Zucchini cake

Even those who hate zucchini will definitely fall in love with this vegetable if it is prepared correctly, namely by baking a zucchini cake. A variety of toppings are combined with a base of ripe zucchini, ranging from seasonal vegetables and cheese to poultry and meat. This dish will easily decorate a holiday table and diversify a family dinner.

Zucchini cake with tomatoes, garlic and mayonnaise

When you are tired of all the banal snacks, and the table is full of zucchini, we prepare an original, tasty and incredibly beautiful snack. A zucchini pancake cake stuffed with fresh juicy tomatoes, cheese, garlic and mayonnaise is sure to win the hearts of many!

1. 
   How to make a delicious zucchini cake? Rinse the zucchini under running water, peel off the thick skin and grate on a coarse grater. Salt the resulting mass, let it stand for a couple of minutes, squeeze and drain the excess juice.
2. 
   Next, beat in two eggs and mix.
3. 
   Add a few tablespoons of flour and stir everything again.
4. 
   Add finely chopped green onions, taste and add salt and pepper if necessary.
5. 
   Mix the mixture thoroughly and the dough for vegetable pancakes is ready.
6. 
   Heat a small amount of vegetable oil in a frying pan, add some dough and flatten it into a pancake.
7. 
   Fry on both sides until golden brown.
8. 
   Leave the finished pancakes for about 10 minutes so that they become warm and not hot.
9. 
   Let's prepare the sauce. In a bowl, mix sour cream, mayonnaise, chopped dill and garlic cloves passed through a press.
10. 
    Let's start assembling the cake. Place the pancake on a flat dish, brush with sauce and add tomatoes cut into thin half rings. Season the filling with ground black pepper.
11. 
    Place the pancake in the next layer again, coat it with sour cream and garlic sauce, tomatoes and a small amount of grated cheese. Repeat until the zucchini cakes and other ingredients are gone.
12. 
    Place the finished cake in the refrigerator for 2 hours to soak and then enjoy. Bon appetit!

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Zucchini cake with cheese and tomatoes

A wonderful appetizer made from seasonal vegetables that no one will remain indifferent to - a delicate zucchini cake. Vegetable pancakes go well with a delicate sauce and a filling of garden tomatoes and cheese.

Cooking time – 40 min.

Cooking time – 25 min.

Portions – 4.

Ingredients:

• Zucchini (medium) – 3 pcs.
• Eggs – 3 pcs.
• Flour – 3 tbsp.
• Tomatoes – 3 pcs.
• Cheese – 150 gr.
• Mayonnaise – 70 gr.
• Garlic – 3 teeth.
• Cream cheese – 120 gr.
• Vegetable oil – 2-3 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Grate several medium-sized zucchini on a coarse peel, add salt, mix and leave for 5-7 minutes. Afterwards, squeeze out excess liquid.

2. Add eggs, flour, salt and black pepper to the chopped zucchini - mix thoroughly until smooth.

3. Fry pancakes in a small amount of vegetable oil.

4. Cut ripe tomatoes into rings.

5. Pass the garlic cloves through a crusher.

6. In a separate bowl, combine cream cheese, mayonnaise and chopped garlic.

7. Grate hard cheese.

8. Let's start assembling the cake. Cover a flat dish with a sheet of parchment paper, place the first vegetable flatbread, brush with garlic sauce and add tomato rings. Cover with a second pancake and add the filling again. Repeat until the products run out.

9. When the assembly is complete, lightly press the cake to the surface so that each layer is soaked as much as possible.

10. To decorate the last pancake, coat it with the remaining sauce, sprinkle with grated cheese and lay out a few slices of tomatoes and sprigs of fresh parsley. Bon appetit!

How to cook zucchini cake in a frying pan?

In the midst of zucchini season, every housewife simply must prepare a stunningly delicious cake of zucchini pancakes stuffed with tomatoes and garlic. From the first bite, this dish will become one of your favorites, and you will repeat the recipe again and again.

Cooking time – 45 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Zucchini – 1 kg.
• Eggs – 4 pcs.
• Flour – 1 tbsp.
• Mayonnaise – ½ tbsp.
• Garlic – 2-3 teeth.
• Tomatoes – 4 pcs.
• Green onions – ¼ bunch.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

1. Prepare the “dough”. We grate the zucchini pulp on a coarse grater and let it dry out a little, getting rid of excess liquid. Add flour, eggs, salt and ground black pepper - mix thoroughly until smooth and the dough is ready.

2. Heat the oil in a frying pan and fry thin pancakes on both sides until an appetizing golden crust forms.

3. Leave the finished pancakes for 7-10 minutes to cool.

4. To prepare the filling, pass a few cloves of garlic through a press and combine with mayonnaise. Cut the tomatoes into thin rings and start assembling. Place one pancake on a flat dish, coat with garlic sauce and arrange the tomatoes. Repeat until the ingredients run out.

