Cake from zucchini in a pan. squash cake

02.05.2020 Dishes for children

Zucchini Cake is a delicious and easy to prepare dish. A great example of how you can decorate and diversify your everyday menu with the same standard set of products that we use daily. And most importantly, it is easy to do, spending a minimum of time and effort.

In fact, our cake is all the same zucchini pancakes. However, decorated with a spicy "cream" based on sour cream or mayonnaise. Powdered with grated cheese, supplemented with a variety of fillings, they appear in a completely new, very attractive and appetizing form.

I will make a version of the squash cake with a light vegetable filling and sour cream, but using this recipe as a guide, you can cook completely different versions of this dish each time.

Zucchini “cakes” have a neutral and very delicate taste, which allows you to safely experiment with the components of both the “cream” and the filling. From vegetables and meat to ham, caviar, squid and fish pieces, whatever you like and find in the fridge. Shall we start?

Prepare the ingredients according to the list:

zucchini, chicken eggs, flour - for preparing the layers of the future zucchini cake
tomatoes, cheese and green onions - for stuffing
sour cream, garlic, a little salt and ground black pepper - for "cream"

Grate the zucchini and squeeze out the excess juice.

Add 5 eggs, some salt, ground black pepper and mix well.

Add flour. I add about 10-12 heaping tablespoons of flour. Thoroughly mix the dough ingredients. The dough should be thick, like for making pancakes.

Heat up the pan. Lubricate with vegetable oil and, laying out a portion of the dough, level it with a spoon along the bottom of the pan, giving it the shape of a pancake.

These lush pancakes will become the cakes of our zucchini cake. Fry the cakes for a few minutes on both sides, until golden brown.

While the cakes are fried, you can prepare the "cream" for our cake. To do this, mix sour cream, a few chopped garlic cloves. Add salt, ground black pepper to taste. You can additionally add fresh herbs, use cream cheese, mayonnaise or a combination of sour cream and mayonnaise instead of sour cream.

Prepare the filling for the cake. I chopped tomatoes and green onions, grated cheese.

When the cakes are ready, they must be cooled before proceeding with the assembly of the cake. In a pan with a diameter of 22 centimeters, I get 7-8 cakes.

Lubricate the chilled zucchini cake with the prepared cream. Lay out a layer of filling.

Repeat layers.

Decorate the zucchini cake as desired. I've been in a hurry all morning, and that's probably why the theme of watches came up.

The zucchini cake is ready. It is advisable to cool it and let it brew in the refrigerator for several hours before serving. But to be honest, we always skip this stage and move on to the most delicious - to the tasting.

Cut the cake into portions and serve. Bon Appetit!

During the season of vegetables, such a dish can be made at least every day. It is prepared easily and quickly from available ingredients.

Ingredients

6 small zucchini;
salt - to taste;
3 eggs;
1 bunch of dill + a few sprigs for decoration;
ground black pepper - to taste;
5-6 tablespoons of flour;
200 g;
4 cloves of garlic;
4 large tomatoes.

Cooking

Grate the zucchini on a coarse grater. Young ones do not need to be peeled, but in old ones it is better to remove the skin and seeds. Salt the vegetables, stir and leave for 15 minutes.

During this time, the zucchini will release juice. Put them in a colander and remember well with your hands so that the glass is excess liquid. Transfer the vegetables to a bowl, add the eggs, finely chopped dill and pepper and stir to combine.

Pour in the flour and again carefully combine everything. The dough should not be watery. So you can add more flour than indicated in the ingredients.

The cake is very soft and airy. And zucchini pancakes, which serve as cakes, go well with any fillings. So they can be baked separately.

Ingredients

1 onion;
a few tablespoons of vegetable oil;
1 small zucchini;
½ teaspoon of sugar;
a pinch of salt;
4 eggs;
4-5 tablespoons of flour;
100 ml of milk;
100 g of hard cheese;
100 g feta cheese;
150 g of sour cream with a fat content of 15%;
dill sprig.

Cooking

Cut the onion into half rings and place in a frying pan with hot oil. Stir fry until golden brown over medium heat.

Add peeled and diced zucchini. Reduce the heat and cook covered until the zucchini is tender.

