There Savory donut with zucchini and cherry tomatoes is a soft and tasty rustic cake that can be prepared in 10 minutes.
A savory salted donut that will make you look great with little effort.
In fact, for this recipe we use instant yeast so it is baked immediately without having to wait for the classic leavening times.
The salty donut with zucchini and cherry tomatoes is excellent for both quick dinner accompanied with mixed cold cuts, for a rustic appetizer, or to take to the office for lunch.
You can enrich it by also adding small leftovers of sliced or diced cheese. But it is very good and delicate even simply with zucchini and cherry tomatoes.
Let's see the recipe immediately.
Savory donut with zucchini and cherry tomatoes
Ingredients
- 3 eggs
- 60 g of grated Parmesan cheese
- 150 g of grated zucchini
- 250 g of type 2 flour
- 120 ml of milk
- 60 g of seed oil
- 5-6 cherry tomatoes
- 100 g diced cooked ham (optional)
Preparation
First, wash and trim the courgettes and grate them in a bowl with the special grater with large holes.
Then try to squeeze them in your hands to remove excess water. You can also wrap them in a cotton cloth and wring out.
Then wash the cherry tomatoes and set aside.
Meanwhile, turn on the oven at 180 ° static.
Now turn to the dough for the savory pie: in a bowl, hatch the three eggs, a pinch of salt, a little dried oregano and the Parmesan.
Mix the mixture with the electric whisk. Then add the oil and milk and gradually the flour with the instant yeast.
When the mixture is homogeneous, add the grated courgettes and diced cooked ham, even if it is not necessary.
Grease a mold or use a silicone mold and transfer the dough into it.
Decorate the surface with whole cherry tomatoes and bake the salted donut for about 40-45 minutes.
Always do the toothpick test to check that it is cooked. But it doesn't have to dry out too much.
Once ready, let it cool well before serving.
Enjoy your meal!
Salt pie with ricotta and spinach
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