Zucchini and Rice Bundt Savory Cake

  • Difficulty: Medium
  • 50 minutes
  • 8 servings

Let’s make a savory cake. First, use thin zucchini strips to coat a Bundt pan. Fill it with a hearty creamy mixture of cooked rice, eggs, and grated parmesan. But don’t stop there. Make it extra-cheesy by adding cheddar and mozzarella, also ham and more zucchini.

Ingredients Needed for Zucchini and Rice Bundt Savory Cake

2 medium zucchini, cut into thin long strips (14 ounces)
2 cups of cooked rice
3 eggs
½ cup parmesan, grated
5 ounces of ham, chopped
3 ounces of cubed zucchini
1 cup cheddar, grated
⅔ cup low moisture mozzarella, grated

How to Cook Zucchini and Rice Bundt Savory Cake

  1. Grill the zucchini strips for 3 – 4 minutes per batch.
  2. Add the cooked rice, eggs, and parmesan to a bowl. Season with salt and pepper and mix until even using a spatula.
  3. Line a Bundt pan with grilled zucchini strips. Do it so that you not only cover the entire pan’s interior but also the outside zucchini strips are overflowing for approximately 3 inches along the pan’s outer edge.
  4. Fill the Bundt pan with roughly 1/2 of the cooked rice. Evenly spread it and press gently using a tablespoon.
  5. Add the ham, zucchini cubes, cheddar, and mozzarella. Top with the remaining rice.
  6. Finish by turning over the overflowing strips to cover the filling. Bake for 25 minutes at 360⁰F/180⁰C.


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