| Carbohydrates (g) | 5.46 |
| of which Sugars (g) | 1.56 |
| Fat (g) | 6.61 |
| of which Saturates (g) | 3.13 |
| Protein (g) | 2.47 |
| Fiber (g) | 1.34 |
| Sale (g) | 0.05 |
