Zucchini cake salad recipe. Cooking a delicious zucchini cake. Zucchini cake with cheese: quick option

Zucchini cake is an appetizing and easy to prepare dish. A great example of how you can spice up and diversify your everyday menu with the same standard food set we use every day. And most importantly, this is easy to do, spending a minimum of time and effort.

In fact, our cake is all the same zucchini pancakes. However, they are decorated with a spicy “cream” based on sour cream or mayonnaise. Sprinkled with grated cheese, supplemented with a variety of fillings, they appear in a completely new, very attractive and mouth-watering form.

I will make a version of a squash cake with a light vegetable filling and cream based on sour cream, but using this recipe as a guide, you can cook 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 meats to ham, caviar, squid and fish pieces, whatever you like and what you can find in the fridge. Let's get started?

Prepare the ingredients according to the list:

zucchini, chicken eggs, flour - for making cakes of the future zucchini cake
tomatoes, cheese and green onions - for the 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, some salt, ground black pepper and mix well.

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

Preheat a skillet. Brush with vegetable oil and, after spreading a portion of the dough, flatten it with a spoon on the bottom of the pan, shaping a pancake.

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

While the cakes are fried, you can prepare a "cream" for our cake. To do this, mix sour cream, a few chopped cloves of garlic. 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, grated cheese.

When the cakes are ready, they need to be chilled before starting to assemble the cake. In a frying pan with a diameter of 22 centimeters, I get 7-8 cakes.

Lubricate the cooled zucchini cake with the prepared cream. Lay out the filling.

Repeat layers.

Decorate the squash cake as desired. I was in a hurry all morning, and this is probably why the theme of watches arose.

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

Cut the cake into portions and serve. Bon Appetit!

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

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

Ingredients

zucchini 500 g
egg 2 pcs.
carrots 2 pcs.
onion 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 food you need. For squash, cut off the skin and remove the seeds and soft inside (if any). Peel and rinse carrots and onions.
Grate the zucchini on a beetroot grater, break the eggs.
Mix. Add salt and flour.
Stir 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 cannot be turned over. Here, be guided by the situation, because the liquid content in the zucchini can be different, depending on this, adjust the amount of flour added.
Heat some vegetable oil well in a skillet. Spoon the squash dough in 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 pancake cakes in this way. You will get 4-5 of them (the diameter of the frying pan is 23 centimeters).
For the filling, grate the carrots, cut the onion into half or quarter rings. Salt 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 the filling. There should be a lot of it, so the zucchini cake will be tastier.
Lay out the chopped tomatoes, you can alternate red and yellow, it will come out more beautiful and more interesting.
In this way, collect the cake completely.
Trim the edges if necessary. Coat the sides and top with mayonnaise.
Sprinkle with finely grated hard cheese. Decorate as desired, you can use tomatoes, fresh herbs. Before serving, be sure to let the squash cake soak in the refrigerator for at least a few hours, ideally overnight.

On a note:

- mayonnaise in the filling can be easily replaced with sour cream, or both can be used in a 1: 1 ratio;

- greens can be added both to the dough and to the filling, dill is well suited;

- the younger the zucchini, the softer the cake will be.

A cake is a composite snack made from a variety of cold products, stacked in layers and sandwiched with sour cream, mayonnaise, unsweetened butter cream. Before serving, the product is kept in the cold so that all the ingredients are soaked in the sauce. The dish is served by cutting into slices with a sharp knife.

Zucchini will be an excellent base for such a snack. Fried pancakes can be made from the pulp, which are sandwiched with cheese, tomatoes, herbs, mushrooms, minced meat. The base can also be made from baked or grilled zucchini slices. For the sauce, use sour cream, mayonnaise, homemade yogurt without additives. To prevent the dish from turning out too bland, it is complemented with spicy herbs, garlic, mustard, lemon juice and freshly ground black pepper.

You can also make a dessert cake from zucchini. The neutral taste of fresh vegetables goes well with any sweet additives, the juicy pulp does not require impregnation. The dessert is tasty, light and low in calories.

Delicious zucchini cake: a step by step recipe

The basis of the cake will be pancakes baked from squash puree. The more layers, the juicier the dish will be.

Ingredients:

1 young zucchini with a thin skin;

200 g sour cream;
200 glasses of flour;
3 eggs;
200 g of hard cheese;
1 large ripe tomato;
salt;
freshly ground black pepper;
vegetable oil for frying;
a bunch of any fresh herbs.

