cake salé moelleux à la courgette et à la feta

Zucchini, Basil and Feta Savory Loaf

Course: Starter
Cuisine: French, Mediteranean
Occasion: Picnic
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 8
Pan fry zucchini and shallot with olive oil and prepare the cake batter. Add into the batter zucchini, feta, basil leaves and olives. Pour into a greased load mold and bake.
Print Recipe


  • 3 zucchini
  • 1 shallot
  • 3 tablespoons olive oil
  • 4 eggs
  • 250 gr flour
  • 1 yeast pack (11 gr)
  • 50 ml milk
  • 200 gr feta
  • 2 handfuls basil leaves
  • 12 olives green or black
  • salt and pepper


Pan fry zucchinis

  • Heat olive oil in a skillet.
  • Chop shallot. Rinse, cut in 4 lengthwise zucchinis. Then cut sections to get small "cubes".
  • Pan fry zucchini with shallot for about 10 minutes. Season with salt and pepper.

Prepare the other ingredients

  • Cube feta.
  • Gather basil leaves and cut them into thin strips.
  • Pit olives and cut them in half.

Prepare cake batter, assemble and bake.

  • Preheat the oven to 180 ° C.
  • Whip the 4 eggs. Add flour and yeast, combine. Then pour olive oil and milk, combine again until you get a smooth texture.
  • Add zucchini, feta, olives and basil. Combine.
  • Grease a cake tin, pour the preparation in and bake for 40 minutes in the oven.