Mini cakes goat-zucchini and ricotta-spinach

Appetizer, Quick Recipe, Original Recipe, Easy Recipe, Vegetarian, Family, Savory Cakes, Ricotta, Goat, Zucchini, Spinach

 

Mini cakes goat-zucchini and ricotta-spinach

Mini cakes goat-zucchini and ricotta-spinach, easy and cheap
Course Appetizer, Savory cakes
Cuisine French
Keyword Appetizer, Easy Recipe, Family, Goat, Original Recipe, Quick Recipe, Ricotta, Savory cakes, Spinach, Vegetarian, Zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 200 kcal

Ingredients

  • 1 Zucchini
  • 1 bag Yeast
  • 10 cl Milk
  • 100 g ricotta
  • 150 g Flour
  • 200 g Goat cheese
  • 200 g frozen spinach

Instructions

  1. Preheat the oven to th 6 (180 ° C). In a salad bowl, mix the eggs with the milk, the yeast and the flour
  2. In a bowl, heat the spinach in the microwave for 10 minutes. Press them to remove as much water as possible. Mix with the crumbled ricotta. Season with salt and pepper
  3. Wash and cut cubed zucchini, and goat cheese. Spread half of the cake over spinach, and add the zucchini and goat cheese to the rest of the preparation
  4. Divide into individual silicone cake pans and bake for 20 minutes.

Recipe Notes

You can add chopped herbs like basil in preparations for more fragrant cakes.

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