Delicious zucchini cakes. Zucchini cake. What do we need

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 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 based cream, but using this recipe as a guide, you can prepare completely different versions of this dish each time.

Zucchini “crusts” 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 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. Lubricate 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 zucchini cake optional. 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!

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 onto 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 turn the pancake over, 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. Distribute some of it mushroom filling, sprinkle with cheese, add tomatoes and lightly salt.

Repeat until the cakes are gone. The last layer should be cheese. Decorate ready cake parsley leaves.

This delicate cake 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.

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

Mix the butter with a mixer room temperature 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 even with old zucchini, which has a rough skin and large seeds, there is a lot delicious recipes. 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 also use regular frying pan– the main thing is to thoroughly lubricate 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, mix. 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.