Zucchini cake with cheese. Zucchini cake with tomatoes and cheese

Zucchini cake - great way diversify summer menu in the season of still young zucchini. I won't say that this one snack cake Tastier than the usual zucchini pancakes, but the dish is very interesting, easy to prepare and, undoubtedly, tasty.

Ingredients:

• 700-750 g zucchini
• 2 large eggs (or 3 small)
• 200 g flour
• 250 g sour cream or yoghurt
• 2 tbsp. l. mayonnaise
• 100-120 g cheese
• 3-4 cloves of garlic
• greens - 3 tbsp. l.
• salt, pepper, vegetable oil

From this amount of products, a cake of 6-7 pancakes with a diameter of 16-17 cm is obtained.

Preparation:

Wash the zucchini and cut it lengthwise into 4 pieces. There is no need to remove the skin from young zucchini, but mature zucchini must be peeled of both skin and seeds.

Three zucchini on coarse grater.

Salt, mix and let stand for a while. Extracted juice Not drain. In the meantime, finely chop the greens. It’s good if, in addition to dill and parsley, the herbs also contain aromatic cilantro, of course, if you like it.

You will need about 3 tbsp of chopped greens. l. - two for dough and one for layering.
Add eggs, some of the herbs, pepper and flour to the zucchini. Stir and add salt if necessary. The dough for the zucchini cake is ready.

In terms of thickness, it turns out to be about the same as pancakes or a little thicker. If the zucchini is not juicy, you can add a little milk to the dough.
Pour vegetable oil into a well-heated small frying pan and start frying the pancakes over medium heat. Spoon the dough into a ladle or large sauce spoon and distribute evenly throughout the pan.

Fry the pancakes on both sides until golden brown crust turning over with a wide spatula.

You should get 6-7 small pancakes depending on the size of the pan.
Let's prepare the sauce for the layer. To do this, mix sour cream or thick natural yogurt, mayonnaise for better taste, finely grated cheese, remaining herbs, chopped garlic, salt and pepper.

Place the cooled pancakes one by one on a plate and brush with cheese and sour cream sauce.

We assemble a zucchini cake from 6-7 pancakes.

We also grease the top of the cake with sauce and decorate it as our imagination dictates.

Let the cake stand in the refrigerator for at least an hour so that the pancakes are soaked and set a little, then the zucchini cake will not crumble when slicing.

I suggest to you, my dear readers, wonderful recipe delicious vegetable cake from zucchini with tomatoes. It's ripening at my dacha a large number of zucchini every year. I really love this beautiful one dietary vegetable. From it I cook - adjika - for the winter, can it, all summer I cook for my family with different combinations of vegetables, including zucchini, very delicious soups- and I also cook it and it’s also very tasty. So, how to make a zucchini cake step by step.

Compound:

• 5-6 young zucchini (approximately 20-25 cm long)
• bunch of dill
• 3 eggs
• 5-6 tbsp flour
• 5-6 medium tomatoes
• 5 cloves garlic
• 1-1.5 cups sour cream, yogurt or homemade mayonnaise
• salt pepper
• vegetable oil

Zucchini snack cake

First we prepare the cakes - pancakes. How to make zucchini pancakes? Very simple.

I grate the zucchini on a coarse grater along with the peel. Salt, mix and leave until juice releases abundantly.

I transfer the zucchini to a colander and squeeze it thoroughly. The more thoroughly you squeeze out the juice, the better the zucchini cake crust will be.

I add eggs, chopped dill and pepper. I mix everything until smooth.

Now I stir in the flour in small portions. The dough should be quite dense, without liquid. Then you can easily turn the cakes in the pan. Although the juice will still be released little by little.

I heat a frying pan 20-22 cm in diameter with vegetable oil. I spread 3-4 full tablespoons of zucchini batter and level the layer along the bottom of the pan. The thickness of the cake should be approximately 5 mm. I fry on both sides. Be careful when turning the crust so it doesn't break. But even if this happens, don’t worry, it won’t be noticeable in the cake.

This amount of dough makes 4-5 cakes. Place the cakes on a cutting board and leave to cool.

In sour cream or other fermented milk product which you will use to coat the cake, add garlic and salt. I mix. If you use mayonnaise, you do not need to add salt.

Be sure to try this very tasty and unusual vegetable cake made from zucchini with tomatoes and cheese. Great dish for the holiday, and not only. This treat is simple to prepare, it turns out tasty, cheap and beautiful - great alternative heavy meat dishes.