Prepare the base for the cake - vegetable pancakes. Remove the peel from the zucchini with a vegetable peeler, remove the seeds, grate the pulp on a coarse grater. Squeeze out excess liquid with your hands, put mashed potatoes in a bowl. Add eggs, salt, pepper, add sifted flour in portions.

Heat a frying pan with vegetable oil. Spread the dough in portions, leveling it with a spoon. The pancakes must be the same size. When the pancake is baked until golden brown, turn it over to the other side with a spatula and continue frying. Do not add too much oil or the dish will turn out too greasy. As it bakes, place the product on a wide dish covered with a paper towel to absorb excess oil.

While the pancakes are cooling, prepare the sauce. Add salt, freshly ground black pepper, garlic, passed through a press, and finely chopped greens to the sour cream. For those who like more spicy food, you can put a little mustard. Start assembling the cake. Place the squash pancake on a nice flat plate, grease it with sauce and cover with the second pancake. Repeat until the food runs out. The finished cake should be neat, even and not too tall, otherwise it will be difficult to cut.

Pour boiling water over the tomato and remove the skin. Gently cut the fruit into slices. Grease the surface of the cake with sour cream sauce, arrange the tomato circles beautifully and crown the dish with leaves of greens. Let the cake stand in the refrigerator for a while before serving.

Zucchini cake with cheese: quick option

A simple recipe for those who do not like too fatty vegetable snacks. Zucchini cakes are not fried in oil, but baked, the cake is tender and light. Garlic sauce and grated cheese will add saturation.

Ingredients:

2 large juicy zucchini;
2 eggs;
3 cloves of garlic;
1 onion;
2 potatoes;
1 cup thick homemade yogurt
200 g of hard cheese;
2 tbsp. l. flour;
fresh parsley;
salt;
ground black pepper;
vegetable oil for frying.

Finely chop the onion and fry in a small amount of heated odorless vegetable oil. Peel the zucchini and potatoes, grate them on a coarse grater. Squeeze the mass with your hands, add fried onions, salt, ground black pepper, eggs. Pour flour in portions, mix thoroughly.

On a baking sheet greased with vegetable oil, spread the squash mixture in an even layer, gently crushing it with a spoon. Preheat the oven to 200 degrees, place the baking sheet on a medium level and bake until golden brown. The process will take 15-20 minutes. Take out the finished cake, cut into equal squares or rectangles, put them on a wooden board to cool.

Zucchini pancakes are complemented with vegetables, cheese and a spicy creamy sauce.

While the cakes are cooling, prepare the sauce. Pass the garlic through a press, finely chop the parsley. Mix yogurt with garlic, salt, pepper and herbs. Grate the cheese.

Place the squash cakes on a flat dish, sprinkle generously with garlic sauce and sprinkle thinly with grated cheese. Decorate the appetizer with a sprig of parsley and refrigerate for 1 hour.

Zucchini cake with feta cheese and herbs

This dish does not use puree pancakes, but thinly sliced zucchini, toasted in the grill. The appetizer has an original taste and moderate fat content.

Ingredients:

3 young zucchini;
180 g feta cheese;
200 ml sour cream;
1 clove of garlic;
0.5 tsp mustard;
fresh arugula;
fresh dill;
salt;
ground black pepper.

Peel the zucchini and cut into thin slices. Brown each slice quickly on the grill. The zucchini should be soft but not burnt. Set aside the toasted plates to cool. The thinner the zucchini is sliced, the tastier the cake will be.

Mix sour cream with crushed garlic, salt, freshly ground black pepper, mustard, finely chopped arugula and dill. Leave some of the chopped greens to decorate the cake. Grate cheese on a coarse grater.

Put a layer of zucchini on a plate, placing the plates overlapping, in the form of scales. Grease them with sour cream sauce, sprinkle with grated feta cheese, cover with another layer of vegetables. Alternate zucchini, sauce and feta cheese until you run out of food. Grease the top of the cake with sour cream sauce and sprinkle generously with chopped herbs. Stand the appetizer in the refrigerator before serving.

Zucchini snack cake with minced meat

To make the dish especially juicy, use homemade minced meat made from equal parts beef and pork.

Ingredients:

3 young medium-sized zucchini;
3 eggs;
2 tbsp. l. sour cream;
2 cloves of garlic;
200 g wheat flour;
1 onion;
1 juicy young carrot;
300 g minced meat;
parsley;
salt;
freshly ground black pepper;
odorless vegetable oil for frying.

Prepare minced meat by scrolling the meat through a meat grinder. Fry the meat in a frying pan with a little vegetable oil, breaking the lumps with a wooden spatula. Season with salt and pepper, add dry herbs if desired.

