A zucchini snack cake is tasty and healthy, fried or baked zucchini will play the role of the dough, and garlic sauce will play the role of cream. You can use colored vegetables and herbs as decoration, it will be very beautiful.
Grate the zucchini and add eggs, flour, salt and pepper. Meanwhile, grate the garlic on a fine grater, chop the parsley finely and mix everything with the addition of mayonnaise.
Beat everything well. Fry the pancakes in a frying pan. each pancake is laid out on a separate plate to cool down faster.
Spread the pancakes with seasoning of garlic, mayonnaise and parsley and stack them. It is necessary to wait to soak a little.
Delicious zucchini cake is ready!
We wash the zucchini under running water, cut off the stalk. If the zucchini is not young, then we cut off the peel and cut out the seeds. We rub the zucchini on a coarse grater, put in a deep bowl, squeeze the juice with our hands. Break chicken eggs into a bowl with squeezed zucchini, add flour, add a pinch of salt, black pepper and other spices, mix everything thoroughly until a homogeneous mass is obtained. Heat vegetable oil in a frying pan, spread the squash dough with a tablespoon or ladle, leveling the surface. Fry a vegetable pancake on both sides until golden brown. Fry pancakes in the same way until the dough runs out.
Now let's start preparing the filling for our cake. Clean fresh mushrooms, rinse and cut into thin slices. Peel the onions and chop finely. Heat the vegetable oil in a frying pan, first fry the onion until golden brown, then add the mushrooms, mix, salt, fry until the liquid completely evaporates and remove from heat. Peel the garlic and pass it through a garlic press. Rub the cheese on a coarse grater. You can use any kind of hard cheese you like best. In a separate bowl, combine chopped garlic, grated cheese and mayonnaise, mix until smooth. The filling is ready.
Now let's start assembling the cake. Place one zucchini pancake in a round baking dish or in a frying pan with a removable handle. Coat the top with cheese sauce, and spread the mushroom filling on the sauce evenly. Then again, pancake - sauce - filling. We collect the cake, grease the top with sauce. We send the form with the cake to the oven preheated to one hundred and eighty degrees for ten minutes. At this time, rinse fresh herbs under running water, then dry and chop finely. We take the finished cake out of the oven, decorate with finely chopped herbs and serve.
Zucchini cake with mushroom layer is ready!
We wash the squash under running water, cut off the stalk and rub it on a coarse grater. We transfer the zucchini to a deep bowl, sprinkle with salt and leave for a while to let the juice stand out. Then squeeze this juice with your hands. Break chicken eggs into a bowl of zucchini, add flour, add spices and mix everything until smooth. The dough should be thick, so you may need a little more flour, or a little less. Heat the vegetable oil in a frying pan, spread the vegetable dough with a tablespoon, leveling the surface. Fry zucchini pancakes on both sides until golden brown.
While our pancakes are cooling, let's start preparing the vegetable filling. To do this, peel the onions, rinse and chop finely. Peel the carrots, wash and rub on a coarse grater. Saute vegetables in vegetable oil until golden brown. Peel the garlic and pass it through a garlic press. Rinse fresh herbs under running water, dry and chop finely. Rub the cheese on a coarse grater. My tomatoes and cut into thin slices. In a separate bowl, combine mayonnaise, chopped garlic and finely chopped greens, mix thoroughly until smooth.
Now you can start assembling the cake. Put one zucchini pancake on a flat dish, grease it with garlic sauce, distribute the fried vegetables on top with an even layer. The next layer will be tomato circles sprinkled with grated cheese. Cover with the second pancake and repeat the layers in the same sequence. Grease the top pancake with sauce and put the cake in the refrigerator for a couple of hours for soaking. We serve cake as a snack.
Zucchini cake with vegetables is ready! Bon Appetit!
Wash zucchini, grate, put in a bowl. Break two eggs into the same bowl, add salt and flour. Mix thoroughly. Heat the vegetable oil in a frying pan and bake three squash pancakes from the resulting dough, frying them on both sides until golden brown.
Cook the remaining two eggs hard-boiled, cool, peel and grate. Finely chop the crab sticks. Mix eggs, crab sticks and half of the mayonnaise, stir. Grate the pre-chilled cheese, peel the garlic and pass it through a garlic press. Making the sauce: mix the grated cheese, garlic and the other half of the mayonnaise.
