Zucchini and Parmesan Phyllo Cake

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Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !

Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !

There is a list of ingredients we admire. Zucchinis and cheese are on „the best of“ list and are available throughout the year.

This Zucchini and Parmesan Phyllo Cake is made the same way as Bolognese and Mozzarella Phyllo Cake ( Snake Cake) from scratch but you can wrap the filling ingredients into store bought phyllo.
This vegetarian version of phyllo cake was not that demanding since I left grated and salted zucchinis aside to rest and then, 20 minutes after, squeezed them to get 4 cups of it.

It is an important step to separate extra liquids out of them and at the end of a process, you get high quality, delicious home made lunch. Parmesan and bread crumbs sprinkled over the phyllo before zucchinis spread on the phyllo layer, enrich the flavours of this phyllo and make your lunch or dinner both tasty and healthy.

Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !
The best phyllo dimension for this Zucchini and Parmesan Phyllo Cake is 20 x 20 inches; if you have smaller ones, just fit them to the recipe by making two separate roles.

Here you see the phyllo layer ready to be rolled ( parmesan, bread crumbs and zucchinis divided once the dough was spread ):
Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !
Now, since I made phyllo from scratch, you see how I rolled the layer to form a log, by simply rising up an old table cloth starting from my side directed outwardly to the end of the phyllo:
Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !
The cake formed before baking:

Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !

And here is the beauty, baked:
Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !

5 from 7 votes
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Zucchini and Parmesan Phyllo Cake

Zucchini and Parmesan Phyllo Cake: Mediterranean festival of flavours !

Course dinner, lunch
Cuisine Mediterranean
Keyword Zucchini and Parmesan Phyllo Cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

  • 1 ½ lb zucchini
  • Salt and ground black pepper to taste
  • Garlic powder to taste
  • 2 Tbsp Parmesan
  • 2 Tbsp bread crumbs
  • Sour cream and poppy seeds to garnish, to taste

Instructions

  1. Wash and shred zucchinis. Salt to taste and leave aside in a bowl, for 20 minutes.

  2. In a small bowl, combine garlic powder, parmesan and bread crumbs.

  3. Preheat the oven to 190 C / 374 F.

  4. Grease a large baking sheet with oil and put it on the sheet pan.

  5. On a clean work surface, lay one sheet of phyllo and oil it using brush.

  6. Put the second sheet on the first one and brush with oil and do the same with the third one.

  7. Take the bowl with shredded zuchhini and squeeze them using both hands. All together, you get approx 4 cups of zucchinis.

  8. Spread parmesan, crumbs and garlic powder over the phyllo.

  9. Cover it with zucchinis and roll to form a log.

  10. Make a snake cake shape starting from centre and transfer it on the pan.

  11. Bake for 30 minutes or until golden and crusty.

  12. Garnish with sour cream and poppy seed to taste. Serve imediatelly.

 

 

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