The zucchini snack cake is tasty and healthy; the role of the dough in it will be played by fried or baked zucchini, and the role of the cream will be garlic sauce. You can use colored vegetables and herbs as decoration, it will be very beautiful.
- zucchini 1 piece (medium)
- eggs 4 pcs
- flour 6 tbsp.
- ground pepper
- mayonnaise
- parsley
- garlic
Grate the zucchini on a coarse grater and add eggs, flour, salt and pepper. Meanwhile on fine grater grate the garlic, finely chop the parsley and mix everything with the addition of mayonnaise.
Beat everything well. Fry pancakes in a frying pan. Each pancake is placed on a separate plate to cool faster.
Season the pancakes with garlic, mayonnaise and parsley and stack them. You need to wait for it to soak a little.
Delicious zucchini cake is ready!
Recipe 2: Zucchini Cake with Mushrooms
- Zucchini – 4 medium sized pieces.
- Fresh champignons– 500 grams.
- Chicken eggs – 3 pieces.
- Wheat flour - 6 tablespoons.
- Cheese – 200 grams.
- Mayonnaise – 50 grams.
- Garlic – 2 cloves.
- Vegetable oil – 50 ml.
We wash the zucchini under running water and cut off the stem. If the zucchini is not young, then cut off the peel and cut out the seeds. Grate the zucchini on a coarse grater, place in a deep bowl, and squeeze out the juice with your hands. Place the squeezed zucchini into a bowl chicken eggs, add flour, add a pinch of salt, ground black pepper and other spices, mix everything thoroughly until homogeneous mass. Heat vegetable oil in a frying pan, add a tablespoon or ladle zucchini dough, leveling the surface. Fry the vegetable pancake on both sides until golden color. Fry the pancakes in the same way until the dough runs out.
Now let's prepare the filling for our cake. We clean, rinse and cut fresh champignons into thin slices. Peel the onions and finely chop them. Heat the vegetable oil in a frying pan, first fry the onion until golden brown, then add the mushrooms, stir, add salt, fry until the liquid has completely evaporated and remove from the heat. We peel the garlic and pass it through a garlic press. Grate the cheese on a coarse grater. You can use any type of hard cheese you like. 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 round shape for baking or in a frying pan with a removable handle. Coat the top cheese sauce, and spread on the sauce in an even layer mushroom filling. Next again, pancake - sauce - filling. Assemble the cake and grease the top with sauce. Place the cake pan in an oven preheated to one hundred and eighty degrees for ten minutes. At this time, rinse the fresh herbs under running water, then dry and finely chop. Ready cake Remove from the oven, garnish with finely chopped herbs and serve.
Zucchini cake ready with mushroom layer!
Recipe 3: zucchini cake with cheese, tomatoes, carrots
- Medium-sized zucchini - 4 pieces.
- Chicken eggs – 2 pieces.
- Mayonnaise – 200 grams.
- Cheese – 150 grams.
- Carrots – 2 pieces.
- Onions - 2 medium sized heads.
- Fresh tomatoes – 2 pieces.
- Wheat flour – 150 grams.
- Garlic – 2 cloves.
- Salt, ground black pepper, spices and seasonings to taste.
- Vegetable oil for frying.
- Fresh dill or parsley – 50 grams.
We wash the zucchini under running water, cut off the stem and grate it on a coarse grater. Place the zucchini in a deep bowl, sprinkle with salt and leave for a while to release the juice. Then this juice must be squeezed out by hand. Break chicken eggs into a bowl with zucchini, add flour, add spices and mix everything until smooth. The dough should be thick, so you may need a little more or a little less flour. Heat vegetable oil in a frying pan, add a tablespoon vegetable dough, leveling the surface. Fry the zucchini pancakes on both sides until golden brown.
While our pancakes are cooling, let's start cooking vegetable filling. To do this, peel the onions, rinse and finely chop. Peel the carrots, wash them and grate them on a coarse grater. Sauté vegetables in vegetable oil until golden brown. We peel the garlic and pass it through a garlic press. Rinse fresh herbs under running water, dry and chop finely. Grate the cheese on a coarse grater. Wash the tomatoes and cut into thin slices. In a separate bowl, combine mayonnaise, chopped garlic and finely chopped herbs, mix thoroughly until smooth.
