Invisible with zucchini and mozzarella

Invisible with zucchini and mozzarella

The recipe that I am sharing with you today is bound to please you. This invisible is always unanimous. For those who don’t know, the invisible is a cake proposed many years ago by Eryn. Its name comes from the fact that the slices of vegetables or fruit are sliced ​​very very thinly and therefore disappear into the dough. We know this cake in a sweet version, with apples or pears. It’s a delight ! But, it is also excellent with potatoes. Or like here, in a more summery version with zucchini, potatoes, mozzarella and thyme.

The success of this savory cake lies in the use of a mandolin which will allow you to cut the potatoes and zucchini as finely as possible. Above all, do not forget to use protections so as not to cut yourself. The rest is really very simple. Add the vegetables to the dough and pour everything into a mold, not forgetting a generous layer of mozzarella in the middle. You don’t see it too much in my photos, taken when the cake had cooled. Yet she is present. After a passage in the oven to reheat it, it becomes completely visible again, melting to perfection and stringy as we like. This cake will delight you, I’m sure.

Invisible with zucchini and mozzarella:

3 eggs
40g olive oil
100g of flour
1 tsp baking powder
130g whole milk
salt pepper
fresh thyme
3 small zucchini
500g potatoes
200 g of mozzarella (special cooking)

Mix eggs and oil.
Add flour and yeast. To mix together.
Add the milk. To mix together.
Season and add thyme.

Preheat the oven to 180°C.

Invisible with zucchini and mozzarella
Slice the zucchini and potatoes very finely using a mandolin. Gradually add them to the batter to coat them well. It’s normal to feel like it’s running out of dough.
Spread half of the preparation in a 20/22 cm silicone mould.
Arrange the slices of mozzarella on top, then distribute the rest of the preparation.
Cook for about 1 hour. The potatoes should be tender. If the top browns too much, cover with aluminum foil.
Enjoy hot. To cut nice slices, it is best to let it cool, then lightly pass it through the oven.

Invisible with zucchini and mozzarella

To finish: I advise you to choose the mozzarella to cook, sold in blocks. It does not make water and is very stringy. The good mozzarella is to be reserved for salads.


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