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Zucchini and Mushroom Cake with Old Cheddar and Basil
- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 35 - 40 mins
- Yields 4 servings
Preparation
What You Need
7 oz
(200 g)
green zucchini
5 oz
(150 g)
mushrooms
3
eggs
1 oz
(30 g)
flour
2 1/4 cups
(550 ml)
milk, chopped
1
clove
garlic
Chopped basil
1/2 oz
(15 g)
butter
5 oz
(150 g)
sharp
Canadian Cheddar
Basil leaves
Salt
Freshly ground pepper
Instructions
Mix eggs and flour, then add milk to make a smooth paste. Fold in chopped garlic and basil. Add salt and pepper.
Slice zucchini and mushrooms thinly. Blanch zucchini in boiling water for 30 seconds. Drain. In a frying pan, stir-fry mushrooms quickly in butter. Place zucchini and mushrooms in a gratin dish. Add salt and pepper.
Pour egg mixture over zucchini and mushrooms. Top with sliced sharp Canadian Cheddar. Place a few basil leaves on top and bake at 400 °F (200 °C) for 30 to 35 minutes. The cake will rise slightly and the cheese will form a golden crust. Serve warm.
Jean Soulard, Executive Chef, Le Château Frontenac
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