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Zucchini and Pine Nut Cake

Vegetarian Weight Watchers Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 50 minutes
Cost per serving: 0,35 €
Energy: 99 kcal / serving

Instructions

  • 1.   Preheat the oven to 210°C (410°F). Grate the washed and dried zucchini coarsely. In a large bowl, mix the cornstarch, baking powder, eggs, and yogurt. Add the olive oil and curry. Season with salt and pepper. Mix until you obtain a homogeneous batter. Then, incorporate the zucchini, herbs, and previously toasted pine nuts in a dry pan.
  • 2.   Pour the mixture into a cake pan lined with parchment paper. Bake for 10 minutes, then reduce the oven temperature to 180°C (350°F) and let it cook for 40 minutes. Remove from the pan and let it cool. Cut into 6 thick slices or 12 thin slices. Enjoy cold or warm, optionally accompanied by a tomato coulis.

Ingredients for servings

  • 300 g of zucchini
  • 6 teaspoon of parsley
  • 6 teaspoon of chives
  • 4 leaf of fresh mint
  • 3 eggs
  • 45 g of plain yogurt
  • 2 tablespoon of cornstarch
  • 1 bag of baking powder
  • 1 teaspoon of curry powder
  • 20 g of pine nut
  • 3 teaspoon of olive oil

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    99 kcal
    5 %
  • Fat
    6,92 g
    10 %
  • of which saturated
    1,23 g
    6 %
  • Carbohydrates
    4,44 g
    2 %
  • of which sugar
    1,37 g
    2 %
  • Protein
    4,33 g
    9 %
  • Fibers
    1,19 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.