Put one zucchini pancake on the dish, evenly spread the filling of crab sticks on top, cover with the second pancake, grease with cheese sauce. We put the third pancake, draw a curly mesh on it with mayonnaise and sprinkle with grated cheese.
Zucchini cake with crab sticks is ready! Bon Appetit!
Zucchini dishes are a myriad of simple and tasty dishes. In my previous articles, you could get acquainted with detailed recipes for various, and. But I want to please you with other, no less delicious recipes for zucchini dishes. Today's topic is zucchini cake. Zucchini cake, in my opinion, is a decoration of any table, including a festive one. And it is prepared quite simply, let's see this together.
There are many recipes for zucchini cakes, but today I want to introduce you to a beautiful and juicy zucchini cake with tomatoes.
2. During this time, cut the tomatoes into slices, and add the garlic passed through a press to the mayonnaise. Mayonnaise, by the way, can be prepared. It is much more useful than the store one.
3. The juice from the zucchini can be drained simply by pressing the zucchini mass with your hands, or you can throw the zucchini into a colander, and, slightly tamping, squeeze out the liquid.
4. Drive eggs into the squash mass, add finely chopped dill, salt and pepper. Stir everything well.
5. Gradually add flour. The dough should not be liquid, otherwise the cakes will creep when turned over.
If you think the dough is thin, increase the amount of flour or add a little starch to the dough.
6. Bake pancakes in a preheated pan greased with vegetable oil. The number of cakes will depend on their diameter. From the amount indicated in the recipe, you should get 4-5 cakes.
7. Fry pancakes on both sides until a beautiful golden crust. Leave the cakes aside until they cool completely.
8. Fold the squash cake. Grease the first zucchini crust with mayonnaise, and put tomato slices on top. So we repeat to the last cake. Tomatoes should be on top. Top the cake can be decorated with chopped dill.
Tomatoes go well with zucchini, moreover, they decorate any dish. Zucchini cake with tomatoes looks very elegant. And if you also season it with cheese, it will turn out satisfying and incredibly tasty. This recipe differs from the previous one in that we will bake the cake in the oven.
First, let's prepare the cake layers. From this amount of ingredients, 7-8 cakes are obtained. Of course, it depends on the diameter of your pan.
2. Pour flour into the zucchini mass, knead again. The dough should have a consistency like thick sour cream.
3. Fry pancakes on both sides in a preheated pan in vegetable oil. The thickness of each pancake is approximately 0.5 cm. After that, the pancakes should cool.
The cakes will cool down faster if they are laid out separately on a paper towel.
4. Prepare the cream for our cake. Finely chop the dill and mix with mayonnaise or sour cream, salt, pepper and squeeze the garlic.
5. Rub the cheese on a coarse grater, and cut the tomatoes into slices.
6. Cover the baking sheet with parchment paper and collect the cake. Grease the first zucchini crust with mayonnaise cream, put a layer of tomatoes on top and sprinkle with cheese. So we repeat to the last cake. Grease the top cake with mayonnaise and sprinkle with cheese.
7. We bake the cake in an oven preheated to 200 degrees for about 30 minutes.
8. After baking, the cake should cool down as the squash cake is served as a cold snack.
This zucchini cake is unusually tender and tasty, try it.
A simple recipe with a minimum set of ingredients that any chef can do. A cake with feta cheese, which gives this dish a special piquancy. This recipe is good because the zucchini is not fried in a large amount of oil, but baked in the oven. This makes the cake lighter and healthier.
It is advisable to choose small zucchini for this recipe
2. Finely chop the dill and arugula. In principle, any greens that you have in your kitchen will do here. Mix herbs with sour cream, squeeze out the garlic, salt and pepper a little. We stir everything.
3. Rub the cheese on a coarse grater.
4. Start folding the cake. An oblong plate is suitable for this recipe. We put the zucchini across the plate, one plate to the other.
5. Lubricate the zucchini with sour cream. Sprinkle with grated feta cheese on top.
6. Repeat this until the end of the zucchini. The top layer should be feta cheese.
You can decorate with fresh herbs if desired. We send the cake to the refrigerator for 2-3 hours.
