GF Parmesan Zucchini Pepperoni Cakes
Today, I am sharing with you a wonderful recipe from my Guy Demarle Colleague in France, Caroline (@une_toulousaine_en_cuisine). Of course, you will find her recipe, right HERE.
I hope you will enjoy this recipe as much as I did! Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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GF Parmesan Zucchini Pepperoni Cakes
These Parmesan Zucchini Pepperoni Savory Cakes offer so much flavor that no one will notice that they are actually Gluten Free!
Equipment
Ingredients
- 1/2 cup (65 g) corn starch
- 1/3 cup (55 g) rice flour
- 1/2 tsp (2 g) baking soda
- 1 egg
- 3 Tbsp (40 g) sweet basil olive oil
- 6 Tbsp (90 g) milk
- 1 Tbsp (15 g) Roasted Onion and Red Pepper Herb blend
- 1/2 cup (50 g) Grated Parmesan
- 1 zucchini (Washed | Chopped)
- 10 slices Pepperoni (Chopped)
- Lavender Salt
- Pepper Mill
Instructions
- Place your Petal Flexipan® Tray on the top of your Medium Perforated Baking Sheet. Set aside.
- Preheat oven to 350F/180C.
PARMESAN ZUCCHINI PEPPERONI CAKES PREPARATION
- In your mixing bowl, whisk the corn starch, rice flour and baking soda. Add your egg, sweet basil oil, milk, roasted onions & red pepper blend and parmesan cheese.
- Scoop your preparation into your Flexipan®. About 1 scoop per well.
BAKE!
- Bake for 20 minutes at 350F/180C. (Every oven heats differently, monitor your savory cakes from 18min). It is ready when the toothpick inserted comes out clean.
- Once your Gluten Free Parmesan Zucchini Pepperoni Cakes are out of the oven, let them cool down for about 10min. Then, Unmold, Serve and Enjoy with mixed greens! Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
GF Parmesan Zucchini Pepperoni Cakes
Amount Per Serving
Calories 107
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 2g13%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 20mg7%
Sodium 155mg7%
Potassium 77mg2%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 113IU2%
Vitamin C 3mg4%
Calcium 58mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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