Grated zucchini cake recipe. Zucchini pancake cake

During the vegetable season, this 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 + several sprigs for decoration;
ground black pepper - to taste;
5–6 tablespoons of flour;
200 g;
4 cloves of garlic;
4 large tomatoes.

Preparation

Grate the zucchini on a coarse grater. There is no need to peel young ones, but it is better to remove the skin and seeds from old ones. Salt the vegetables, stir and leave for 15 minutes.

During this time, the zucchini will release juice. Place them in a colander and press well with your hands to drain off excess liquid. Place the vegetables in a bowl, add the eggs, finely chopped dill and pepper and stir.

Add flour and combine everything thoroughly again. The dough should not be watery. So you may want to add more flour than what is listed in the ingredients.

The cake turns out very tender and airy. And zucchini pancakes, which serve as crusts, 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 sugar;
a pinch of salt;
4 eggs;
4–5 tablespoons of flour;
100 ml milk;
100 g hard cheese;
100 g feta cheese;
150 g sour cream 15% fat;
sprig of dill.

Preparation

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

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

Place the vegetables in a bowl, puree them in a blender until smooth and cool slightly. Add sugar, salt, 1 raw egg and mix thoroughly. Pour in half and combine the ingredients well again.

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

Heat the oil in a frying pan and add some of the dough. Use a spatula to spread it throughout the pan. Bake the pancake for about 2-3 minutes on each side until golden brown. In the same way, fry the shortcakes from the remaining dough.

You can simply use fried mushrooms as a filling. However, tomatoes and cheese will give the dish an even brighter taste. The cakes are also unusual: carrots and oatmeal are added to the zucchini.

Ingredients

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

Preparation

If the zucchini is old, remove the skin and seeds. Grate the zucchini and carrots on a coarse grater into one bowl. Salt the vegetables and stir. Place them in a colander and leave for 15–20 minutes.

Meanwhile, chop the onion and fry until golden brown in a frying pan with heated oil. Add chopped into small pieces and cook for a few minutes. Place chopped garlic in 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. Add the eggs, stir, add the oatmeal and combine the ingredients well again.

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

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

Prepare a few more cakes from the remaining dough.

Mix champignons with sour cream and chopped herbs. Grate the cheese and cut the tomatoes into thin slices.

Place the first cake layer on a serving plate. Spread some of the mushroom filling over it, sprinkle with cheese, add tomatoes and lightly salt.

Repeat until the cakes are gone. 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;
mixture of peppers - to taste;
250 g flour;
150 ml 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.

Preparation

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

Heat the oil in a frying pan and fry thin zucchini pancakes. They should be browned on both sides.

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

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

Cover the pan 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 minutes until golden brown.

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

Ingredients

For the cakes:

170 g butter;
300 g 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 milk;
1 small zucchini;
a little vegetable oil.

For cream:

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

Preparation

Using a mixer, mix room temperature butter and sugar until creamy. Add vanilla and eggs and beat again.

In a separate container, combine flour, cocoa, baking powder, baking 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 22cm diameter baking tins. Spread the dough out and bake at 160°C for about 30 minutes. If you only have one pan, prepare the cakes one at a time.

Beat all the ingredients for the cream with a mixer until smooth. Place the cooled crust on a serving plate, spread the cream on top and cover with a second cake. Soak the top and sides of the cake with the remaining cream.

Are you overwhelmed by the zucchini harvest? Let's figure out what delicious things we can make from them! During the squash season, this is the most popular, affordable and budget-friendly vegetable if you buy them at the market. And if you grow it yourself, then you know how great a zucchini can be! Especially if you miss the moment and the zucchini is no longer thin and young, which is delicious to fry in flour and stew for puree soups and stews, but huge, like airships! They lie in the sun, warm their white sides, and the gardeners think: what to do with this wealth? But there are many delicious recipes for old zucchini, which has a rough skin and large seeds. For example, stuffed zucchini. Or even... zucchini cake!

A snack cake made from zucchini pancakes is an interesting alternative to liver cake, and you can prepare it in the summer either just for dinner or for a gala feast.

Even though this cake is not sweet, but a snack, it turns out so unusual, appetizing and bright that your family and guests will be delighted with this new summer dish! And perhaps they won’t immediately believe that such a spectacular appetizer can be made from zucchini. And when they believe it, they will ask for the recipe!

