Easy Savory Zucchini Quark Cake

Name: Easy Savory Zucchini Quark Cake
Cuisine: German
Ingredients: 800 g zucchini; 1 onion; 1 garlic clove; 125 g cherry tomatoes; 1/2 bunch parsley; 5 large eggs; 150 g low-fat quark; 80 ml neutral cooking oil (e.g., rapeseed oil); 1 tsp chopped lovage or marjoram; 100 g wheat flour (Type 405); 100 g grated gouda; 50 g grated parmesan; Salt and pepper to taste; Oil for greasing the baking dish

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Ingredients

800 g zucchini
1 onion
1 garlic clove
125 g cherry tomatoes
1/2 bunch parsley
5 large eggs
150 g low-fat quark
80 ml neutral cooking oil (e.g., rapeseed oil)
1 tsp chopped lovage or marjoram
100 g wheat flour (Type 405)
100 g grated gouda
50 g grated parmesan
Salt and pepper to taste
Oil for greasing the baking dish

Preparation

Preheat oven to 200 degrees Celsius top and bottom heat (convection: 180 degrees)
Wash zucchini, pat dry, and coarsely grate over a kitchen grater
Let the grated zucchini drain in a sieve
Set aside
Peel onion and garlic and finely dice
Wash tomatoes, pat dry, and quarter
Rinse parsley, shake dry, and finely chop
Whisk eggs with quark and oil until smooth
Add the drained zucchini, onion, garlic, tomatoes, and seasonings and mix
Finally, add flour and cheeses and mix into a batter
Season with salt and pepper
Grease a baking dish (25 x 35 cm), pour in the zucchini mixture, and smooth the top
Bake in the preheated oven in the lower third for about 40 minutes
Serve warm with herb quark