Now you can start assembling the cake. Place one zucchini pancake on a flat dish and grease it garlic sauce, distribute the fried vegetables on top in an even layer. The next layer will be tomato slices 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 to soak. Serve the cake as a snack.
Zucchini cake with vegetables is ready! Bon appetit!
Recipe No. 4. snack cake with zucchini and crab sticks
- Medium-sized zucchini - 2 pieces.
- Chicken eggs – 4 pieces.
- Processed cheese – 200 grams.
- Crab sticks – 100 grams.
- Wheat flour - 3 tablespoons.
- Garlic – 3 cloves.
- Mayonnaise – 100 grams.
- Salt, ground black pepper, spices and seasonings to taste.
- Vegetable oil – 50 ml.
Wash the zucchini, grate it, put it 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 zucchini pancakes from the resulting dough, frying them on both sides until golden brown.
Boil the remaining two eggs hard, cool, peel, and grate. Finely chop the crab sticks. Mix eggs, crab sticks and half the mayonnaise, mix. We grate the pre-chilled cheese, peel the garlic and pass it through a garlic press. Make the sauce: mix grated cheese, garlic and the second half of mayonnaise.
Place one zucchini pancake on a dish, spread the crab stick filling evenly on top, cover with the second pancake, and spread with cheese sauce. Place the third pancake, draw a shaped mesh pattern on it with mayonnaise and sprinkle with grated cheese.
Zucchini cake with crab sticks ready! Bon appetit!
Have you ever tried zucchini cake? If this is the first time you’ve heard about such an unusual dish, we suggest making it right now. Moreover, you don’t need a lot of ingredients or time for this.
It should be noted that vegetable zucchini cake can be prepared different ways. By changing the filling, you can significantly vary the calorie content of such a dish, as well as its taste.
Step-by-step recipe for zucchini cake with cheese
To make such a lunch for family table, it is not at all necessary to be experienced cook. By strictly following all recipe requirements, you will certainly receive a hearty, juicy and very tasty zucchini cake. To prepare vegetable cakes we will need the following set of components:
- fresh zucchini, as young and tender as possible - about 1 kg;
- chicken eggs - 4 pcs.;
- ground pepper and salt- use to taste;
- wheat flour - 1 heaped glass;
Preparing the base for the cakes
How to make a zucchini cake? First you need to do vegetable base. For this, young and tender zucchini wash thoroughly, cut off the ends, and then grate on a coarse grater. If you are using already ripe vegetables, then all the peels should be removed from them.
After the zucchini is chopped, place them in a deep bowl, and then add chicken eggs one by one. After peppering and salting the ingredients, mix them thoroughly.
Having received a homogeneous zucchini mass, snow-white flour is gradually added to it.
Heat treatment of cakes
To make the vegetable zucchini cake as juicy and tender as possible, the dough for the cakes should not be very thick (about the same as for sweet pancakes).
To prepare such products, it is advisable to use cast iron frying pan large diameter. It is heated very hot on fire along with vegetable oil, and then lay out the first pancake. It is evenly distributed over the bottom of the dish and fried until reddened on both sides.
All other products are prepared exactly the same way. At the end you should get about 7-8 thin vegetable pancakes.
Ingredients for cream and filling
To get a delicious zucchini cake with melted cheese, we will need the following ingredients for cream and filling:
- fresh tomatoes - about 3 large fruits;
- processed cheese- 3 briquettes;
- garlic cloves - 2 large pieces;
- dill greens - several sprigs;
- high fat mayonnaise - 80 g;
- thick sour cream - 100 g;
- table salt - a little, to taste.
Preparing the cream and filling
Zucchini cake with melted cheese turns out very tasty and nutritious. To prepare the filling for it, fresh and firm tomatoes are thoroughly washed and blanched. After removing the hard skin from the tomatoes, cut them into very thin slices. After this, start preparing the cream. To do this, process cheese and garlic cloves are grated on a fine grater, and then chopped dill, high-fat mayonnaise and table salt are added to them. By mixing the components, you get very fragrant cream homogeneous consistency.
How to form correctly?
The zucchini cake should be formed on a flat dish. They put one on her vegetable crust and then lubricate it a small amount garlic cream and lay out tomato slices. After this, the product is again covered with a zucchini pancake and the same steps described are carried out.
After the zucchini cake is formed, it is decorated with greenery and immediately served to the table. Having cut the product into portioned pieces, it is offered to family members as a full lunch.