Transfer the vegetables to a bowl, grind them with a blender until smooth and cool slightly. Add sugar, salt, 1 raw egg and mix thoroughly. Pour in half and mix the ingredients well again.

Add flour and knead the dough. Pour in some vegetable oil and the remaining milk and mix well. You should have a thick dough.

Heat oil in a frying pan and lay out part of the dough. Spread it all over the pan with a spatula. Bake the pancake for about 2-3 minutes on each side until golden brown. In the same way, fry the shortbreads from the remaining dough.

As a filling, you can use just fried mushrooms. However, tomatoes and cheese will give the dish an even brighter taste. Cakes also turn out to be unusual: carrots and oatmeal are added to zucchini.

Ingredients

2 small zucchini;
2 carrots;
salt - to taste;
1 onion;
a few tablespoons of vegetable oil;
300 g of champignons;
3 cloves of garlic;
2 eggs;
4-5 tablespoons of finely ground oatmeal;
250 g of sour cream with a fat content of 15%;
½ bunch of dill;
½ bunch parsley + a few sprigs for garnish
200 g of hard cheese;
3 large tomatoes.

Cooking

If the zucchini is old, remove the skin and seeds. Coarsely grate the zucchini and carrots into one bowl. Salt the vegetables and stir. Put them in a colander and leave for 15-20 minutes.

Meanwhile, chop the onion and fry until golden brown in a pan with hot oil. Add chopped into small pieces and cook for a few minutes. Put the chopped garlic into the pan, stir, fry for another minute and remove from heat.

While the mushrooms are cooling, carefully squeeze the zucchini and carrots with your hands to remove excess liquid from them. Add eggs, stir, add oatmeal and mix the ingredients well again.

Heat oil in a clean frying pan, lay out part of the dough and smooth it out. Fry under the lid for 3-5 minutes on each side until golden brown.

To flip the pancake, you can tip it on the lid.

Make a few more cakes from the remaining dough.

Mix mushrooms with sour cream and chopped herbs. Grate the cheese and cut the tomatoes into thin circles.

Place the first cake on a serving platter. Spread some of the mushroom filling over it, sprinkle with cheese, lay out the tomatoes and lightly salt.

Repeat until you run out of cakes. The last layer should be cheese. Decorate the finished cake with parsley leaves.

This delicate cake is baked in the oven. It can be served both hot and cold.

Ingredients

2 small zucchini;
3 eggs;
1 teaspoon;
salt - to taste;
a mixture of peppers - to taste;
250 g flour;
150 ml of milk;
a few tablespoons of vegetable oil;
3 carrots;
2-3 onions;
500 g minced chicken;
1 bunch of dill;
4 tablespoons of sour cream;
100 g hard cheese.

Cooking

Grate the zucchini on a fine grater, add the eggs, turmeric, salt and pepper mixture and mix. Add flour and mix again. Pour in milk and a couple of tablespoons of butter and knead a liquid dough. Leave for 15 minutes at room temperature.

Heat oil in a frying pan and fry thin squash pancakes. They should brown on both sides.

Grate the carrots on a coarse grater and cut the onion into small cubes. In a frying pan with hot oil, lightly fry the onion, add the carrots and cook for another 5-7 minutes, stirring occasionally. Combine with chopped dill, salt and pepper mixture.

Place the first pancake in the bottom of the baking dish. Spread over it a thin layer of minced meat and part of the fried vegetables. Repeat the layers a few more times. The pancake should be on top.

Cover the form with foil and place in an oven preheated to 180 ° C for 20-25 minutes. Mix sour cream and grated cheese. Remove the cake from the oven, remove the foil and brush the top with the cheese mixture.

Bake the cake without foil for about 20 more minutes until golden brown.

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Your loved ones will never guess what this delicious dessert is made of!

Ingredients

For cakes:

170 g butter;
300 g of sugar;
a pinch of vanillin;
3 eggs;
190 g flour;
180 g cocoa;
1 teaspoon;
1 teaspoon of soda;
½ teaspoon salt;
½ teaspoon cinnamon;
240 ml of milk;
1 small zucchini;
some vegetable oil.

For cream:

230 g butter;
120 g cocoa;
370 g of powdered sugar;
2 tablespoons of instant coffee;
120 ml of milk.

Cooking

Mix room temperature butter and sugar with a mixer until creamy. Add vanilla and eggs and beat again.

