Zucchini Cake With Crispy Prosciutto Recipe

Name: Zucchini Cake With Crispy Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package prosciutto 3 oz; 2 cups unbleached flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper freshly ground; 1/2 cup unsalted butter cold, cut into pieces; 1/2 cup plain greek yogurt; 2 large eggs; 1/4 cup green onion sliced; 4 ounces feta cheese crumbled; 1/2 cup parsley; 1 zucchini large, ends trimmed, cut into 4-inch pieces

Servings: persons

1 package prosciutto 3 oz
2 cups unbleached flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper freshly ground
1/2 cup unsalted butter cold, cut into pieces
1/2 cup plain greek yogurt
2 large eggs
1/4 cup green onion sliced
4 ounces feta cheese crumbled
1/2 cup parsley
1 zucchini large, ends trimmed, cut into 4-inch pieces

1
Preheat oven to 400u00b0 F
2
Place prosciutto on baking sheet lined with parchment. Bake until crisp, 10-15 minutes. Remove from oven and let cool.
3
Reduce heat to 350u00b0 F. Place flour, baking powder, salt and pepper into bowl of food processor. Pulse 3-4 times to combine. Add butter and pulse until sandy in texture. In a separate bowl, combine yogurt, eggs, green onion, feta cheese and parsley.
4
Attach Vegetable Sheet Cutter Attachment to KitchenAid(R) Stand Mixer. Insert the food holder and zucchini/cucumber adapter into the center of both ends of zucchini section, aligning the red marks. Secure zucchini and food holder onto attachment. Insert food skewer through zucchini/cucumber adapter and all the way through zucchini. Attach Thin Blade to attachment. Position bowl under blade to catch zucchini. Turn Stand Mixer to Speed 2 and position blade against zucchini to process. Repeat with remaining zucchini sections.
5
Cut zucchini sheets into 5-inch lengths and then vertically into 4 slices. Chop left-over zucchini cores into 1/4-inch pieces.
6
Gently fold yogurt egg mixture and chopped zucchini core into flour mixture. Spread into 9x5 loaf pan coated with cooking spray. Push zucchini sheets vertically and randomly into batter, letting some of the edges peek from the top. Crumble prosciutto and sprinkle over the top. Bake until pick comes out clean, about 1 hour and 15 minutes. Let cool in pan for 15 minutes, then transfer to cooling rack.
7
Cool completely before serving.

661

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 package prosciutto 3 oz, 2 cups unbleached flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and more.

Yes, Zucchini Cake With Crispy Prosciutto falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Cake With Crispy Prosciutto

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