Another delicious zucchini cake recipe that has a lot of different ingredients, including carrots and onions. This appetizer looks very appetizing.
If you want to cook a tasty and satisfying dish, then this recipe is for you. Zucchini cake is made with minced meat and rice.
This beautiful dish can be eaten hot as a casserole, or cold as an appetizer.
2. Minced meat can also be fried a little, then the roasting time will be shortened. Boil rice until half cooked and mix with minced meat. Add salt, pepper, you can add seasoning for the meat.
3. Cut the tomatoes into slices.
4. Cut the courgettes into very thin strips. It is convenient to do this with a vegetable peeler. The thickness of each layer is approximately 2-3 mm.
5. Salt the sliced zucchini a little and put them in a baking dish in a circle and tightly, but so that their ends hang down freely.
6. Put the minced meat with rice in the middle of the cake. Put the strips of zucchini on top again.
7. On top of the zucchini are mushrooms fried with onions.
8. Arrange the tomato circles on the surface at random. There should not be many of them.
9. Lubricate the surface with sour cream.
10. Close the filling with the free ends of the zucchini. We form a beautiful shape. Decorate with tomatoes on top.
11. We bake at a temperature of 190 degrees for 30-40 minutes. 10 minutes before cooking, we take the cake out of the oven and grease with sour cream.
Decorate the finished cake with fresh herbs. Once again, I draw your attention to the fact that the cake prepared according to this recipe can be eaten both hot and cold.
And I also liked the easy recipe for a mushroom snack cake. And although I myself have not tried to make such a cake yet, it seemed to me fragrant, juicy and tasty.
As you can see, zucchini cakes can be prepared with various fillings. By changing the fillings, each time a new dish is obtained. So don't stop surprising your loved ones and friends. Moreover, with a good harvest of zucchini, the dish will turn out to be inexpensive, but tasty and satisfying.
I hope that my recipes will be useful to you and you will decorate the dinner or holiday table with such savory cakes.
And if you liked the recipes, then share them on social networks, write comments with your impressions and comments. I would be grateful for your feedback.
What associations do you have at the mere mention of a cake? Dessert, sweet, cream, delicacy, diet, calories ... Yes, you never know what else. Someone will even have a tear in their eyes, because it is impossible! For those who follow their figure so zealously, the word "cake" is generally a real taboo. So nutritionists tell them. Let's try to deceive these very nutritionists and make a zucchini cake with tomatoes and cheese. Many do not even imagine what an amazingly tasty dish it turns out. This is an easy and at the same time quite nutritious meal. It is also very useful. And here even nutritionists will be delighted, who have recently been repeating that the future belongs to the squash diet. And this is true, because this vegetable can be eaten up to one and a half kilograms per day without harm to health. True true! No damage. Exceptionally useful. After all, zucchini is able to remove toxins from the blood, regulate the water-salt balance. And also (this is already good news for lovely ladies) it is the first assistant in the fight against cellulite. Well, isn't it a godsend? Yes, and cooking is a pleasure. Now let's summarize all of the above. A cake is something refined, airy, tasty, nourishing, festive, colorful ... Zucchini cake with tomatoes and cheese is healthy, light, nutritious, tasty, bright, low-calorie, original ... We have not lost anything! Vice versa. We also got a benefit. Zucchini season is in full swing! We eat well!
Ingredients:
1. To make the zucchini cake perfect, not too wet, not to creep, we first need to do some actions with sour cream. We need it thick. Therefore, we will try to get rid of the excess serum in it as much as possible. What do I need to do? We take a suitable saucepan, line it with cheesecloth, folded in several layers.
2. Now carefully put all the sour cream (according to the recipe 600 g) in cheesecloth.
3. Next, collect all the edges of the gauze and tie them into a knot, pushing a spoon into the hole so that it is light on the edges of the pan and the sour cream does not touch the bottom of the pan. We send this simple structure to the refrigerator for 3-4 hours. During this time, the sour cream will hang in the bundle, the excess liquid will drain into the container. The sour cream will become much thicker.
4. While the sour cream is in the fridge, let's take care of the zucchini. They need to be washed, wiped off with a paper towel. If the zucchini is slightly "aged", then it is better to remove the skin from them. If you use young vegetables, you may not need to peel them. Next, cut the zucchini into not too thick rings.