How to make zucchini cake? Step by step preparing a delicious dish with mushrooms
There are many ways to prepare the mentioned dish. Above we described the simplest and most accessible method. If you want to make a more complex and nutritious cake, we suggest using this recipe. To implement it, we need to purchase the following components for the cakes:
- fresh zucchini, as young and tender as possible - about 800 g;
- medium chicken eggs - 2 pcs.;
- ground pepper and table salt - use to your taste;
- snow-white wheat flour - 1 heaped glass;
- high fat kefir - 2/3 cup;
- table soda - 1 small pinch;
- vegetable oil - add to the frying pan for frying products.
Kneading the zucchini dough
There is nothing complicated in preparing such a base. Fresh and young vegetables are thoroughly washed, the ends are removed, and then grated on a coarse grater. Next, chicken eggs, full-fat kefir, ground pepper, table soda and table salt are added to the zucchini.
After mixing all the ingredients until smooth, gradually add snow-white flour. The result is a rather viscous dough with visible zucchini inclusions.
How to fry on the stove?
All zucchini pie crusts are fried the same way. A frying pan with vegetable oil is heated very hot, and then the first pancake is laid out. It is evenly distributed over the bottom of the dish using a spoon or ladle, and fried on both sides.
As soon as the zucchini pancake is cooked, remove it with a spatula and place it on a flat plate. As for the frying pan, it is greased again with vegetable oil and a new product is laid out.
Products for filling and cream
In addition to the ingredients for the base, zucchini cake with mushrooms requires the use of the following components:
- high fat mayonnaise - 180 g;
- garlic cloves - 2 large pieces;
- dill greens - several sprigs;
- green onions - several feathers;
- thick sour cream - 40 g;
- fresh mushrooms (you can use oyster mushrooms or champignons) - about 400 g;
- large carrots - 2 pcs.;
- vegetable oil - approximately 55 ml;
- onion - two medium heads;
- table salt - to taste.
Preparing the filling and cream
Before you make the zucchini cake, you should make the filling for it. Fresh oyster mushrooms or champignons are thoroughly washed and finely cut into strips. Also cut separately onion and grate juicy carrots.
After preparing the ingredients, heat the vegetable oil in a deep saucepan and then add the mushrooms. After evaporating all excess moisture from the product, it is fried for about 10 minutes. Next, add onions and grated carrots to the mushrooms.
After salting and peppering the ingredients, they are fried until reddened and completely soft. This process may take you approximately 20-30 minutes.
As for the cream for the zucchini cake, it is quite simple to prepare. Grate the garlic cloves on a small grater, and then add chopped dill and green onions. After salting the ingredients, they are flavored with sour cream and full-fat mayonnaise.
By mixing all the ingredients, you get a very aromatic and delicate sauce.
We form the vegetable product and serve it to the table
After all the components have been processed, proceed to the actual formation of the zucchini cake. To do this, use wide and flat dishes. Place the first pancake in it, and then grease it with garlic sauce and spread a little fried mushrooms with onions and carrots. Having covered the ingredients with the second cake, perform the same actions with it.
Once all the ingredients are placed on the plate, you should have a fairly tall and firm zucchini cake. You can decorate it at your own discretion. Someone sprinkles the product with chopped green onions or dill, and some cover it with fried mushrooms or a mayonnaise mesh.
As soon as the vegetable cake is formed, it is immediately served to the table. Although some housewives temporarily place it in refrigerator. In their opinion, such aging contributes to obtaining more juicy and delicate product. You can serve it to the table as a complete lunch (warm or hot), and in the form of a tasty and aromatic snack(after pre-cooling). Bon appetit!
Zucchini season is in full swing: today we will prepare an incredibly delicious zucchini cake. Awesome snack It turns out very juicy, tender, tasty. And, by the way, zucchini cake is not as high in calories as regular dessert. Therefore, it won’t ruin your figure in a couple of pieces. And will become a decoration for anyone festive table. Let's cook together!
Ingredients:
- zucchini - 6 pieces;
- eggs - 3 pieces;
- flour - 5 tablespoons;
- dill;
- salt;
- ground black allspice;
- tomato - 4 pieces;
- mayonnaise - 200 grams;
- garlic - 4 cloves;
- vegetable oil - for frying.
Incredibly delicious zucchini cake. Step by step recipe
- For this cake, like any other, you need cake layers. We will prepare them from young zucchini.