In a separate bowl, combine flour, cocoa, baking powder, soda, salt and cinnamon. Pour the flour mixture into the butter mixture, pour in the milk and mix well. Add grated zucchini and stir again.

Grease two 22 cm baking tins with butter. Spread the batter and bake at 160°C for about 30 minutes. If you have only one form, cook the cakes in turn.

Beat with a mixer all the ingredients for the cream until a homogeneous consistency. Put the cooled cake on a serving dish, grease the top with cream and cover with a second cake. Soak the top and sides of the cake with the remaining cream.

Zucchini cake can be categorized as second courses and snacks. This is a nutritious, satisfying and colorful delicacy in terms of taste saturation. Ingredients may vary. It is to demonstrate a large number of fillings that the material will be sent.

A classic recipe for zucchini cake can be called a version with tomatoes.

Zucchini cake - what to take for cooking:

five young zucchini;
3 eggs;
6 tomato;
150 g flour;
200 ml of mayonnaise;
4 cloves of garlic;
to taste we take greens (dill, parsley), spices (salt, pepper);
oil for frying squash cakes.

Read on to learn how to make a simple zucchini cake:

Zucchini, preferably young, washed, peeled, and chopped with a coarse grater. Lightly salt and wait 15 minutes. The last manipulation will remove excess liquid from zucchini.
In order not to waste time in vain, we will spend it preparing the tomato and garlic dressing. Cut the tomatoes into thin, neat circles. Garlic dressing is made on the basis of mayonnaise and garlic passed through a press.
Next, we recline the zucchini in a colander and, squeezing the mass with our hands, remove excess liquid.
After completing the spin, we break eggs into the squash mass, add chopped greens, spices. And, having mixed well, we proceed to the next step: adding a sticky base - flour.
Don't worry if, after adding the whole mass of flour, your dough still has not reached the perfect consistency, like on pancakes. Remember that we are cooking on zucchini, and they may require more flour depending on the humidity. In order not to worry about the possibility of destruction of squash cakes, add a little starch. It will hold the dough together and make it easy to flip the pancakes.
The dough is ready. It remains to spread it on a smeared and hot frying pan, distributing it over the surface with an ordinary tablespoon.
Zucchini pancakes are prepared in the same way as ordinary pancakes - until fully cooked and on both sides. At the same time, the cooking time will be slightly longer, since our pancakes should be denser and thicker.
After frying all the shortbreads, put them on a paper towel and wait for cooling.
The cakes have cooled down, the tomatoes have been chopped, and the garlic dressing has been waiting in the wings for a long time, so let's start assembling the zucchini pancake cake:

Each zucchini pancake is first coated with garlic dressing. For the perfect taste, we recommend taking a sample from the cake - cutting off a small piece. If the amount of spices is not enough, then supplement it with cream.
Put the tomatoes on the dressing.

If desired, lightly sprinkle everything with chopped herbs, let the cake soak a little, and we can safely enjoy its amazing taste.

Zucchini Cake: Cooking with Tomatoes and Cheese

The option of making a zucchini cake with cheese has a small feature - it must be baked in the oven until ready.

Zucchini cake with tomatoes and cheese - what to take for cooking:

3 medium-sized zucchini;
2 eggs;
2 tomatoes;
200 g of cheese;
200 g flour;
200 ml of mayonnaise;
3 cloves of garlic;
herbs, spices to taste.

Grind clean and dried zucchini into a coarse grater.
This recipe does not require leaning into a colander, so we immediately break eggs to zucchini.
Add spices along with flour. We knead everything and check the dough: it should be like good fat sour cream
We warm the pan well and, having smeared it with oil, spread a small amount of dough, leveling the surface well. The thickness of each pancake is about 0.5 cm.
Having laid the pancakes on a paper base, we are waiting for cooling, at this time we cut the tomatoes into circles and prepare the cream from chopped garlic, mayonnaise and herbs.
Cheese: it must be grated into a coarse grater.
We begin to collect the cake. We do this on parchment laid out on a baking sheet. Cake - cream - tomatoes - cheese. This sequence must be followed until the ingredients are completely finished. An exception may be the top cake: you just need to smear it with cream and sprinkle with cheese.
We bake a cake from zucchini pancakes with tomatoes and cheese in the oven for half an hour at a temperature of 200 ° C.

