Serves 4 as a meal or 6 as a side


  1. Pre-heat oven to 380F.
  2. Butter a Bundt or Savarin pan well and dust with breadcrumbs. This is imported. See what happens on the picture below if you don’t use breadcrumbs 😉
  3. Shred the zucchini.
  4. Whisk the eggs in a large bowl
  5. Crumble the bread into the bowl with the eggs.
  6. Add all other ingredients to the bowl and fold together, using only 80g of the goat cheese.
  7. Push 120g of goat cheese in small pieces into the batter all around.
  8. Fill your baking pan and bake for 60 minutes.
  9. Let the pan sit for 5 minutes, then turn over onto your serving plate.
  10. Cut in pieces and serve warm.


This dish eats really well as a side to meats or just by itself with freshly warmed baguette.


600g or 3 medium zucchini
6 eggs
120g + 80g goat cheese
100g sour cream
100g grated Parmesan
Garlic Powder
2 tbsp dehydrated or fresh, finely chopped parsley
5 slices white bread, crust removed
(2 tbsp breadcrumbs to coat the pan)

Picture #2: Your zucchini bake will not come out of the pan unless you coat it well with breadcrumbs. This is what mine looked like when I tried without. 😉

Zucchini Bake (14)Zucchini Bake (11)