Ingredients:

• dough for zucchini cake:
• 1 kg. young zucchini or zucchini
• 3 pcs. eggs
• 125 gr. sour cream for dough
• 1-1.5 cups flour
• salt, black ground pepper
• 1/2 tsp. soda
• vegetable oil for frying
• filling:
• 500 gr. ripe fleshy tomatoes
• 3-4 cloves of garlic
• small bunch of dill
• 125 gr. sour cream or mayonnaise
• 150-200 gr. hard cheese
• green onions

• What's great about zucchini cake is that you can make it in advance, or at least you can bake zucchini pancakes in advance. For pancakes we buy young zucchini with tender skin, and even better zucchini. If the zucchini has a thick skin, then peel it.
• Three zucchini on a medium grater, add eggs, salt, pepper, soda, sour cream.

• Stir and then add flour in portions.

• At first the dough is quite thick, but literally before your eyes, under the influence of salt, the zucchini releases juice and the dough becomes more liquid. More or less flour may be needed, it depends on the juiciness of the zucchini and the amount of salt in the dough. Test the dough for salt and spices.
• Here's another nuance. If you make a zucchini cake from zucchini (a type of zucchini with delicate green skin), the cake will come out with beautiful green splashes. Pancakes made from ordinary zucchini also turn out ordinary, so if you want to add more “greenery” to the cake, then add a little finely chopped dill to the dough. Leave a couple of sprigs of dill for the sauce.
• It is convenient to bake pancakes in a small frying pan (16-18 cm in diameter). Spoon the dough into a well-heated frying pan, pre-greased with vegetable oil. Using the same spoon, spread the dough evenly over the entire surface.

• We bake zucchini cakes on low heat under the lid. When one side is browned, turn it over to the other. It is convenient to turn the cakes over using a flat lid; how to do this is detailed.

• Ready-made cakes put on a plate, from this amount of ingredients you get 7-8 cakes.

• The next day, or when the zucchini cakes have cooled properly, assemble the zucchini cake. To do this, first prepare a spicy sour cream sauce. So, add chopped dill (2-3 sprigs) and finely chopped garlic to the sour cream (or crush it in a garlic press). Stir, salt properly, the sauce should not be bland.
• Medium-sized tomatoes (ripe, fleshy, preferably the “cream” variety), cut into thin slices.
• Three on a medium grater, hard or semi hard cheese, it could be Russian or another cheese that you like.
• Well, then we grease each cake with spicy sour cream sauce, put in a few slices of tomatoes, and sprinkle with grated cheese.

• Grease the last cake with sauce in the same way, add tomatoes and cheese, sprinkle green onions. That's all, a very appetizing, incredibly beautiful zucchini cake with tomatoes and cheese is ready. In principle, you can serve it on the table, but it’s still better to put it in the refrigerator for several hours so that the cakes better absorb the taste and aroma garlic sauce, and it’s easier to cut it when the sour cream hardens.

• This is how beautiful a zucchini cake turns out when cut)))))))))) If you liked zucchini cake, then be sure to try it

What associations do you have at the mere mention of cake? Dessert, sweets, cream, delicacy, diet, calories... Yes, you never know what else. Someone will even have a tear in their eyes, because it’s impossible! For those who so zealously watch their figure, the word “cake” is generally a real taboo. That's what nutritionists tell them. Let's try to deceive these same nutritionists and prepare a zucchini cake with tomatoes and cheese. Many people don’t even imagine how amazing it is tasty dish it turns out. This is a light and at the same time quite nutritious dish. It is also very useful. But here even nutritionists will be happy, who have been saying lately that the future is zucchini diet. And this is true, because you can eat up to one and a half kilograms of this vegetable per day without harming your health. True true! No damage. Extremely beneficial. After all, zucchini is able to remove toxins from the blood and regulate 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 elegant, airy, tasty, filling, festive, colorful... A zucchini cake with tomatoes and cheese is healthy, light, nutritious, tasty, bright, low-calorie, original... We haven't lost anything! Vice versa. We also received benefits. Zucchini season is in full swing! Let's eat healthy!

Ingredients:

• 3 small zucchini (1 kg);
• 3 medium tomatoes (0.5 kg);
• 4 large or 8 medium cloves of garlic (50 g);
• 600 g sour cream 20% fat or mayonnaise to taste;
• a bunch of dill;
• 300 g of any cheese.

Recipe for zucchini cake with cheese and tomatoes

Zucchini cake is a delicious and easy to prepare dish. A great example of what can be decorated and varied daily menu using the same standard set 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 still the same zucchini pancakes. However, decorated with a spicy “cream” based on sour cream or mayonnaise. Sprinkled with grated cheese, complemented 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 based cream, but using this recipe as a guide you can prepare it perfectly every time different variants this dish.

“Corzhi” made from zucchini 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. Let's get started?

Prepare the ingredients according to the list:

• zucchini, chicken eggs, flour - for preparing the cake layers 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 pan, giving it the shape of a pancake.

These fluffy pancakes and will become the layers of our zucchini pie. 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!