Preparation:

1. Prepare the vegetables: Grate the zucchini and quickly return them to a hot pan with a little olive oil to wait for them. If using fresh salmon, steam it or pan it and simmer it once cooled.

2. Prepare the dough: In a large bowl, beat the eggs with the milk, flour, and chemical yeast. Add the zucchini, crumbled salmon, and diced mozzarella. Mix well until the mixture is homogeneous. Season with salt and pepper.

3. Cook the batter: Pour the batter into a cake mold or a round buttered and floured mold. Sprinkle the grated cheese on top and bake at 180°C (th. 6) for 30 to 40 minutes, or until the batter is fluffy, golden brown, and baked to perfection.

4. Finish the dish: Let the baked dish cool before cutting into portions. Garnish with fresh basil leaves to enhance the aroma.

5. Serve: Serve the baked dish hot or at room temperature with a light yogurt sauce or a simple green salad for a balanced meal.

Tip:

– Add capers for an extra salty flavor.

– Add pine cones for a crunchy texture.