5. Grease the last layer with mayonnaise, decorate with tomatoes and chopped green onions. You can serve it immediately or let it soak in the refrigerator for half an hour. Bon appetit!

A simple and delicious recipe for zucchini pancake cake

When the shelves are bursting with zucchini, we prepare a very “elegant”, aromatic and, most importantly, delicious zucchini cake with a delicate filling. This dish will decorate any holiday table and diversify family dinners.

Cooking time – 45 min.

Cooking time - 30 min.

Portions – 6.

Ingredients:

• Zucchini – 1 kg.
• Eggs – 3 pcs.
• Flour – 100 gr.
• Vegetable oil – 3-4 tbsp.
• Processed cheese – 150 gr.
• Onions – 150 gr.
• Carrots – 150 gr.
• Sour cream – 150 gr.
• Garlic – 3-4 teeth.
• Quail eggs – 5-7 pcs.
• Cherry tomatoes – 5-7 pcs.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Let's prepare the dough. Peel the zucchini and grate it on a coarse grater.

2. Beat in chicken eggs.

3. Mix the mass thoroughly.

4. The next step is to add flour, add salt and ground black pepper to your taste.

5. Heat a small amount of vegetable oil in a frying pan and fry thin pancakes, no more than 5 mm thick. until golden brown.

6. Turn over and fry on the second side for another couple of minutes.

7. Let's start with the filling. Peel the onions and finely chop them.

8. Grate the carrots on a fine grater.

9. In a separate frying pan, fry the onion until transparent.

10. And add chopped carrots. Fry over medium heat until the vegetables are soft.

11. Prepare aromatic sauce. Chop any greens you choose as finely as possible.

12. In a deep bowl, combine sour cream (reserve 2 tablespoons for decoration), salt and garlic, passed through a press.

13. Stir the resulting dressing thoroughly.

14. Add chopped herbs.

15. And mix again.

16. Place the first pancake on a flat dish and coat with melted cheese.

17. Spread the roast on top in an even layer.

18. Coat onions and carrots with garlic sauce.

19. Cover the filling with the second pancake.

20. Grease with soft cheese.

21. Lay out the vegetables.

22. And spread the sauce again.

23. Repeat the third layer, and coat the topmost pancake with the remaining sour cream.

24. Decorate with whole cherry tomatoes and quail eggs, and if desired, you can add finely chopped green onions. Bon appetit!

Delicious zucchini cake with curd cheese

A recipe that will surely appeal to lovers of snacks and garlic and cheese is a zucchini pancake cake, for the preparation of which you only need seasonal vegetables and a little free time.

Cooking time – 2 hours 40 minutes

Cooking time - 30 min.

Portions – 5.

Ingredients:

• Zucchini (medium) – 1 pc.
• Eggs – 2 pcs.
• Wheat flour – ½ tbsp.
• Flaxseed flour - 2-3 tbsp.
• Curd cheese – 200 gr.
• Sour cream – ½ tbsp.
• Garlic – 2 teeth.
• Semi-hard cheese – 50 gr.
• Vegetable oil – 3 tbsp.
• Greens - to taste.
• Sesame - to taste.
• Salt - to taste.
• Vegetable oil – 3 tbsp.

Cooking process:

1. To prepare the dough, chop the zucchini on a fine grater.

2. Add eggs, salt and flour - mix well.

3. Lastly, add a couple of tablespoons of flaxseed flour - mix again and the dough is ready.

[4. Heat a small amount of vegetable oil in a frying pan, spoon out some dough, distribute and fry thin pancakes on both sides until golden brown.

5. Prepare the filling. In a separate bowl, combine curd cheese, sour cream and a couple of cloves of garlic, passed through a press - stir thoroughly.

6. Place the first pancake on a flat dish and generously coat with filling.

7. Next, put the second “cake”, grease it and repeat until the pancakes are gone.

8. Sprinkle the top with sesame seeds, grated semi-hard cheese and decorate with herbs. Place the cake in the refrigerator for several hours and enjoy. Bon appetit!

Step-by-step recipe for making zucchini cake with minced meat

Incredibly tender vegetable cakes, fried minced meat filling - all this combines into a zucchini cake, the preparation of which you will not spend much time on, but you will certainly be pleased with the result.

Cooking time – 1 hour 10 minutes

Cooking time – 25 min.

Portions – 8.