- Wash the young zucchini and grate it on a coarse grater. If your zucchini is no longer young, be sure to remove the seeds from the inside.
- Place the grated young zucchini in a bowl and generously add salt. Mix. Leave for 15 minutes so that the zucchini releases its juice.
- In the meantime, while the zucchini releases its juice, wash a bunch of dill and chop it finely.
- Wash the tomatoes and cut into rings.
- Let's prepare the dressing. Squeeze mayonnaise into a bowl. Peel the garlic, pass through a press and add to mayonnaise. Mix everything well. Will be very good to use homemade mayonnaise in this case.
- After 15 minutes, drain the zucchini in a colander, using your hands to remove all the liquid.
- Now we will knead the dough for the cakes: add eggs, finely chopped dill, allspice and black pepper to the zucchini. Mix all ingredients thoroughly.
- Gradually add flour sifted in advance. We will knead so that the dough is not liquid. If it turns out liquid, then when you turn the cake over, it will break in half. Therefore, the consistency of the dough should be quite thick.
- The cakes will be prepared, as you already understood, not in the oven, but on regular frying pan. I have a frying pan with a diameter of 24 centimeters. Grease the frying pan with vegetable oil. And lay out a thin layer, about 3-5 millimeters. Spread over the entire diameter of the pan.
- As it browns, turn the crust over to the other side. Also continue frying the remaining zucchini cakes. I got 6 of them.
- Lay out the fried zucchini pancakes on a paper towel: to remove excess vegetable oil. Let them cool completely.
- After the fragrant zucchini cakes have cooled, assemble the cake.
- First we lubricate garlic dressing crust, place tomatoes on top. Cover the top with cake and repeat the whole process further.
- Place the last layer of tomatoes and garnish with chopped dill.
Let it soak and brew incredibly delicious cake zucchini in the refrigerator for about 2 hours. Cut into pieces and serve. I think this is a great option for summer cold snack: very satisfying, very beautiful. The combination of all the ingredients played a role. For variety, you can add grated cheese, fried mushrooms, carrots, and herbs. Prepare and surprise your guests with us. And look for recipes on our website “Very tasty”. Bon appetit!
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 Lately they say 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 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 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
1. In order for the zucchini cake to turn out perfect, not to be too wet, not to spread, we first need to do some things with sour cream. We need it thick. Therefore, we will try to get rid of excess whey as much as possible. What do I need to do? Take a suitable pan and line it with gauze folded in several layers.
2. Now carefully place all the sour cream (600 g according to the recipe) into cheesecloth.
3. Next, we collect all the edges of the gauze and tie them into a knot, inserting 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. Place this simple design in the refrigerator for 3-4 hours. During this time, the sour cream will sag in the knot, and excess liquid will drain into the container. The sour cream will become much thicker.
4. While the sour cream is in the refrigerator, let's start with the zucchini. They need to be washed and dried with a paper towel. If the zucchini is slightly “aged”, then it is better to remove the skin from it. If you use young vegetables, you don’t have to peel them. Next, cut the zucchini into not too thick rings.
5. Now you need to prepare a baking tray. Let's cover it parchment paper. Place the prepared zucchini slices on a baking sheet and grease them with vegetable oil. Place the zucchini in the oven, preheated to 200°C, for 12-15 minutes.
6. Grind the cheese using a grater with large holes. The type of cheese doesn't matter, use your favorite. And feta cheese, and suluguni, and any hard cheese will perfectly complement the zucchini cake with tomatoes.
7. By this time the zucchini is already baked, take them out of the oven and cool. When done, the zucchini should be soft and easily pierced with a fork.
8. Now our task is to prepare the sauce for amazing cake from zucchini. Rinse the greens under running water and let dry slightly. A few sprigs of green dill can be left for decoration. vegetable cake. We peel the garlic and pass it through a press. From a small container, mix the herbs, garlic and sour cream, which by this time has already sagged and got rid of the whey. Mix thoroughly, add salt and pepper to taste.
9. Wash the tomatoes and cut into thin halves of circles. To prepare 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 their juice ahead of time.
10. Everything preparatory stages passed. You can start assembling the cake. We will use a springform pan, thanks to which the cake will turn out tall and beautiful. In addition, from springform The cake is very convenient to take out. I used a mold with a diameter of 25 cm. Cover its bottom with oiled paper or simply grease it with vegetable oil. Now lay out the prepared zucchini pucks. We place them in two or three layers so that the entire bottom is covered.
