Zucchini Cake
An appetizing festive dish with a delicate taste and pleasant aroma. It can be served either warm or cold. The recipe is designed for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 4 / 5
Ingredients
for 6 servings
- zucchini 1 kg
- eggs 3
- flour 100 g
- salt
- pepper
- vegetable oil
- processed cheese 150 g
- onion 150 g
- carrot 150 g
- sour cream 150 g
- garlic clove 3-4 clove
- greens
- quail eggs
- cherry tomatoes
- greens
Instructions
Preparing the dough
Step 1 of 23
Grate the zucchini using a coarse grater (peel and remove seeds from large vegetables beforehand).
Step 2 of 23
Add eggs.
Step 3 of 23
Mix.
Step 4 of 23
Stir in flour, add salt and pepper. Mix.
Step 5 of 23
Lightly grease a frying pan with oil. Spread the mixture in a layer of about 5 mm and fry until golden brown.
Step 6 of 23
Flip and fry on the other side. In total, you will get 3 layers with a diameter of 20 cm.
Preparing the filling
Step 7 of 23
Finely chop the onion.
Step 8 of 23
Grate the carrot using a fine grater.
Step 9 of 23
Fry the onion in vegetable oil.
Step 10 of 23
Add the carrots to it and sauté.
Preparing the sour cream sauce
Step 11 of 23
Finely chop the herbs.
Step 12 of 23
To the sour cream (setting aside 2 tbsp of sour cream for the top of the cake), add garlic pressed through a garlic press and a pinch of salt.
Step 13 of 23
Mix well.
Step 14 of 23
Add the chopped herbs.
Step 15 of 23
Mix well.
Step 16 of 23
Spread processed cheese on the first layer.
Step 17 of 23
Add a layer of onions and carrots.
Step 18 of 23
Apply the sour cream sauce.
Step 19 of 23
Cover with the second layer.
Step 20 of 23
Spread with processed cheese.
Step 21 of 23
Add a layer of onions and carrots.
Step 22 of 23
Apply the sour cream sauce.
Step 23 of 23
Cover with the third layer. Spread with sour cream. Garnish with herbs, tomatoes and eggs.