5. Now you need to prepare the baking tray. We cover it with parchment paper. Place prepared zucchini circles on a baking sheet and grease them with vegetable oil. We send the zucchini to the oven, preheated to 200 ° C, for 12-15 minutes.
6. Grind the cheese on a grater with large holes. The type of cheese does not matter, use your favorite. And feta cheese, and suluguni, and any hard cheese will perfectly complement the courgette cake with tomatoes.
7. Zucchini have already been baked by this time, we take them out of the oven and cool. Finished zucchini should be soft and easy to pierce with a fork.
8. Now our task is to prepare a sauce for an amazing zucchini cake. Rinse the greens under running water, let them dry slightly. A few sprigs of green dill can be left to decorate the vegetable cake. We peel the garlic and pass it through a press. With a small container we mix herbs, garlic and sour cream, which by this time has already sagged and got rid of the whey. Mix thoroughly, salt and pepper are exclusively to taste.
9. Wash the tomatoes and cut them into thin halves. To make a zucchini cake with tomatoes and cheese, it is better to choose tomatoes that are fleshy, but not overripe, so that they do not drain off the juice ahead of time.
10. All preparatory steps have been passed. You can start assembling the cake. We will use a split form, thanks to which the cake will turn out to be tall and beautiful. In addition, it is very convenient to get the cake out of the split form. I used a mold with a diameter of 25 cm. Cover its bottom with oiled paper or simply grease it with vegetable oil. Now we lay out the prepared zucchini washers. We place them in two, three layers so that the whole bottom is covered.
11. A layer of zucchini generously grease with sour cream and garlic sauce with herbs.
13. Sprinkle some of the grated cheese on top of the tomato half rings. And again generously grease with the prepared sauce.
14. Now repeat all layers. Zucchini, sauce, tomatoes, cheese and sauce. Lay out the zucchini with the last layer.
15. The last layer of zucchini is generously greased with sauce. We cover the form and send it to the refrigerator for at least 3 hours. Ideally, of course, at night. Cover the bowl with the remaining grated cheese with cling film and also put it in the refrigerator.
16. After a certain time (3 hours or overnight) we take out the courgette cake from the refrigerator. Sprinkle it with the remaining grated cheese.
17. Now carefully remove the ring from the mold and transfer the cake to a flat dish.
18. Zucchini cake with tomatoes and cheese is ready! It remains only to decorate it with chopped tomato slices and the remaining dill. You can also use other decoration options: whatever your imagination tells you.
I hope you liked this recipe and the step-by-step photos helped in the preparation. What a delicious and beautiful it turned out to be, our dietary and vitamin cake. Bon Appetit!
Zucchini is a tasty, healthy and versatile vegetable. Due to its taste, zucchini is successfully used in many recipes and, with each season of zucchini, housewives and culinary experts come up with more and more delicious dishes with this ingredient. Zucchini is used both in first and second courses, as well as in salads, appetizers and even desserts!
The proposed recipe for zucchini cake is a great opportunity to enjoy yourself, try a new interesting dish, and also treat guests. Such a cake will not only become a delicious snack, but will also look harmonious and festive on any table! Having a delicate texture and an amazing spicy taste of garlic, this dish will undoubtedly be among the favorites!
Making a squash cake is a lot like making squash pancakes. The dough from grated zucchini is kneaded, and then pancakes are fried, which are then smeared and assembled into a beautiful cake.
For this dish, you can use any zucchini - both young and overripe, which helps a lot to apply the fruits harvested at the wrong time. Overripe fruits must be peeled from the thick peel and the center with seeds must be removed. Young zucchini can be used entirely, only by thoroughly rinsing them.
You can decorate the cake with bright vegetables: tomato, bell pepper, cucumber; as well as herbs: green onions, parsley, dill. You can even write a congratulation with ketchup!
Taste Info Snack cakes
Before starting cooking, peel the processed curds from foil and put them in the freezer (it will be more convenient to grate slightly frozen curds).
Wash the zucchini, peel and remove the seeds if necessary. Grate the squash pulp on a coarse grater.
Add eggs, salt, black pepper and flour to the grated zucchini.
