Mediterranean Veggie Crinkle Cake

Total Time: 50–55 minutes
Serves: 4–6

The Mediterranean Veggie Crinkle Cake is a colorful, savory baked dish that combines layers of fresh vegetables, herbs, and creamy cheese in a golden, crinkled texture. Inspired by Mediterranean flavors, it’s perfect as a light main course, side dish, or brunch option. The combination of zucchini, carrots, onion, and garlic gives it natural sweetness and moisture, while eggs, cheese, and a touch of flour bind everything into a crisp yet tender bake. It’s rustic, healthy, and irresistibly good hot or cold.

Ingredients

Vegetables

1 medium zucchini, grated or finely chopped

1 medium carrot, grated

1 small onion, finely diced

2 garlic cloves, minced
(Optional additions: ½ cup chopped bell pepper, a handful of spinach, or thin potato slices)

Dairy / Binders

3 large eggs

½ cup grated cheese (Parmesan, feta, or cheddar—or a mix)

¼ cup milk, yogurt, or ricotta cheese

Dry Ingredients

2 tbsp all-purpose flour or ¼ cup breadcrumbs (for binding)

Seasonings

1 tsp salt (adjust to taste)

½ tsp black pepper

1 tsp dried herbs (such as basil, oregano, or dill)

Olive oil, for brushing and drizzling

Instructions

Prepare the Vegetables

Preheat your oven to 375°F (190°C) and grease or line a medium baking dish.

Grate or finely chop the zucchini and carrot. Squeeze out any excess water from the zucchini using a clean towel or paper towel—this keeps the cake from becoming soggy.

In a skillet, heat a teaspoon of olive oil and sauté the onion and garlic for 2–3 minutes until fragrant and soft. Let them cool slightly.

Make the Batter

In a large bowl, whisk together the eggs, milk (or yogurt/ricotta), and cheese.

Add the sautéed vegetables, grated zucchini and carrots, and any optional veggies (like bell pepper or spinach).

Stir in the flour or breadcrumbs and season with salt, pepper, and herbs.

Mix until the batter is thick but spoonable. If it’s too wet, add a bit more flour or breadcrumbs.

Assemble and Bake

Pour the mixture into the prepared baking dish and spread it evenly.

Drizzle or brush the top lightly with olive oil for a golden crust.

Bake for 35–40 minutes, until the top is puffed, golden, and set in the center.

Let it cool for 5–10 minutes before slicing—it holds together better once slightly cooled.

Serve

Serve warm or at room temperature, topped with a dollop of yogurt, a drizzle of olive oil, or a sprinkle of fresh herbs. It pairs beautifully with a side salad or a bowl of soup for a complete Mediterranean-style meal.

Tips

Drain the vegetables well:
Zucchini, in particular, holds a lot of water. After grating, sprinkle a little salt over it, let it sit for 10 minutes, and then squeeze out the liquid. This helps your cake stay firm instead of soggy.

Pre-cook harder vegetables:
If using potatoes or carrots in thicker slices, lightly sauté or steam them first so they cook through evenly in the oven.

Don’t overmix the batter:
Mix just until the ingredients are combined. Overmixing can make the cake dense instead of light and fluffy.

Add cheese strategically:
Mixing some cheese into the batter gives a creamy interior, while sprinkling a bit on top before baking creates a crisp, golden crust.

Let it rest before cutting:
Once out of the oven, let the cake cool for at least 10 minutes before slicing. It firms up as it cools, making cleaner slices.

For extra crispiness:
Bake the cake on the middle rack for most of the time, then move it to the top rack for the last 5 minutes.

Variations

Cheesy Mediterranean: Add crumbled feta and a handful of chopped sun-dried tomatoes or olives for a salty, tangy twist.

Green Power: Mix in chopped spinach, kale, or parsley for more color and nutrients.

Spiced Version: Add a pinch of smoked paprika or chili flakes for a mild kick.

Herb Lovers: Fresh herbs like dill, oregano, or thyme brighten up the flavor beautifully.

Yogurt Layer: Spread a thin layer of Greek yogurt or labneh on top before serving—it adds creaminess and a little tang.

Texture and Binding Tips

If the mixture feels too wet, add more flour or breadcrumbs.

If it feels too dry, add an extra tablespoon of milk, yogurt, or a drizzle of olive oil.

The goal is a moist, spoonable batter that holds its shape when poured into the dish.

Serving Ideas

Serve as a main dish with a side of tzatziki, tomato salad, or roasted chickpeas.

Cut into squares for a brunch platter or a light lunchbox meal.

Enjoy leftovers cold or reheat in the oven—this cake tastes even better the next day as the flavors deepen.

Q&A

Q: Can I make this Veggie Crinkle Cake ahead of time?
A: Yes. You can prepare the batter a few hours in advance, cover it, and refrigerate until baking. Or bake the cake completely, let it cool, and reheat it in the oven at 350°F (175°C) for 10–12 minutes before serving.

Q: Can I make this recipe gluten-free?
A: Absolutely. Replace the flour or breadcrumbs with gluten-free breadcrumbs, chickpea flour, or oat flour. The texture will still come out light and crisp.

Q: What if I don’t eat eggs?
A: You can make an egg-free version by using a flaxseed “egg” (1 tbsp flaxseed meal + 3 tbsp water per egg) and an extra spoon of yogurt or ricotta for binding.

Q: Can I use other vegetables?
A: Definitely. Try grated sweet potato, chopped bell peppers, mushrooms, or even roasted eggplant. Just avoid very watery vegetables unless you drain them first.

Q: How should I store leftovers?
A: Store cooled slices in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer for the best texture.

Nutrition

(Per Serving)

(Based on 6 servings)

Calories: ~190 kcal

Protein: 9 g

Carbohydrates: 11 g

Fiber: 3 g

Total Fat: 12 g

Saturated Fat: 4 g

Cholesterol: 110 mg

Sodium: 320 mg

Sugar: 4 g

(Values may vary based on the type of cheese, milk, and vegetables used.)

Conclusion

The Mediterranean Veggie Crinkle Cake is a simple yet flavorful way to enjoy a variety of vegetables in one comforting dish. It’s crisp on the outside, tender in the middle, and full of bright Mediterranean flavors from cheese, herbs, and olive oil. Whether you serve it for brunch, lunch, or dinner, it’s a wholesome, colorful dish that’s as beautiful as it is satisfying. It’s also a great way to use up extra veggies in your fridge—making it both practical and delicious.