Zucchini Tuna Cake

Delight in the versatile and nutritious Zucchini Tuna Cake, perfect for any occasion. Easy to make and packed with flavor, it's a hit at family gatherings and casual meals.

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Prep Time: 20

Cook Time: 45

Total Time: 1 5

Servings: people

Calories: 210kcal

Cost: $10

Equipment

Loaf pan
Mixing bowls
Grater
Colander
Spatula

Ingredients

2 medium zucchinis
200 g canned tuna in water or oil, drained
3 large eggs
150 g all-purpose flour
100 g grated cheese emmental, cheddar, or your choice
1/2 packet baking powder
50 ml olive oil
1 medium onion
1 tbsp mustard
to taste salt and pepper
optional chives or parsley for garnish

Instructions

Wash and peel the zucchinis; grate them and place in a colander with a pinch of salt for 10 minutes to release water.
Finely chop the onion and sauté in a pan with olive oil until golden and translucent.
In a large bowl, beat the eggs, then add olive oil and mustard; mix well.
Gradually add flour and baking powder to the egg mixture and stir until smooth.
Stir in the grated cheese, drained tuna, squeezed zucchini, and sautéed onions; season with salt and pepper.
Preheat the oven to 180°C (350°F) and pour the batter into a greased or parchment-lined loaf pan.
Bake for 45 to 50 minutes, until golden brown and a knife inserted into the center comes out clean.

Notes

This Zucchini Tuna Cake is versatile and can be served at casual brunches or family gatherings. Feel free to add ingredients like chopped capers or olives for a unique flavor twist!

Store in an airtight container in the fridge for up to 5 days or freeze slices for up to 3 months.

To enhance flavor, consider adding herbs or consider using different types of cheese based on what you have on hand. Enjoy experimenting with this tasty dish!

Nutrition

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