Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 100 g tomato (s), dried, in oil
- 1 bunch spring onion (s)
- 2 zucchini
- 1 bunch parsley, smooth
- 1 kg quark, (low-fat quark)
- 6 egg (s)
- 4 tablespoon cheese, grated (Gouda or similar), low-fat possible
- 6 tablespoon, leveled semolina (whole grain)
- salt and pepper
- Paprika powder
Print Recipe
Pin Recipe Instructions
- Drain the tomatoes and collect the oil.
- Cut the spring onions into fine rings. Grate the zucchini and sauté with the onions in the tomato oil. Let cool and season with salt and pepper. Finely chop the parsley and tomatoes.
- Mix the quark with the semolina, eggs and cheese. Then fold in the zucchini and onion mixture as well as the tomatoes and parsley.
- Put the whole thing in a 26 springform pan and bake in the oven at 200 degrees for about 45 minutes until the cake is done (chopsticks test).
- Dust with paprika powder and serve with a mixed salad if desired.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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