Polenta, Zucchini, And Almond Cake

• 2 zucchinis
• 1/2 teaspoon salt
• pepper
• 1 cup almond flour
• 3 eggs
• 2 tablespoons olive oil
• 1 plain yogurt
• low fat cream 20 cl., 5% milk fat
• 7/8 cup polenta organic
• 5 tablespoons cornstarch
• 1 teaspoon baking powder
• 1 3/4 ounces grated cheese
• Espelette pepper or hot paprika

1. 1. Preheat the oven to 320 F.
2. 2. Wash the zucchinis. Cut them in half lengthwise and then cut the halves into 2 millimeter-thick slices.
3. 3. Heat a skillet with a little bit of olive oil. Cook the zucchini slices until brown. Remove from the heat and season with salt and pepper. Set aside.
4. 4. Toast the almond flour for a few minutes in a dry skillet. Set aside.
5. 5. In a bowl, whisk the eggs with the olive oil. Add the yogurt and cream and whisk again until the mixture is smooth.
6. 6. In another bowl, combine the polenta, almond flour, cornstarch, and baking powder. Add it to the previous mixture and mix well. Stir in the grated cheese and zucchini. Add a little bit of espelette pepper.
7. 7. Pour the batter into a loaf pan and bake it for about 45 minutes.
8. 8. Remove from the oven and cool for 10 minutes before unmolding.

zucchinis, salt, pepper, almond flour, eggs, olive oil, yogurt, cream, polenta organic, cornstarch, baking powder, grated cheese, espelette pepper

Taken from www.yummly.com/recipe/Polenta_-Zucchini_-and-Almond-Cake-2046350 (may not work)