Wash and grate the zucchini roughly, do not peel. Add salt, stir and let chill, to let the zucchini release as much water as possible.
After a while squeeze out the water (I ended up with approx. 250g of the core). Whisk in the egg, milled oats, grated mozzarella and pressed garlic cloves. Add salt, pepper and cumin. Stir and let chill again for a while, to make the oats soak in the water.
Put the dough on some smaller baking tin or baking pan lined with baking paper. Spread evenly.
Decorate with tomatoes and diced feta.
Sprinkle the top with olive oil and put it into oven preheated to 180 degrees. Bake for approx. 30 minutes, until the edges get golden.
The yellow zucchini is not necessary, you can also use 2 green ones, the cake just can get a little more colourful :-) Mozzarella can be substituted by some other grated cheese (parmesan, edam, cheddar, …). If you decide to use mozzarella, pick the one which is suitable for baking (in some shops it is selled grated). The classic mozzarella is more “wet”, the cake wouldn’t bake nicely, but it would rather stew. You don’t have to cut the Feta (or different Balkan cheese), just crumble it on the top.
The cake is the best when it is cooled. I recommend to use rather small baking pan, so that it isn’t too low. If I make this as a snack for a party, I usually cut it into small pieces.
Together with fresh salad, this cake is ideal as a light dinner too for me. But I could eat it for breakfast as well :-)
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