This is the Zucchini and Mushroom Cake with Old Cheddar and Basil recipe.
- Prep: 15 min
- Cooking: 35 min - 40 min
- 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
- 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