11. Generously grease the layer of zucchini sour cream and garlic sauce with greens.
13. Sprinkle some of the tomato half rings on top grated cheese. And again generously grease with the prepared sauce.
14. Now we repeat all the layers. Zucchini, sauce, tomatoes, cheese and sauce. Place the last layer of zucchini.
15. Generously coat the last zucchini layer with sauce. Cover the pan and place in the refrigerator for at least 3 hours. Ideally, of course, at night. Cover the bowl with the remaining grated cheese cling film and also put it in the refrigerator.
16. After a certain time (3 hours or overnight), remove the zucchini 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! All that remains is to decorate it with sliced tomatoes and the remaining dill. You can also use other decoration options: whatever your imagination tells you.
I hope you enjoyed this recipe and step by step photos helped in the preparation. How delicious and beautiful it turned out, our dietary and vitamin cake. Bon appetit!
Zucchini cake (4 win-win options for a delicious snack cake)
Cake zucchini recipe №1
Ingredients
zucchini 1 piece (medium)
eggs 4 pcs
flour 6 tbsp.
salt
ground pepper
For filling
mayonnaise
parsley
garlic
ground pepper
Preparation
Grate the zucchini on a coarse grater and add eggs, flour, salt and pepper. Meanwhile, grate the garlic on a fine grater, finely chop the parsley and mix everything with the addition of mayonnaise.
Beat everything well. Fry pancakes in a frying pan. Each pancake is placed on a separate plate to cool faster.
Season the pancakes with garlic, mayonnaise and parsley and stack them. You need to wait for it to soak a little.
Delicious zucchini cake is ready!
Zucchini cake recipe No. 2
Ingredients:
- 2 young zucchini (total weight about 1 kg)
- 4 eggs
- 1 cup flour
- salt pepper
- 1/2 cup mayonnaise
- 2-3 cloves of garlic
- 4 tomatoes
- a few feathers of green onions.
Preparation:
Zucchini
grate them on a coarse grater, then squeeze them lightly to remove excess
liquid. Add eggs, flour, salt and pepper to the zucchini. I also added 1 tsp of curry to the dough, mix everything to make a dough like pancakes.
Lightly grease a frying pan with vegetable oil and bake pancakes in it. In this case, you just need to spread the dough on the pan with a spoon.
Add the garlic passed through a press to the mayonnaise and mix.
Cut the tomatoes into slices as thin as possible (I did this with a fillet knife).
Now let's assemble the cake. Each layer will be like this: grease the pancake with mayonnaise (not very thickly), place tomato slices on top, then the pancake again, etc.
Garnish with tomatoes and herbs
Zucchini cake recipe No. 3
Zucchini, weighing approximately 1 kg, peel and grate on a coarse grater. Add salt and leave until juice forms.
At this time, fry a frying pan of eggplant slices.
Drain the zucchini, squeezing well.
Add 2 tbsp. heaps of flour
2 tbsp. starch without a slide
2 eggs
2/3 tsp. slaked soda
salt pepper.
Knead everything thoroughly and bake 4 thin pancakes:
It's not scary if they tear. It won't be noticeable under the filling layer.
Each pancake needs to be coated with mayonnaise and garlic.
Place eggplant slices on the first pancake.
On the second pancake, place finely chopped or minced Korean carrots through a large wire rack.
For the third pancake - fried mushrooms.
For the fourth pancake - grated cheese and finely chopped herbs.
Decorate the top of the cake with tomatoes.
Zucchini cake recipe No. 4
Ingredients:
1 medium zucchini;
1 egg;
4-5 tbsp flour;
salt pepper;
1 pack of mayonnaise;
3-4 carrots;
2 pcs. onions;
150 gr. cheese;
dill;
tomato and bell pepper for decoration.
Preparation:
Dough for zucchini pancakes:
Peel the skin of the zucchini, remove the core and rub it on the borscht. Salt and pepper. Add egg and flour. Mix everything together thoroughly. Bake until golden brown crust 10 (or more) medium pancakes in a frying pan.
Dough for zucchini pancakes does not spread over the pan, so take a large spoon and use the back of it to gently and evenly smooth the dough into 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, salt to taste and taste.
Then coat all the pancakes with this mixture, except the top one.
Coat the top with mayonnaise and decorate the middle with finely chopped bell pepper and thinly sliced tomatoes.
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