Cheese and vegetable appetizers

Cheese and Vegetable Appetizers: Savory Zucchini Cake and Zucchini Muffins

Cheese and vegetable appetizers are an excellent choice for any occasion, whether it’s a party, a family meal, or simply a quick lunch. Today, I will present two delicious recipes that feature zucchini as the main ingredient: Savory Zucchini Cake and Zucchini Muffins. These dishes are not only tasty but also packed with nutrients, making them ideal for keeping your energy up throughout the day. Let’s get started!

1. Savory Zucchini Cake

*Ingredients:*
- 200 g of flour
- 200 g of zucchini
- 150 g of feta or cheese
- 120 g of cottage cheese or yogurt
- 2 tablespoons of oil
- 3 eggs
- ½ packet of baking powder
- Salt, pepper

*Preparation:*

1. Preparing the ingredients: Start by washing the zucchini and cutting them into cubes of about 5 mm. If you’re using cheese, cut that into cubes as well. This step is essential for ensuring an even distribution of flavors in the cake.

2. Cooking the zucchini: Steam the zucchini for 10 minutes. This process will not only soften them but also enhance their flavor. After steaming, lightly salt them and let them drain to remove excess water. This step will prevent the cake from becoming too wet.

3. Preheating the oven: Preheat the oven to 180 °C (thermostat 6).

4. Preparing the batter: In a large bowl, whisk the eggs with a whisk. Gradually add the flour mixed with the baking powder, stirring continuously to avoid lumps. Add the yogurt and the 2 tablespoons of oil, then salt and pepper to taste.

5. Incorporating the zucchini and cheese: Add the zucchini and cubed cheese to the batter, gently mixing to avoid breaking the zucchini shapes.

6. Baking: Pour the batter into a baking pan lined with parchment paper. Evenly distribute the remaining zucchini cubes on top. Bake for 45 minutes at 180 °C. Check if it’s done by using a knife; if the blade comes out clean, the cake is ready!

7. Cooling: Turn off the oven and let the cake sit inside for 10 minutes, allowing it to cool gradually while keeping the crust crispy.

*Serving*: You can serve the cake warm or at room temperature, sliced. It’s delicious alongside a fresh salad or as an appetizer at a festive meal.

2. Zucchini Muffins

*Ingredients:*
- 120 g of flour
- 3 eggs
- 5 tablespoons of oil
- 1 natural yogurt
- 1 baking powder
- 1 red bell pepper
- 1 green bell pepper
- 75 g of chicken cubes
- 40 g of olives
- 150 g of feta
- 1 teaspoon of chopped parsley
- 1 teaspoon of chopped basil
- Salt, pepper

*Preparation:*

1. Preparing the peppers and meat: Start by cutting the peppers into cubes. In a frying pan, heat a tablespoon of oil and sauté the peppers for a few minutes. Add the chicken cubes and continue to sauté until the meat turns golden. Salt and pepper to taste.

2. Preheating the oven: Preheat the oven to 180 °C (thermostat 6).

3. Preparing the batter: In a separate bowl, beat the eggs and add the flour, baking powder, yogurt, and the 5 tablespoons of oil. Mix well until homogeneous.

4. Adding the ingredients: Add the chopped herbs, quartered olives, and crumbled feta cheese. Finally, incorporate the sautéed peppers and meat into the batter.

5. Baking the muffins: Fill the muffin tins (about 2/3 full) with the batter. If desired, you can grease the tins with butter and sprinkle sesame seeds for a crunchy taste. Bake for 20 minutes or until the muffins are golden and fluffy.

6. Serving: Serve the muffins warm, alongside a green salad or fresh tomatoes. They are also ideal for a hearty breakfast or as an appetizer at a party.

Practical tips:
- If you don’t have zucchini or want to try a variation, you can use zucchini or grated carrots.
- The taste of the cheeses can be adjusted according to your preferences. For example, you can experiment with goat cheese or cheddar cheese.
- The muffins can be frozen, so you can prepare a larger batch and keep them for busy days.

Nutrition and calories:
These appetizers are rich in protein due to the cheese and eggs, and zucchini is an excellent source of vitamins and minerals. A serving of Savory Zucchini Cake has about 180 calories, while a Zucchini Muffin contains about 150 calories. These recipes are ideal for a balanced diet, being low in saturated fats and high in fiber.

Frequently asked questions:
1. Can I replace white flour with whole wheat flour? Absolutely! Whole wheat flour will add a deeper flavor and improve the fiber content of the recipes.
2. How can I make these recipes gluten-free? You can use gluten-free flour, and the result will be just as tasty.
3. What is the best way to store the cake and muffins? You can keep them in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

These recipes are easy to prepare and perfectly adaptable, so don’t hesitate to experiment with the ingredients you have on hand. With each attempt, you will discover new delicious combinations that will delight the taste buds of your loved ones! Enjoy!