Zucchini and Mushroom Cake with Old Cheddar and Basil

This is the Zucchini and Mushroom Cake with Old Cheddar and Basil recipe.

  • Prep: 15 min
  • Cooking: 35 min - 40 min
Yields 4 servings
zucchini and mushroom cake with old cheddar and basil


  • 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


Preheat oven to 400 °F (200 °C).

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 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


Learn more about