Zucchini and Potato Cake

A cruncy zucchini and potato cake that is easy to prepare and great for breakfast or brunch, as part of a light lunch or dinner.

Ingredients:

• 4 zucchinis (shredded)
• 4 potatoes (peeled; grated)
• 4 cubanelle peppers (chopped)
• 4 tablespoon olive oil
• 4 spring onions (finely chopped)
• half a bunch dill (chopped)
  
• 1 egg (lightly beaten)
• 4 tablespoon flour
• a pinch of salt
• blackpepper
• 4 tablespoon grated cheese

Instructions:

1. Place oven rack in center of oven, and preheat to 450°F.
2. Lay potatoes and zucchini on a fine mesh strainer and squeze out moisture from vegetables.
3. In a large oven-safe skillet heat the olive oil. Add zucchini, potato, cubanelle pepper, flour, salt, and blackpepper. Stirring frequently, cook over high heat until the vegetable mix get doughy for about 5 minutes. Add the onions and dill and cook for one more minute stirring frequently.
   
4. Turn off the heat. Pour the beaten egg while stirring fast to combine vegetable mixture and egg before egg gets scrambled. Press mixture into the pan using the back of spoon or spatula, covering entire bottom of skillet. Bake until the edges and the top begin to brown, about 30 minutes. Sprinkle parmesan cheese on top and put pan back to the oven for about 5 more minutes, until top of the cake becomes golden.
5. Slice the cake and top with a dollop of yogurt before serving.

Tags: pepper, zucchini, cake, potato, vegetarian