Savory Zucchini and Provola Ring Cake

It’s amazing how simple ingredients like zucchini and cheese can come together to create such a comforting and versatile savory cake. This baked zucchini and provola cheese bread offers a soft, tender crumb with pockets of melted cheese that make every bite satisfying. It’s perfect for a quick lunch, a light dinner with a salad, or even picnic fare. Grating the zucchini and letting it drain ahead of time keeps the texture just right, not soggy, while the mild olive oil and whole milk keep it moist without heaviness. Adding Parmesan on top adds a savory golden crust that’s hard to resist. This recipe balances freshness and richness in a way that feels effortlessly homey but special enough for guests.

Why You’ll Love This Recipe

Uses simple, everyday ingredients you likely already have.
The grated zucchini adds moisture and mild vegetable flavor without overpowering.
Provola cheese melts beautifully for gooey, savory bites.
A convenient ring-shaped cake that makes slicing and serving easy.
Baking at 350ºF (180ºC) produces a golden crust with a soft interior.
Letting the batter rest briefly after mixing helps settle flavors and texture.

Ingredients

3 medium zucchinis, about 18 ounces (500 g)
150 g (5 ounces) provola cheese, diced (mozzarella works as a substitute)
3 large eggs
200 g (1 2/3 cups) all-purpose flour, sifted
100 ml (7 tablespoons) mild olive oil
100 ml (1/3 cup + 1 tablespoon) whole milk
1 packet (16 g / 2 teaspoons) baking powder
Salt, to taste
Freshly ground black pepper, to taste
50 g (1/2 cup) grated Parmesan cheese (optional, for topping)
Fresh herbs like basil or parsley, chopped (optional, for garnish)

Ingredient Notes

Zucchini adds moisture and a subtle vegetable flavor, but it’s important to remove excess water before mixing to avoid sogginess. Provola cheese brings a slightly smoky, mellow melt that’s lovely here, but mozzarella works fine if that’s what you have on hand. The Parmesan on top adds a flavorful, crispy crust and can be skipped if you prefer a milder finish. Mild olive oil is recommended over stronger varieties to keep the flavor balanced and not too fruity.

Kitchen Tools Needed

Large box grater
Colander or fine mesh sieve
Mixing bowls
Whisk or fork
Spatula
Ring mold or medium round cake pan (about 8 inches / 20 cm diameter)
Oven

Step-by-Step Instructions

Prepare the zucchini. Wash and grate all three zucchinis using the large holes of your grater. Place the grated zucchini in a colander, sprinkle with a pinch of salt, and let it sit for about 10 minutes to draw out excess moisture. Then, press down firmly using your hands or wrap the zucchini in a clean kitchen towel and squeeze until most of the liquid is gone.
Mix the wet ingredients. In a large bowl, beat the eggs together with the olive oil and whole milk until the mixture is smooth and slightly frothy.
Incorporate the dry ingredients. Sift the flour and baking powder together, then add it into the wet mixture. Stir gently with a spatula or wooden spoon, folding just until combined. Avoid overmixing to keep the batter light.
Season and fold in zucchini. Add salt and freshly ground black pepper to taste. Gently fold in the drained zucchini, taking care to keep the batter airy and not overworked.
Add the provola cheese. Cut the provola into small cubes and fold most of them into the batter. Reserve a handful of cheese cubes for topping, along with the grated Parmesan if using.
Prepare for baking. Preheat your oven to 180ºC (350ºF). Grease a ring mold or an 8-inch (20 cm) round baking pan with butter or oil. Pour the batter in and sprinkle the reserved provola and Parmesan evenly on top.
Bake. Place the cake in the preheated oven and bake for 35-40 minutes. Check doneness by inserting a skewer into the center—if it comes out clean and the top is a deep golden brown, it’s ready.
Cool and serve. Let the cake rest for about 10 minutes in the mold, then gently remove it. Serving it warm lets you enjoy the melty cheese pockets at their best, but it’s also delicious at room temperature.

Pro Tips

Letting the zucchini rest with salt is key for a non-soggy texture.
Avoid squeezing the zucchini too aggressively to preserve its subtle texture.
Use a spatula to fold ingredients gently rather than vigorous stirring.
Keep the oven temperature steady to get an evenly baked, golden crust.
Allow the cake to cool slightly before unmolding to prevent breaking.
For extra flavor, add finely chopped fresh herbs right into the batter.

Common Mistakes

Skipping the draining step for zucchini, which can make the cake watery.
Overmixing the batter, resulting in a dense and tough texture.
Baking at too high a temperature, causing the crust to burn before the center cooks.
Using flavorful olive oil that overpowers the delicate ingredients.
Removing the cake from the mold too soon, leading to breakage.

Variations

Swap provola for smoked mozzarella or fontina for different cheese nuances.
Stir in chopped sun-dried tomatoes or olives for a Mediterranean twist.
Add a teaspoon of dried oregano or thyme to the batter for herbal depth.
Mix half whole-wheat flour with the all-purpose for nuttier flavor and texture.

Serving Suggestions

This zucchini and provola savory cake is great served warm as a standalone light meal or sliced as part of a buffet. It pairs well with a crisp green salad, roasted vegetables, or a bowl of soup. Garnish with fresh basil or parsley to add a pop of color and freshness.

Storage Instructions

Wrap leftovers tightly in plastic wrap or place in an airtight container and refrigerate. It keeps well for 2-3 days and can also be frozen for up to one month if wrapped properly.

Reheating Tips

Reheat slices gently in a low oven (about 325ºF / 160ºC) for 10-15 minutes, which helps keep the crust crisp and the cheese melted without drying out the cake. Avoid microwaving, as it can make the texture rubbery.

Nutrition Estimate (per serving, recipe yields about 8 servings)

Calories: 210 kcal
Protein: 10 g
Carbohydrates: 22 g
Fat: 10 g

Recipe Summary

Prep Time: 20 minutes
Cook Time: 35-40 minutes
Total Time: 55-60 minutes
Servings: 8
Cuisine: Italian-inspired
Course: Savory snack or light meal
Calories: 210 per serving

Frequently Asked Questions

Can I use mozzarella instead of provola cheese?
Yes, mozzarella is a great substitute and melts similarly with a mild flavor.

Do I have to peel the zucchinis?
No, the skin adds color and nutrients. Just wash them thoroughly before grating.

Can I make this recipe gluten-free?
You can try a gluten-free flour blend, but texture may vary slightly.

Is it okay to prepare the batter ahead of time?
You can mix the batter a few hours in advance and keep it covered in the fridge, but bake within 24 hours for best results.

Can I add other vegetables?
Grated carrots or finely chopped spinach could work, but adjust moisture accordingly.

This savory zucchini and provola cake is incredibly homey yet impressive, with just the right amount of melt and freshness. It’s one of those dishes that turns simple ingredients into something special without fuss. Whether for breakfast alongside eggs or as a light supper, it offers a break from everyday bread, full of flavor and texture that feels just right any time.