Main Course
Chicken Zucchini Cake with Tarragon
Taste this chicken and zucchini cake, ideal for a summer lunch!
20 min
Prep time
45 min
Cook time
4
Servings
Intermediate
Difficulty
1h5
Total time
Four
Cooking method
Ingredients
Instructions
-
1
Boil a pot of salted water with a sprig of parsley.
-
2
Wash and dry the zucchinis.
-
3
Remove the ends, then cut them into rounds.
-
4
Cook for 10 minutes in the fragrant boiling water, then drain.
-
5
Cut the chicken breasts into strips.
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6
In a frying pan, heat a tablespoon of oil and fry the chicken strip slices and the remaining parsley leaves.
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7
Stir with a wooden spoon until the meat is browned.
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8
Season to taste with salt and pepper.
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9
Let cook and near the end of cooking, add the zucchinis.
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10
Preheat the oven to 180°C (thermostat
-
11
.
-
12
In a bowl, mix with a wooden spoon the eggs, flour, and yeast.
-
13
Gradually pour in the oil and milk while mixing with an electric beater.
-
14
Add to the dough the contents of the frying pan and shredded gruyère cheese.
-
15
Pour the mixture into a greased loaf pan.
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16
Bake for 45 minutes.
-
17
Let cool before unmolding.
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