Tortino di Zucchine

Tortino di Zucchine is a savory Italian zucchini cake that is both fluffy and rich, making it a perfect keto-friendly dish for lunch. Packed with fresh flavors and a satisfying texture, it is easy to prepare and is sure to delight your taste buds.

Ingredients

• Zucchini - 300 grams
• Almond flour - 50 grams
• Eggs - 2 large
• Parmesan cheese - 40 grams, grated
• Mozzarella cheese - 50 grams, shredded
• Olive oil - 2 tablespoons
• Baking powder - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh basil - 10 grams, chopped

Steps

1. Preheat your oven to 180°C (350°F) and grease a small baking dish or oven-safe skillet.
2. Grate the zucchini and place it in a clean kitchen towel. Squeeze out excess moisture and set aside.
3. In a mixing bowl, whisk together the eggs, olive oil, salt, and black pepper until well combined.
4. Add the grated zucchini, almond flour, baking powder, grated Parmesan cheese, shredded mozzarella, and chopped basil to the egg mixture. Stir until everything is evenly incorporated.
5. Pour the mixture into the prepared baking dish, spreading it evenly.
6. Bake in the preheated oven for about 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. Allow the tortino to cool for a few minutes before slicing and serving.

Nutrition

• Calories: 350
• Protein: 16 g
• Carbs: 8 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 400 mg
• Cholesterol: 150 mg
• Total Fat: 25 g
• Saturated Fat: 6 g
• Unsaturated Fat: 18 g
• Water: 0.2 L

Health Benefits

• Low in carbohydrates, making it suitable for a ketogenic diet.
• Rich in vitamins and minerals from zucchini and herbs.

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