There are few things as appetizing as savory pastries. And if they are also easy and protein-rich and you can prepare in advancethey become great options for your healthy dinners any day of the week, even if you have guests.

Today I bring you one of them, which just has one of my favorite vegetables as its main ingredient: zucchini. It’s incredible how much zucchini plays in the kitchen… and how little I liked it when I was little. I don’t know what I would do at this point without him.

At home it is very popular and it is one of the most popular things there is, both for improvise dinners to leave them done and not feel rushed at the end of the day. Among my favorites is the zucchini, eggplant and ricotta puff pastry, which follows the line of today’s recipe and has a delicious anchovy flavor. And also zucchini stuffed with tuna, which you can make in the microwave in the blink of an eye.

Zucchini and tuna cake

In addition to all the advantages that I mentioned at the beginning of the article, this recipe by Paula Monreal looks incredible, both outside as well as inside. As soon as you make the first cut, you will see how original the previously placed tomatoes look.

Apart from that, the fact that it does not contain flour and is very nutritious makes it perfect for the whole family. What do you need to prepare it? Well, if possible seasonal zucchinieven better if you grow them at home, flower included. It also has eggs, tuna and tomatoes, all basic foods that you surely already have at home. As for yogurt, the one Paula uses is soy, but you could use normal.

Ingredients

• 2 zucchini
• 200 g canned tuna
• 3 eggs
• 2 shallots
• 1 yogurt
• 2 slices of tomato
• 2 slices of cheese (optional)
• Pepper
• Salt

Preparation method

The recipe is designed for 4 peoplebut you can adjust the quantities if you are more or less. In that case, you would also have to change the size of the mold.

As you have seen in the video, zucchini cake is very easy and has an amazing look. Have you noticed the detail of the tomato that I mentioned above? It is most original. I leave you here the step by step in writing.

• Wash and dry the zucchini well. Cut it into slices with the help of a mandoline and reserve them on absorbent paper.
• Meanwhile, peel and chop the shallots very finely. Mix them in a bowl with the eggs, tuna, yogurt, pepper and salt.
• Preheat the oven to 180ºC. Line a rectangular mold with parchment paper and place the zucchini strips until you cover the entire mold.

• Then add the mixture, put the cheese slices and the tomato, close with the zucchini strips and bake for approximately 40 minutes. If you see that the zucchini strips are browning too much, cover the surface of the cake with aluminum foil.
• When you see that it is done, take it out of the oven. Let it cool, unmold carefully and that’s it!