Zucchini and Parmesan Phyllo Cake

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Zucchini and Parmesan Phyllo Cake unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

Zucchini and Parmesan Phyllo Cake unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!


 

 

This Mediterranean recipe unites the ingredients we admire. Zucchinis and cheese are on our „the best of“ list, and are available throughout the year.

This savoury 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 pastry.

 

Vegetarian version of parmesan phyllo cake is not demanding. I left grated and salted zucchini 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. At the end of a process, you get high quality, delicious home-made lunch, or dinner.

Parmesan and breadcrumbs sprinkled over the phyllo before zucchini enrich the flavors of this cake. Also,they make your meal both tasty and healthy.

Zucchini and Parmesan Phyllo Cake unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

The best phyllo dimension for this zucchini with parmesan phyllo cake is 20 x 20 inches. If you have smaller sheets, 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 unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

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 unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

The cake formed before baking:

Zucchini and Parmesan Phyllo Cake unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

 

And here is the beauty, baked:

Zucchini and Parmesan Phyllo Cake unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

 

Here are some of 2pots2cook zucchini favorites:

Grilled Zucchini Parmesan Recipe

Shredded Zucchini Patties

Gnocchi with Zucchini Sauce

 

And finally, here are some ideas with appropriate links to find new ideas for food that can be made from phyllo dough: baklava rolls, bourbon pecan sweet potato phyllo casserole, Spanakopita, Tiropita, Greek orange cake, Kunafa and much more. Look at Insanelygoodrecipes for more.

 

To find phyllo pastry desserts, go here .

 

5 from 7 votes
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Zucchini and Parmesan Phyllo Cake

Zucchini and Parmesan Phyllo Cake unites phyllo dough, zucchini and parmesan cheese the best possible way! Vegetarian festival of flavours it is!

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 breadcrumbs
  • Sour cream and poppy seeds to garnish, to taste
  • olive oil for the pan

Instructions

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

  2. In a small bowl, combine garlic powder, Parmesan and breadcrumbs.

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

  4. Grease large parchment paper with oil and put it on the sheet pan.

  5. On a clean working surface, lay one sheet of phyllo and oil it with 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 zucchini and squeeze them using both hands. All together, you get approximately 4 cups of zucchini.

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

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

  10. Form 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 immediately.

 

 

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