Despite being baked in the oven, this cake is traditionally served as a cold appetizer.

Zucchini cake with carrots and onions

The recipe for making a cake with carrots is a more time-consuming, but no less tasty variation on the performance of a zucchini delicacy.

What we need:

2 large carrots;
3 onions;
2 tomatoes;
5 cloves of garlic;
150 g of cheese;
4 zucchini;
2 eggs;
200 g of mayonnaise;
flour.

Let's start the process of making the cake:

To prepare zucchini pancakes, you can use one of the two previously described options.
The peculiarity of the recipe is that you do not need to wait for the cakes to cool. You can collect a cake based on hot pancakes.
Let's get to the stuffing. Pass the grated carrots and chopped onions in vegetable oil.
We combine garlic with mayonnaise and herbs.
Cut the tomatoes into circles.
We grind the cheese.
Now we collect the cake: cake - cream - passivated vegetables - tomatoes - cheese.

Zucchini cake with carrots and onions turns out to be very tasty: you can serve it both hot and chilled.

Recipe with mushrooms

Snack cake from zucchini with mushrooms turns out to be exquisite and nutritious.

For cooking we need:

2 large zucchini;
400 g of champignons;
1 onion;
3 cloves of garlic;
200 ml of mayonnaise;
dill, spices, oil to taste if necessary.

Let's start cooking zucchini cake:

The process of making zucchini pancakes is described in the first two recipes: you can use any option.
Cream based on mayonnaise and garlic is also prepared according to basic recipes.

Since the process will differ in the filling, we will focus on it in cooking:

Onion cut into half rings. Send to passivate in vegetable oil.
At this time, cut the mushrooms, send them to the mushrooms and fry until tender.

We collect the cake: cake, cream, fried onions with mushrooms.

We give the cake a little soak and enjoy its incredible taste.

Ground beef cake with zucchini

The recipe differs from the previously presented ones: for a change, we will move away from the base in the form of zucchini pancakes, and make something like a cocoon out of zucchini, in which the meat filling will be baked.

Let's prepare the following ingredients:

4 medium zucchini;
400 g of ground beef, tomato and mushrooms;
2 large onions;
3 art. l. rice
200 ml sour cream.

And do not forget about spices and herbs.

Let's start the process of preparing a delicious minced beef cake with zucchini:

Let's prepare the filling. To do this, fry chopped mushrooms, onions in vegetable oil. Salt and pepper according to your taste.
To avoid the appearance of an unpleasant film, we fry the minced meat a little, after which we combine it with rice already boiled until half cooked. Lightly salt, pepper - remember that other components will be seasoned, so do not overdo it.
Cut the tomatoes into circles.
And now attention! Zucchini according to this recipe must be cut into slices - thin strips. For this, it is convenient to use a vegetable peeler. The thickness of each slice is about 2-3 mm. Leaves should bend well.
Lay out the zucchini in a baking dish. We leave one edge free - we will close our dish from above with it. Salt and pepper so that the zucchini does not turn out fresh.
In the middle we lay out minced meat with rice.
Now zucchini again. For the middle layer, the slices can be halved in length.
On the zucchini we spread the frying of onions and mushrooms.
Next are the tomatoes.
We coat everything with sour cream. You can add cheese to the recipe if you like.
We connect the free edges of the lower zucchini so that we get a cocoon with an internal filling of minced meat, mushrooms with onions and a tomato. If a hole has formed in the middle: close it with tomatoes.
We coat the zucchini with sour cream and set to bake for 40 minutes.

We observe a temperature regime of 190 ° C.

The minced beef cake with zucchini prepared in this way is very tasty and, no less important, hearty and nutritious.

Vegetable cake: a variant of zucchini with cottage cheese

The process of making a zucchini cake is not much different from a zucchini cake. But there is one filling that maximizes the taste of zucchini - cottage cheese.

It is about how to cook a zucchini cake with cottage cheese, read on.

What you need to take from the products - for the test:

2 zucchini;
5 eggs;
130 g flour;
spices and oil.

For the filling and cream:

200 g of cottage cheese;
150 g sour cream;
2 cloves of garlic;
1 fresh cucumber and tomato.