Peel the zucchini, finely grate or pass through a food processor. Squeeze out excess liquid, add eggs, beaten in a separate container, salt, freshly ground black pepper, flour. Mix everything until smooth. Fry 6 identical pancakes in a little oil. For those who do not like fatty foods, you can use a non-stick frying pan or grill. Set aside the courgette pancakes to cool.

Peel, chop the onion, mix with carrots, grated on a coarse grater. Fry vegetables in a pan with vegetable oil, stirring constantly with a spatula. The onions should be browned, but not burnt, otherwise they will get an unpleasant aftertaste. Mix vegetables with minced meat and fry for another 5 minutes.

Grate the cheese, pass the garlic through a press and mix with sour cream, pepper, salt. Mix the sauce until smooth in a mixer. To make it tasty, you can add a little lemon juice or sweet mustard.

Start assembling the cake. Put a pancake on a flat plate, grease with sour cream, cover with onions, carrots and meat, sprinkle with cheese. Alternate layers until food is finished. Put the finished cake in the cold, decorate with herbs before serving.

Mushroom snack cake

Mushrooms harmonize well with fresh zucchini. Champignons are usually used, but white mushrooms, mushrooms or oyster mushrooms will also work.

Ingredients:

3 young, medium-sized zucchini;
3 eggs;
200 g flour or cornstarch;
200 g of onions;
200 g thick sour cream;
300 g of mushrooms;
2 cloves of garlic;
salt;
freshly ground black pepper;
fresh herbs to taste;
vegetable oil for frying.

Wash the zucchini, grate, salt, pepper, mix with eggs and flour. In a minimum amount of vegetable oil, bake identical pancakes, each well browned. Cool zucchini cakes.

Thinly chop the mushrooms and onion, put in a preheated pan with vegetable oil. Fry until soft, stirring constantly with a thin spatula. Some people like very finely chopped mushrooms that resemble caviar, others prefer even thin slices. Salt the mixture slightly.

Prepare a dressing of sour cream, garlic pounded with salt and pepper, finely chopped herbs. Assemble the cake by alternating squash pancakes, sour cream sauce, onion and mushroom mixture. Let the cake brew for 1-2 hours and serve along with dried white bread toasts.

Zucchini Dessert: Birthday Cake

Zucchini can be used to prepare not only snacks, but also desserts. Juicy vegetables will be a good base for cakes, they will taste like nuts, cinnamon, cocoa, honey or other sweet additives. A properly prepared dough turns out to be light, rises well in the oven and does not need abundant impregnation.

Ingredients:

500 g zucchini;
100 g almonds;
3 eggs;
130 g sugar;
60 g of potato starch;
50 g wheat flour;

60 g semolina;

3 tbsp. l. icing sugar;

0.5 tsp baking powder;

60 g butter.

Grate the zucchini on a special grater, turning into thin narrow strips. Put them in a colander, salt and wait for the juice to drain. Rinse the vegetable strips in water and pat dry with a towel.

Sift flour, mix with starch and baking powder. In a separate container, beat eggs with salt and half a serving of sugar. Pass the almonds through a food processor and grind with the remaining sugar. Combine the egg mixture with flour and semolina, add grated almonds in portions, pour in melted butter. Beat everything until smooth. Add zucchini strips to the dough and mix gently.

Transfer the dough to a fireproof dish, greased with butter and floured. Smooth out the surface with a spoon and bake in an oven preheated to 200 degrees. Cooking will take 40-50 minutes. Carefully remove the finished cake from the mold and transfer to a wooden board to cool. Place the cake on a platter and sprinkle generously with powdered sugar. Serve with steamed cream or slightly melted ice cream.

Zucchini cake is a festive, hearty and delicious zucchini dish. There are a lot of options for its preparation, but, anyway, two basic recipes for its preparation can be distinguished. So, such a snack cake can be made from either fried zucchini, layered with tomatoes under one or another sauce. Of course, the second version of the zucchini cake is much easier to prepare, so this recipe will come to the rescue when time is running out.

Today I want to offer you a cake that will consist of thin zucchini pancakes. And I propose to make the sauce for smearing the cake from mayonnaise, dill and garlic. We all know that zucchini, mayonnaise and garlic taste very well. You can make another sauce as well.

A tasty sauce can also be made on the basis of yogurt, sour cream, cheese. In addition, an interesting layer can be made between the zucchini pancakes, with which the cake will be even tastier. This addition can be fried mushrooms, crab sticks, bell peppers, tomatoes, cucumbers.