Ingredients for Zucchini Pancake Cake

For pancakes:

Large zucchini - 2 pcs.;
Onion – 1 pc.;
Large eggs – 3 pcs.;
Flour – 8 tbsp. (full, with top);
Vegetable oil – 1 tbsp. into the dough, plus for frying;
Salt – 1 teaspoon or to taste;
Ground black pepper - a pinch.

For the layer:

Sour cream – 7 tbsp;
Unrefined olive oil – 3 tbsp;
Lemon juice or vinegar – 1 tbsp;
Mustard – 0.5-1 tsp;
Salt and pepper to taste.

This is for a dressing sauce, which is better used instead of mayonnaise. Also for the snack “cream” you will need:

1-2 cloves of garlic;
Several sprigs of herbs - dill, parsley;
50 g hard cheese.

For decoration:

2-3 small tomatoes;
Greens – basil, parsley.

Method for making zucchini pancake cake

Let's fry the zucchini pancakes for the cake. By the way, they are very tasty to eat just like that - zucchini pancakes are tender, melt in your mouth, and even healthier than traditional ones made from flour.

Wash the zucchini and remove the skin. We will also peel the onion.

Grind the zucchini and onions in a meat grinder. There is no need to drain the juice.

Salt, pepper, add eggs, mix.

Add flour and mix thoroughly again. We scoop up the flour by heaping spoonfuls - it is important that the correct proportions of zucchini-egg-flour are maintained in the dough, then the pancakes will turn out tender, but will not tear when turned over.

Then add sunflower oil and mix thoroughly again. The dough for zucchini pancakes is ready.

I fry zucchini pancakes in a special pancake pan so that they do not stick or tear, as they are very tender. But I think you can use a regular frying pan - the main thing is to thoroughly grease it with a thin layer of oil before each new pancake. I wrap a piece of cotton wool in gauze, dip it in a saucer with vegetable oil and grease the pan - not generously, but evenly.

Having warmed up the pan well, pour 4 tablespoons of batter in the center and quickly distribute it with a spoon to make a thick pancake the size of a plate. You should not make the zucchini pancakes large, as this will make them difficult to flip.

Fry the pancake over medium heat for about 2 minutes. When it starts to brown on the bottom and changes color a little on the top, carefully turn it over with a wide spatula. Do not rush to turn over an unbrown pancake; it will tear. If even well-fried pancakes tear, try adding 1-2 tablespoons of flour to the dough.

And when the second side is fried, remove it to a plate. I cover the pancake with a pan lid, turn the pan over so that the pancake is on the lid, and then with a quick movement of my hand I transfer it to a plate.

Leave a stack of prepared pancakes - let them cool, and in the meantime prepare the filling for the cake.

You can coat the cake with mayonnaise or sour cream, but I recommend that you make a dressing sauce: it will be healthier than the first option and tastier than the second. The sauce is ready in five minutes and tastes better than store-bought mayonnaise.

Mix olive oil, mustard, lemon juice, salt and pepper and stir. Add sour cream and mix thoroughly again. Ready. We used this sauce in the recipe, and it is suitable for all salads and appetizers where the recipe calls for mayonnaise.

We pass the garlic through a press, or three on a fine grater, or finely chop. Chop clean greens. Add herbs and garlic to the sauce and stir.

Separately, grate the cheese on a coarse grater. Cut the tomatoes into slices 2-3 mm thick.

Assembling the cake: placing the first pancake on the dish, grease it with sauce, sprinkle with grated cheese. Place the second pancake on top, also coat with dressing and sprinkle with cheese. Additionally, you can layer the cake with tomato slices - or leave them for decoration.

Grease the top pancake with sauce, arrange the tomatoes beautifully on the cake, and decorate with green leaves. Green and purple basil will look very impressive next to bright tomatoes - and in addition to the colors, spicy herbs will give the dish a refined aroma.

Let the zucchini cake soak for half an hour. Then cut the cake into portions and serve.

Zucchini cake can be classified as a main course and appetizer. This is a nutritious, satisfying and colorful delicacy. The ingredient composition may vary. The material will be aimed at demonstrating a large number of fillings.

A classic recipe for zucchini cake is the version with tomatoes.