Ingredients:

• Zucchini – 1.2 kg.
• Eggs – 4 pcs.
• Flour – 6 tbsp.
• Minced meat – 600 gr.
• Tomatoes – 250-300 gr.
• Sour cream – 600 gr.
• Garlic – 2-3 teeth.
• Vegetable oil – 3 tbsp.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. To prepare the dough, grate the zucchini on a coarse grater, sprinkle generously with salt, mix and leave for 15 minutes so that the vegetables release juice. After the time has passed, lightly squeeze and drain the excess liquid.

2. Add flour to the chopped zucchini, beat in the eggs and season with ground pepper to your taste - mix well until smooth.

3. Line a baking sheet with a sheet of parchment paper for baking and coat it with vegetable oil using a pastry brush.

4. Place the zucchini dough in an even layer on the parchment.

5. Bake future cakes in the oven at 200 degrees for half an hour.

6. While the “dough” is being prepared, fry the minced meat in a frying pan for about 5 minutes.

7. Blend the tomatoes in a blender until pureed.

8. Place the chopped tomatoes in a frying pan with the minced meat, mix and simmer under the lid for 20 minutes. Add salt and ground black pepper to your taste.

9. Cut the finished and slightly cooled cake into 4 equal parts.

10. Finely chop the greens you have chosen.

11. To prepare the sauce in a bowl, mix sour cream and garlic cloves passed through a press - stir.

12. Let's start assembly.Place ¼ of the crust on a dish, brush with sauce and add some filling. Repeat this action with all layers.

13. We also grease the top with sauce and decorate with sprigs of fresh herbs. Bon appetit!

Zucchini cake with carrots and onions

A simple, quick and very tasty appetizer made from zucchini, which can be safely served on a holiday table - a cake made from vegetable pancakes with the addition of overcooked onions and carrots. This “pie” can be presented as an appetizer, as well as an independent dish.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Zucchini (large) – 1 pc.
• Onions – 1 pc.
• Carrots – 1-2 pcs.
• Eggs – 3 pcs.
• Flour – 4-5 tbsp.
• Sour cream/mayonnaise – 3-4 tbsp.
• Garlic – 2-3 teeth.
• Greens - to taste.
• Salt - to taste.
• Ground black pepper - to taste.
• Vegetable oil – 4 tbsp.

Cooking process:

1. Rinse the zucchini under running water, dry it with paper towels, cut it into pieces, remove the skin and remove the seeds.

2. Grate on a fine grater, add salt and place in a sieve or colander so that excess liquid can drain.

3. “Free” the onion from the husk and finely chop.

4. We also peel the carrots and grate them on a coarse grater.

5. Heat a little vegetable oil in a frying pan and fry the onion with constant stirring for about 4-5 minutes.

6. After the time has passed, add the carrots to the onions, add salt and pepper - cook over medium heat until soft and our filling is ready.

7. Finely chop any greens you choose and mix with garlic passed through a press and mayonnaise or sour cream. Mix all components thoroughly.

8. Squeeze out the zucchini mass, transfer it to a deep container, add eggs and flour and knead the dough.

9.We also season the zucchini mixture with salt and ground pepper - the dough is ready.

10. Fry the zucchini pancakes on both sides until golden brown in vegetable oil.

11. Place one pancake on a flat dish and generously grease with sauce with garlic and herbs.

12. Place some of the fried vegetables on top.

13. Repeat layers until the pancakes and filling are gone.

14. You can serve it immediately after cooking, or you can let it brew for several hours in the refrigerator. Bon appetit!

PP zucchini cake at home

If you think that proper nutrition is tasteless, expensive and monotonous, then you are very mistaken! At the PP, you can not only boil boiled breast and buckwheat without butter, we also prepare an amazingly delicious cake from zucchini pancakes with a reduced calorie content.

Cooking time - 30 min.

Cooking time - 15 minutes.

Portions – 6.

Ingredients:

• Zucchini – 600 gr.
• Tomatoes – 350 gr.
• Green onion – 20 gr.
• Natural yogurt – 120 gr.
• Feta cheese - 100 gr.
• Olive oil – 1 tsp.
• Salt - to taste.
• Spices - to taste.

Cooking process:

1. Wash young zucchini under running water, dry with paper towels and cut into thin rings, approximately 3-4 millimeters thick.

2. Cover a baking sheet with a parchment baking sheet, grease with olive oil, and lay out the zucchini mugs. Salt the vegetables and season with your favorite spices.

3. Cook in the oven for 15 minutes at 180 degrees.

4. While the zucchini is baking, cut the tomatoes into thin slices.

5. Finely chop the green onion feathers.

6. To prepare the sauce, place 100 grams of feta in a bowl and mash with a fork.

7.Add natural yoghurt, spices and mix thoroughly until smooth.

8. Let's start assembly. Take a round pan with smooth edges, turn it over and lay out some of the zucchini, brush with sauce.

