Zucchini Cakes with Mushrooms and Goat Cheese
Nutritional values
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 44 g | (38 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 22.9 μg | (51 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 676 mg | (17 %) | ||
| Calcium | 990 mg | (99 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 7 mg | (88 %) | ||
| Saturated fatty acids | 23.7 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 2 large Zucchini (green and yellow)
- 3 Tbsps olive oil (for frying and for the pans)
- salt
- freshly ground peppers
- 250 grams button Mushroom
- 1 garlic clove
- 400 grams Goat cheese
- 1 Tbsp freshly chopped thyme
- 2 eggs
- 80 grams grated pecorino romano
- 1 Tomato
- 1 Tbsp Ajvar
- 1 Tbsp freshly cut Basil
- Basil (for garnish)
Preparation steps
Rinse the zucchini and cut lengthwise into very thin slices with a slicer or potato peeler. Dice the remains finely and set aside.
Grill the zucchini slices in an oiled grill pan 1-2 minutes. Season with salt and pepper and let cool. Oil 4 ramekins (of about 350 ml each, approximately 12 ounces) and overlap the zucchini slices in the ramekins. Edges should be slightly overhanging.
Preheat the oven to 180°C convection (approximately 350°F).
Clean and chop the mushrooms. Peel and finely chop the garlic. Sauté the garlic and mushrooms with the diced zucchini in hot oil for 2-3 minutes. Remove with a slotted spoon and allow to cool. Mix with the goat cheese, the thyme and the eggs and season with salt and pepper. Fill into the ramekins on top of the zucchini, wrap the overhanging zucchini slices on top and sprinkle with pecorino. Bake about 25 minutes until golden brown.
Blanch the tomatoes, peel, quarter, core and finely dice. Mix with the ajvar and basil.
Remove the zucchini cakes from the ramekins to cool. Put on plates for serving, garnished with the diced tomatoes and fried basil leaves to taste.