Zucchini cake - what to take for cooking:

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

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

We wash, peel, and chop the zucchini, preferably young ones, using a coarse grater. Lightly add salt and wait 15 minutes. The last manipulation will remove excess liquid from the zucchini.
In order not to waste time, let's spend it preparing the tomatoes and garlic dressing. Cut the tomatoes into thin, neat circles. We make garlic dressing using mayonnaise and garlic pressed through a press.
Next, place the zucchini in a colander and, squeezing the mass with your hands, remove excess liquid.
After completing the spin cycle, break the eggs into the squash mixture, add chopped herbs and spices. And, having mixed well, we move on to the next step: adding the adhesive base - flour.
Don't worry if, after adding all the flour, your dough still hasn't reached the ideal consistency of pancakes. We remember that we cook with zucchini, and they may require more flour depending on humidity. In order not to worry about the possibility of destruction of the zucchini cakes, add a little starch. It will hold the dough together and allow you to easily flip the pancakes.
The dough is ready. All that remains is to place it on a greased and hot frying pan, spreading it over the surface with a regular tablespoon.
Zucchini pancakes are prepared in the same way as regular pancakes - until fully cooked and on both sides. In this case, the cooking time will be a little longer, since our pancakes should be denser and thicker.
After frying all the shortcakes, place them on a paper towel and wait to cool.
The cakes have cooled down, the tomatoes have been sliced, and the garlic dressing has been waiting for its time, so let’s start assembling the cake from zucchini pancakes:

First coat each zucchini pancake with garlic dressing. For perfect taste, we recommend taking a sample from the cakes - cutting off a small piece. If the amount of spices is not enough, then supplement it with cream.
Place tomatoes on top of 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: prepared with tomatoes and cheese

The option for making a zucchini cake with cheese has a small peculiarity - 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 cheese;
200 g flour;
200 ml mayonnaise;
3 cloves of garlic;
herbs, spices to taste.

Grind clean and dried zucchini into a coarse grater.
This recipe does not require draining in a colander, so immediately break the eggs into the zucchini.
Add spices along with flour. Mix everything and check the dough: it should be like good fat sour cream
Heat the frying pan well and, having coated it with oil, lay out a small amount of dough, leveling the surface well. The thickness of each pancake is about 0.5 cm.
Having placed the pancakes on a paper base, wait for them to cool, at this time we cut the tomatoes into circles and prepare a cream from chopped garlic, mayonnaise and herbs.
Cheese: it must be grated into a coarse grater.
Let's start assembling the cake. We do this on parchment laid out on a baking sheet. Korzh – 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 coat it with cream and sprinkle with cheese.
Bake a cake of 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 snack.

Zucchini cake with carrots and onions

The recipe for making carrot cake is a more labor-intensive, but no less tasty variation of the zucchini delicacy.

What we need:

2 large carrots;
3 onions;
2 tomatoes;
5 cloves of garlic;
150 g cheese;
4 zucchini;
2 eggs;
200 g 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 assemble the cake using hot pancakes.
Let's start filling. Sauté grated carrots and chopped onions in vegetable oil.
Combine garlic with mayonnaise and herbs.
Cut the tomatoes into circles.
Grind the cheese.
Now we assemble the cake: crust - cream - sautéed vegetables - tomatoes - cheese.

Zucchini cake with carrots and onions turns out very tasty: it can be served either hot or chilled.

Recipe with mushrooms

A zucchini and mushroom snack cake is delicious and nutritious.

To prepare we will need:

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

Let's start making the zucchini cake:

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

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

Cut the onion into half rings. We send it to sauté in vegetable oil.
At this time, chop the champignons, add them to the mushrooms and fry until tender.

Assembling the cake: cake layer, cream, fried onions and mushrooms.

Let the cake soak a little and enjoy its incredible taste.

Ground beef and zucchini cake

The recipe is different from those previously presented: for variety, we will move away from the base in the form of zucchini pancakes, and will 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 each of minced beef, tomatoes and mushrooms;
2 large onions;
3 tbsp. l. rice;
200 ml sour cream.

And don't forget about spices and herbs.

Let's start the process of preparing a delicious ground beef and zucchini cake:

Let's prepare the filling. To do this, fry chopped mushrooms and onions in vegetable oil. Salt and pepper according to your taste.
To avoid the appearance of an unpleasant film, fry the minced meat a little, and then combine it with rice that has already been half-cooked. Lightly salt and pepper – remember that other components will also be seasoned, so don’t overdo it.
Cut the tomatoes into circles.
Now attention! According to this recipe, zucchini must be cut into slices - thin strips. It is convenient to use a vegetable peeler for this. The thickness of each slice is about 2-3 mm. The leaves should bend well.
Place the zucchini in an overlapping baking dish. We leave one edge free - we will use it to cover our dish from above. Season with salt and pepper so that the zucchini does not turn out bland.
Place minced meat and rice in the middle.
Now it's zucchini again. For the middle layer, the slices can be halved in length.
Place fried onions and mushrooms on the zucchini.
Next are the tomatoes.
Coat everything with sour cream. If desired, you can supplement the recipe with cheese.
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 tomatoes. If there is a gap in the middle: close it with tomatoes.
Coat the zucchini with sour cream and bake for 40 minutes.