Mix. You should get a dough like for squash pancakes.
Fry zucchini pancakes as follows. Heat a frying pan, pour in some vegetable oil. Spoon the squash dough and smooth it out to make a nice and neat pancake. First fry on one side, then turn over and fry on the other side.
As a result, you should get 5-6 pancakes.
Prepare the filling: peel, chop the garlic and mix it with mayonnaise.
Grease each of the cooked pancakes with garlic mayonnaise, and grate cream cheese on top.
Having collected the whole zucchini snack cake with garlic and cheese in this way, decorate it with tomato slices and herbs, as in the photo, or any other vegetables to your taste.
Zucchini cake (4 no-lose options for a delicious snack cake)
Zucchini cake recipe number 1
Ingredients
zucchini 1 pc (medium)
eggs 4 pcs
flour 6 tablespoons
salt
ground pepper
For filling
mayonnaise
parsley
garlic
ground pepper
Preparation
Grate the zucchini and add eggs, flour, salt and pepper. Meanwhile, grate the garlic on a fine grater, chop the parsley finely and mix everything with the addition of mayonnaise.
Beat everything well. Fry the pancakes in a frying pan. each pancake is laid out on a separate plate to cool down faster.
Spread the pancakes with seasoning of garlic, mayonnaise and parsley and stack them. It is necessary to wait to soak a little.
Delicious zucchini cake is ready!
Zucchini cake recipe number 2
Ingredients:
- 2 young zucchini (total weight about 1 kg)
- 4 eggs
- 1 glass of flour
- salt pepper
- 1/2 cup mayonnaise
- 2-3 cloves of garlic
- 4 tomatoes
- a few feathers of green onions.
Preparation:
Zucchini
grate on a coarse grater, then squeeze them slightly to remove excess
liquid. Add eggs, flour to the zucchini, season with salt and pepper. I also added 1 tsp Curry to the dough. Mix everything to make a dough like for pancakes.
Lightly grease the pan with vegetable oil and bake pancakes in it. In this case, you just need to spread the dough with a spoon in the pan.
Add garlic passed through a press to mayonnaise and mix.
Cut the tomatoes into slices as thin as possible (I did it with a fillet knife).
Now we collect the cake. Each layer will be like this: grease the pancake with mayonnaise (not very thick), spread tomato slices on top, then again the pancake, etc.
Garnish with tomatoes and herbs
Zucchini cake recipe number 3
Zucchini, about 1 kg in weight, peel and grate on a coarse grater. Season with salt and leave to form juice.
At this time, fry the eggplant circles in a skillet.
Drain the liquid from the zucchini by squeezing well.
Add 2 tablespoons. flour with a slide
2 tbsp starch without a slide
2 eggs
2/3 tsp slaked soda
salt pepper.
Knead everything well and bake 4 light pancakes:
It's not scary if they break. It will not be noticeable under the layer of filling.
Each pancake should be coated with mayonnaise and garlic.
Place eggplant circles on the first pancake.
On the second pancake, put finely chopped or minced Korean carrots through a large wire rack.
For the third pancake - fried mushrooms.
On the fourth pancake - grated cheese and finely chopped greens.
Decorate the top of the cake with tomatoes.
Zucchini cake recipe number 4
Ingredients:
1 medium zucchini;
1 egg;
4-5 tablespoons of flour;
salt pepper;
1 pack of mayonnaise;
3-4 carrots;
2 pcs. onions;
150 g cheese;
Dill;
tomato and bell pepper for decoration.
Preparation:
Zucchini pancake dough:
Peel the zucchini, remove the core and rub on the borshchovka. Salt and pepper. Add egg and flour. Mix everything together thoroughly. Bake 10 medium pancakes (as much as possible) in a frying pan until golden brown.
Zucchini pancake dough does not spread over the pan, so use a large spoon to smooth the dough evenly over the pan with the back of the pan.
Filling:
Grate the carrots, finely chop the onion and fry until golden, without frying.
Remove from heat. Add mayonnaise, grated cheese and chopped dill, season with salt and taste.
Then coat all the pancakes with this mixture, except for the top one.
Spread the top with mayonnaise and decorate the middle with finely chopped bell pepper and thinly chopped tomato slices.