When you have friends with gardens that are overflowing with zucchini, you just have to step in and help. I made stuffed zucchini, zucchini frittata, zucchini bread, fried zucchini flowers, and roasted zucchini. I started to look for something new and different to make with this versatile squash. I found a recipe in one of my recipes sites and decided to try it out. Now usually, I look at the recipe and I adjust it automatically, but this time I decided to make it as it was written. Well, the consensus of my taste testers was that it was just okay, the texture was fine, the mint was overpowering, and it just didn’t have enough zest. I decided to use almond flour this time to make it gluten free and add a different texture, I increased the cold cuts, ricotta, mozzarella, and used a combination of basil and parsley. The results of this version were well received and deemed a winner. Ciambella in Italian translates to donut, so this is a savory donut cake. It’s best served cold or room temperature and make sure it’s cool completely before removing from the tube pan. (a lesson I learned the hard way, good thing I know how to piece things together!)
Savory Zucchini & Ricotta Ciambella Cake
Preheat oven to 350*
Spray tube or angel food pan with baking spray
Ingredients:
1 large zucchini
4 large eggs, room temperature
1/3 cup olive oil
1 cup ricotta
1/2 cup half & half or whole milk
1 cup almond flour (or flour)
2 teaspoons baking powder
1/3 cup chopped yellow & red peppers.
1 1/2 cups prosciutto, capocollo or any other cold cut combination cut into cubes.
3/4 cup mozzarella cut into cubes.
1/2 cup packed chopped basil/parsley combination.
Directions:
Trim the ends of the zucchini, using a cheese grater grate the zucchini into a bowl. Squeeze out all the excess moisture. Set aside You should have about 2 cups. Add eggs to a mixing bowl and using an electric mixer beat them on medium speed until light and fluffy. Add the oil, ricotta, and half & half or milk. Beat until well incorporated. Beat in flour and baking powder until just absorbed. Fold in the meats, mozzarella, zucchini, and herbs until fully incorporated. Pour batter into the prepared pan and bake for 40-55 minutes, or until the cake has set. Cool to room temperature before serving.
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