A savory cake impresses on paper. In reality, it’s a mixing bowl, a whisk, and twenty-five minutes of prep for something that comes out of the oven puffed, golden, and fragrant with melted cheese. No special technique, no hard-to-find ingredients — just the right ratio of zucchini to batter.
The crust is thin and slightly crispy, but as soon as you cut a slice, everything reveals itself: a soft, almost moist crumb, crossed with threads of still-hot mozzarella and small cubes of turkey ham well distributed throughout. The zucchini have melted into the batter, giving it a pale green hue that contrasts with the golden caramel of the surface. It smells of grilled cheese and hot olive oil as soon as the pan comes out of the oven. Serve it straight away, or set it on a board to cool — either way, it disappears quickly.
