A zucchini feta mint cake that would make a great picnic or pot-luck dish. A delicious combination of zucchini, feta and mint that is light but filling too.
The flavour combination of zucchini, feta and mint is one of summer for me. There is a grilled zucchini, feta and mint recipe that is a barbeque regular in our house. Although back then I was probably calling these vegetables courgettes as I made this recipe many years ago, when we were still in the UK. I started to call them zucchini after years of living abroad as every supermarket referred to them as zucchini’s and it started to come easier to me than courgette. It’s strange how you lose a few words and gain others.
There’s a zucchini ricotta cake recipe I have in my archives and I wanted to try another version. With my recent roulade obsession leading me to separate my eggs and whisk the egg white I experimented with a mixture that I would happily use for a roulade but changed my mind and went for a savoury cake.
Zucchini Feta Mint Cake
“Try this!” I demanded as the Chief Taster walked in the door from work. The poor man did not have a chance as I waved a slice of this delicious savoury zucchini feta cake towards his mouth before he had a chance to say no. I was so delighted with the flavour that it had to be shared as soon as he stepped in. The low carb savoury cake was delicious warm but cold seemed to take the flavours up a notch. It made a delicious yet non-traditional breakfast for me the next day too!
Although zucchini can be used in savoury zucchini muffins I thought I’d try a larger cake. I wanted to call this a pie but as it has no crust the food police would arrest me. I’m still performing community service after my cauliflower chocolate cake recipe. A spring form cake tin was used here, but if you don’t have one you can use a regular cake tin. Perhaps line the edges with parchment paper or give them an extra greasing so the cooked cake can be removed easily.
Low Carb Lunch Recipe
This is like a firm quiche but more filling. The flavours were so delicious that they screamed to me eat the lot! My stomach however, begged me to stop as it could not take any more. The coconut flour adds an extra level of fibre to this dish. I cooked the zucchini first to remove any excess water as it can retain water like a sponge and I didn’t want a soggy cake. However, since coconut flour is the sponge flour of the baking world, it might work without cooking the zucchini first.
This savoury zucchini feta cake will make a great low carb and gluten free picnic dish and is on my list for our next beach day. Wrapped and packed up in the cooler bag it will be a delicious treat to nibble on whilst I enjoy the many blues of the sea. Plus, it might soak up the beach day vodka!
- 1 Zucchini, medium grated
- 1/2 cup (50g) Parmesan cheese grated
- 2 Spring onions, chopped
- 1/2 cup (56g) coconut flour
- 1 teaspoon garlic powder
- 2 tablespoons Fresh mint chopped
- 1/2 cup (75g) Feta Cheese crumbled
- 6 Eggs separated
- 1/2 teaspoon baking powder
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Preheat the oven to 200C/400F degrees.
Grease and line the bottom of a spring form cake tin with parchment paper.
Heat the olive oil in a frying pan on a medium heat and cook the grated zucchini for 10-12 minutes, stirring occasionally until it is slightly golden.
Whisk the egg whites until they form stiff peaks.
In another bowl, add the zucchini, Feta cheese, Parmesan cheese, egg yolks and seasonings. Mix thoroughly.
Add the coconut flour and baking powder and mix until combined.
Gently fold in the whisked egg whites.
Pour the mixture into the cake tin and bake for 40 minutes.
Makes 8 slices
Nutritional Info per slice: 147 Calories, 9g Fat, 10g Protein, 8g Total Carbs, 4g Fibre, 4g Net Carbs