Chicken and zucchini cake
Ingredients
Instructions
- 300 g Zucchini
- 200 g Chicken breasts
- 1 large onion
- 1 garlic clove
- 150g Flour
- 150 g grated Comté cheese
- 3 eggs
- 10 g Butter
- 10 cl Milk
- 1 sachet Yeast
- a few sprigs of chives
- 1 tbsp. coffee Curry
- Olive oil
- Salt
- Pepper
- Wash the courgettes and grate them. Place them in a colander, add 1 pinch of salt, mix and let drain.
- Peel the onion and garlic and chop everything. Cut the chicken into small pieces. Wash the chives and chop finely.
- Preheat your oven to 180°C (th. 6). In a skillet, heat 2 tbsp. tablespoon olive oil. Add the onion and garlic and brown. Add the chicken and cook it. Remove from heat and set aside.
- In a skillet, heat 2 tbsp. tablespoon olive oil. Add the grated zucchini and cook for about 5 minutes. Book.
- In a bowl, whisk the eggs with the flour and baking powder. Pour the milk and 10 cl of olive oil. Mix well.
- Add the chicken and zucchini, along with the grated Comté cheese, curry and chives. Season with salt and pepper and mix again until a homogeneous texture is obtained.
- Generously butter a cake tin and pour the mixture into it. Bake for around 45 mins. Enjoy warm or cold.
Tip: Vary the spices and herbs according to your taste. Serve this recipe as an aperitif or as a starter with a mixed salad.
Chicken and zucchini cake
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Chicken and zucchini cake Recipe – Chicken and zucchini cake Recipes
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