Add the milk4and mix again.
Step 5
Incorporate the grated Parmesan5.
Step 6
Add the flour, sifted with the baking powder6and mix gently.
Step 7
At this point add the scamorza cheese and speck7, taking care to leave some aside for the final decoration.
Step 8
Finally, add the courgettes8.
Step 9
Pour the batter into a 26cm diameter cake tin, greased and floured. Sprinkle the surface with the scamorza and speck kept aside9. Bake in a static oven at 170°C for about 30 minutes.
Step 10
Once the cooking time has elapsed, take the cake out of the oven, unmold it and serve it hot or at room temperature10.
Advice
We recommend using a 26 cm diameter cake tin , preferably a hinged one with a removable bottom , buttered and floured or lightly oiled; alternatively, you can line it with a sheet of parchment paper.
For a gluten-free version suitable for everyone, you can replace the 00 flour with rice or legume flour (type of chickpeas or lupins), which will give the cake a more rustic and characteristic taste.
Versatile and delicious, this savory pie lends itself to numerous variations : you can replace the speck with cooked ham , salami or mortadella , enrich the dough with spreadable cream cheese or ricotta , and add provola instead of scamorza or another stringy cheese of your taste.
You can also try with other vegetables , such as asparagus , peppers or aubergines, always previously sautéed in a pan with a drizzle of oil. Add some aromatic herbs, such as mint or basil, to the dough.
If you liked this recipe, try also the savory pie with zucchini and bacon and the light zucchini pie .
storage
The zucchini and speck cake can be stored in the refrigerator , in a special airtight container, for about 2-3 days .
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