9. Place tomato slices on top and coat with cheese dressing again.

10. The next layer is finely chopped onion.

11. Repeat the steps until the products run out.

12. Let the cake sit for a while, and then carefully turn it over onto a flat plate.

13. Carefully remove the form and serve. This can even be done overnight! Bon appetit!

Simple and delicious zucchini cake with mushrooms

Everyone has long known the recipes for cakes with vegetable pancakes and filling with mayonnaise and garlic, however, if you add aromatic mushrooms to the classic zucchini cake, the dish will sparkle with completely new colors.

Cooking time – 1 hour 5 minutes

Cooking time – 35 min.

Portions – 6.

Ingredients:

• Zucchini – 1 kg.
• Eggs – 6 pcs.
• Flour – 12 tbsp.
• Mozzarella cheese - 160 gr.
• Onions – 1 pc.
• Tomatoes – 2 pcs.
• Garlic – 2 teeth.
• Sour cream – 6 tbsp.
• Mayonnaise – 6 tbsp.
• Dill – ½ bunch.
• Lettuce – 5 leaves.
• Champignons – 350 gr.
• Olives – 12 pcs.
• Vegetable oil – 5 tbsp.
• Salt - to taste.
• Ground black pepper - to taste.

Cooking process:

1. Rinse young zucchini under running water and dry with paper towels.

2. Peel one medium-sized onion, chop finely and fry in oil until soft.

3. In the same frying pan, add champignons, chopped quite coarsely. Simmer over medium heat until all the moisture comes out of the mushrooms.

4.While the frying is being prepared, grate the zucchini, add salt and leave for 10 minutes so that they release their juice.

5. To prevent the pancakes from falling apart during frying, squeeze out the zucchini.

6. Prepare the dough. Add the eggs to the green vegetable and stir well.

7. The next step is to add flour, season with salt and ground black pepper to your taste.

8. Mix all ingredients thoroughly until smooth and our dough is ready.

9. Heat the oil in a frying pan, spoon out some dough and form a pancake. Fry on both sides until golden brown.

10. It is important that each cake is baked not only from the outside, but also from the inside. Therefore, it is recommended to cook over medium heat.

11. To prepare the sauce, combine chopped garlic, mayonnaise and sour cream in a deep plate and mix.

12. Grate the mozzarella on a coarse grater.

13. Let's start assembling. Place one pancake on a plate, brush with aromatic sauce and lay out ½ of the mushrooms and onions - distribute in an even layer.

14. Sprinkle grated cheese and dill sprigs on top.

15. Place the next layer of the second pancake, coat with garlic dressing and place thinly sliced ​​tomatoes. Also sprinkle with shredded cheese. Similarly, we alternate layers with mushrooms and tomatoes until the ingredients run out.

16. Before serving, decorate with chopped olives, cheese and fresh and juicy lettuce leaves.

Bon appetit!

How to make zucchini cake with chicken?

At the height of the homemade vegetable season, you definitely need to prepare a vegetable cake based on zucchini and chicken pancakes, tomatoes and garlic. This dish will decorate any table, both festive and everyday.

Cooking time – 45 min.

Cooking time – 25 min.

Portions – 5.

Ingredients:

• Zucchini – 1-2 pcs.
• Carrots – 1 pc.
• Onions – 1-2 pcs.
• Eggs – 2 pcs.
• Flour – 2 tbsp.
• Semolina – 2 tbsp.
• Minced chicken – 300 gr.
• Milk – 100 ml.
• Mayonnaise – 3 tbsp.
• Tomatoes – 3 pcs.
• Garlic – 1-2 teeth.
• Salt - to taste.
• Ground black pepper - to taste.
• Sunflower oil – 4-5 tbsp.
• Greens - to taste.

Cooking process:

1. Season the minced meat with salt and pepper, add milk, two egg whites and mix well - the base for the chicken crust is ready.

2. For vegetable pancakes, grate the zucchini, add salt, wait 10 minutes and squeeze - we don’t need excess liquid. After that, add two yolks, flour and semolina - stir.

3. Heat vegetable oil in a frying pan and fry thin zucchini pancakes on both sides until golden brown.

4. We get about 3-4 pancakes.

5. Let's make meat cakes.

6. We also fry in oil for just a few minutes, as the chicken cooks very quickly.

7. Prepare the filling. Finely chop the onion and carrots and fry until tender. Transfer the roast to a deep plate, add mayonnaise, garlic, passed through a press and any chopped herbs to your taste.

8. Cut the tomatoes into thin rings.

9. Let's start assembling the cake. To do this, alternate the following layers: vegetable crust, chicken crust, sauce and tomatoes. Repeat layers until the ingredients run out.

10. Decorate the top with tomatoes and sprigs of fresh aromatic herbs.

11. Cut into portions and serve. Bon appetit!