We maintain a temperature of 190°C.

A minced beef and zucchini cake prepared in this way turns out very tasty and, no less important, satisfying and nutritious.

Vegetable cake: version of zucchini with cottage cheese

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

Read on to learn how to make zucchini cake with cottage cheese.

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

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

For filling and cream:

200 g 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 stated set of products using already proven technology. Fry thin, delicious pancakes.
Cream: we make it based on cottage cheese, garlic, grated cucumber and sour cream. The last ingredient can be replaced with yogurt or mayonnaise.
Coat the finished cakes with cream, add tomato circles and repeat the layers until the ingredients are completely used up.

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 do is prepare the pancakes using the previously mentioned kneading and frying options, and coat them with cream, placing everything with strips of bacon and tomato.

Ingredients for the dough:

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

Ingredients for cream and filling:

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

How to make Zucchini Bacon Cake?

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

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

Zucchini cake: snack recipe with crab sticks

To prepare the filling based on crab meat, take:

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

Cooking process:

Finely grind the crab sticks and cheese into a coarse grater.
But chop the garlic into a fine grater.
Mix cheese, garlic and mayonnaise. At the same time, leave a little cheese to decorate the top layer.
Coat the cakes with the prepared cream and sprinkle them with crab sticks after the cream.

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

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

Essentially our cake is the same zucchini pancakes. However, decorated with a spicy “cream” based on sour cream or mayonnaise. Sprinkled with grated cheese and complemented with various fillings, they appear in a completely new, very attractive and appetizing form.

I will prepare a version of zucchini cake with a light vegetable filling and sour cream, but using this recipe as a guide, you can prepare 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 pieces of fish - whatever you like and what you can find in the refrigerator. Shall we get started?

Prepare the ingredients according to the list:

zucchini, chicken eggs, flour - for preparing the crust of the future zucchini cake
tomatoes, cheese and green onions - for filling
sour cream, garlic, a little salt and ground black pepper - for “cream”

Grate the zucchini and squeeze out the excess juice.

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

Add flour. I add about 10-12 heaped tablespoons of flour. Mix the dough ingredients thoroughly. The dough should be thick, like for making pancakes.

Heat the frying pan. Grease with vegetable oil and, having laid out a portion of the dough, level it with a spoon along the bottom of the frying pan, giving it the shape of a pancake.

These fluffy pancakes will become the crust of our zucchini cake. Fry the cakes for several minutes on both sides until golden brown.

While the cakes are being fried, you can prepare the “cream” for our cake. To do this, mix sour cream and a few chopped garlic cloves. Add salt and 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 and grated cheese.

Once the cake layers are ready, they need to be cooled before you begin assembling the cake. In a frying pan with a diameter of 22 centimeters I get 7-8 cakes.

Grease the cooled zucchini cake with the prepared cream. Place a layer of filling.

Repeat layers.

Decorate the zucchini cake as desired. I was in a hurry all morning, and that’s probably why the clock theme came up.

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

Cut the cake into portions and serve. Bon appetit!

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

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

Ingredients

zucchini 500 g
egg 2 pcs.
carrots 2 pcs.
onions 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 off the skin of the squash and remove the seeds and soft interior (if any). Peel and rinse carrots and onions.
Grate the zucchini on a beet grater, break the eggs.
Mix. Add salt and flour.
Mix thoroughly again so that no flour lumps remain. If the dough turns out to be too liquid, you need to add a little more flour, otherwise the cake will be impossible 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 flour added.
Heat a little vegetable oil in a frying pan. Spoon the zucchini batter into as thin an even layer as possible over the entire surface. Fry over medium heat on both sides until a light crust appears. Bake the rest of the pancakes in this manner. You will get 4-5 pieces (the diameter of the frying pan is 23 centimeters).
For the filling, grate the carrots and cut the onion into half or quarter rings. Sauté in vegetable oil until golden brown. Chop 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 interesting.
In this way, assemble the cake completely.
Trim edges if necessary. Coat the sides and top with mayonnaise.
Sprinkle with finely grated hard cheese. Decorate as desired, you can use tomatoes and fresh herbs. Before serving, be sure to let the zucchini cake soak in the refrigerator for at least a few hours, ideally overnight.