Let's start cooking:

We will prepare the dough based on the declared set of products according to the already proven technology. Fry thin, delicious pancakes.
Cream: we make it on the basis of cottage cheese, garlic, grated cucumber and sour cream. The last ingredient can be replaced with yogurt or mayonnaise.
We coat the finished cakes with cream, add tomato circles and repeat the layers until the ingredients are completely consumed.

Let it brew for a couple of hours in the cold and enjoy.

Zucchini Pancakes and Bacon Cake

The recipe can be called an ideal alternative for a lazy or busy housewife, the only thing you need to cook pancakes using the previously voiced kneading and frying options and smear them with cream, shifting everything with strips of bacon and tomato.

Dough Ingredients:

900 g zucchini;
3 eggs;
160 g flour;
greenery.

Ingredients for cream and filling:

2 tomatoes;
3 cloves of garlic;
250 g mayonnaise;
5 strips of bacon.

How to make bacon zucchini cake?

With a wave of the hand, and to be honest, using the first recipes, we turn zucchini, eggs and flour into pancakes.
We coat them with a cream of chopped garlic and mayonnaise.
Lay the tomatoes and bacon on top.
Repeat layers for as long as there are ingredients.
We coat the top layer with cream and put the cake in the refrigerator.

After a couple of hours, you can already eat a snack.

Zucchini cake: snack recipe with crab sticks

To prepare the filling based on crab meat, take:

packaging of crab sticks;
150 g of cheese;
a few cloves of garlic;
mayonnaise.

Cooking process:

Finely grind crab sticks and cheese into a coarse grater.
And here we grind the garlic into a fine grater.
Mix cheese, garlic and mayonnaise. At the same time, we leave a little cheese to decorate the top layer.
We coat the biscuits with the finished cream, then sprinkle them with crab sticks after the cream.

We complete the cooking process with the final touch: topping in the form of cheese.

What is a cake? Most often - cakes stacked on top of each other and smeared with cream. However, even without changing the structure, the cake can be prepared unexpectedly, unusually. Why not, for example, make a snack zucchini cake?

Grated zucchini cakes are fried in a pan, and sautéed carrots and onions mixed with mayonnaise serve as cream and filling. Fresh tomatoes will add extra juiciness to the snack zucchini cake, well, and the cheese will decorate and complement the dish. The snack cake will definitely not go unnoticed, its appearance attracts surprised looks, and the taste is very pleasing - it is excellent and well balanced.

Ingredients

zucchini 500 g
egg 2 pcs.
carrots 2 pcs.
onion 2 pcs.
flour 5 tbsp. l.
tomato 4 pcs.
mayonnaise 150 g
garlic 2 cloves
hard cheese 100 g
vegetable oil

Zucchini cake recipe step by step

Prepare the necessary products. Cut the skin off the zucchini and remove the seeds and soft inside (if any). Peel and wash carrots and onions.
Grate the zucchini on a beet grater, break the eggs.
Mix. Add salt and flour.
Mix thoroughly again so that there are no flour lumps left. If the dough is too liquid, you need to add a little more flour, otherwise the cake will not be able to turn over. Here, be guided by the situation, because the liquid content in zucchini can be different, depending on this, adjust the amount of added flour.
Heat some vegetable oil well in a frying pan. Spread the zucchini dough as thinly as possible over the entire surface with a spoon. Fry over medium heat on both sides until a light crust appears. Bake the rest of the pancakes in this way. They will turn out 4-5 pieces (the diameter of the pan is 23 centimeters).
For the filling, grate the carrots, cut the onion into half or quarter rings. Spasser in vegetable oil until golden brown. Mince the garlic.
Add mayonnaise and stir.
All components are ready, and you can start assembling. Place the zucchini crust on a plate.
Spread generously with filling. There should be a lot of it, so the zucchini cake will turn out tastier.
Lay out the chopped tomatoes, you can alternate red and yellow, it will come out more beautiful and more interesting.
Thus, collect the cake completely.
Trim the edges if necessary. Coat the sides and top with mayonnaise.
Sprinkle with grated hard cheese. Garnish as desired, you can use tomatoes, fresh herbs. Before serving, be sure to let the zucchini cake soak in the refrigerator for at least a few hours, ideally overnight.