Cooking such a squash cake is not at all difficult, although a little long, but all the efforts justify the end result. For the preparation of zucchini cake, it is advisable to use young zucchini. In the event that you take old zucchini, you must remove the peel from them and select the pulp with large seeds. Now let's see how to cook zucchini cake step by step.

Ingredients:

Zucchini - 2 pcs.,
Eggs - 2 pcs.,
Ground black pepper,
Hard cheese - 100 gr.,
Salt to taste
Flour is an incomplete glass
Dill - 10 gr.,
Garlic - 3-4 cloves,
Tomatoes - 3 pcs.,
Cucumbers - 1 pc.,
Mayonnaise - 1 pack,
Parsley - for decoration
Sunflower oil

Zucchini cake - step by step recipe

The preparation of this zucchini cake will consist of three steps. The first stage is preparing the dough for squash pancakes and baking them. The second step is making the sauce and assembling the cake. And the final stage is its decoration. So let's get started. Wash. As mentioned at the beginning of the article, we remove the skin and remove only old zucchini from seeds. In young zucchini, cut off only the stem and the tip. Next, grate the zucchini on a medium grater. In the event that the zucchini are overly juicy (this mainly happens with young fruits), lightly press them with your hands and drain the juice.

Add a pinch of black pepper and salt.

Stir again. The pancake dough is ready. It should be thick enough. Experience has shown that it is better to make a thicker dough than a thin one. At your discretion, you can add dill, parsley or half an onion, chopped to a puree state.

Pour just a little bit of sunflower oil into the pan. Two tablespoons should be sufficient. Place the skillet on the stove and heat it well. Pour one scoop of dough over it. Use a spoon to spread it all over the pan. It is necessary to shape the pancake quickly, until the dough has set to the bottom of the pan.

Reduce heat immediately. Fry the pancake for about 2 minutes. As soon as the bottom is fried, turn it over with a wide spatula to the other side. Fry it on this side, too, until golden brown. Put the finished pancake on a plate. Add the sunflower oil to the skillet again and add the scoop of dough. Use this method to bake all the squash pancakes. I got 8 squash cake pancakes.

Prepare the sauce. Peel the cloves of garlic. Wash the dill and chop it into small pieces. Place the mayonnaise in a bowl. Add to it the garlic, passed through a press.

If there is no garlic, you can just chop it finely with a knife. Place the dill in the sauce.

Stir it up. The sauce for the squash cake is ready.

We move on to the third stage - assembling the cake. Prepare a nice plate to serve the cake in. Place a pancake on top of it. Put a tablespoon of the sauce on it and smooth it over the entire area of the pancake.

So, layer by layer, smear everything.

The base of the squash cake is ready. It remains to decorate it. As a decoration, I suggest using hard cheese, cucumbers, tomatoes and parsley. Wash all vegetables and parsley. Grate hard cheese on a medium grater. Sprinkle grated cheese over the top of the cake.

Cut the tomatoes and cucumbers into slices. Cut each circle of tomatoes in two. Place a sprig of parsley in the center of the cake. Spread the cucumber circles on one side of the cake, spreading them slightly overlap. On the other, lay out the tomato slices.

Zucchini cake. Photo

You can put it in another way. Place cucumbers in the center, tomatoes on the sides, and dill sprigs between them.

You can fantasize about decoration ad infinitum. You can also beautifully decorate the cake with crumbs of egg yolks, rings or slices of olives, basil leaves, bell pepper cubes, canned corn.

A completely finished cake can be served immediately, but it is advisable to put it in the refrigerator to cool and soak. Personally, I like it more when cold. In addition, after standing in the refrigerator, the cake will be easier to cut into beautiful pieces. Enjoy your meal. I would be glad if this zucchini cake recipe Stewed zucchini with chicken

Zucchini Cake (4 no-lose options for a delicious snack cake)

Zucchini cake recipe number 1

Ingredients
zucchini 1 pc (medium)
eggs 4 pcs
flour 6 tablespoons
salt
ground pepper
For filling
mayonnaise
parsley
garlic
ground pepper

Preparation
Grate the zucchini and add eggs, flour, salt and pepper. Meanwhile, grate the garlic on a fine grater, chop the parsley finely and mix everything with the addition of mayonnaise.

Beat everything well. Fry the pancakes in a frying pan. each pancake is laid out on a separate plate to cool down faster.

Spread the pancakes with garlic, mayonnaise and parsley seasoning and stack them. You need to wait to get a little soaked.

Delicious zucchini cake is ready!

Zucchini cake recipe number 2

Ingredients:
- 2 young zucchini (total weight about 1 kg)
- 4 eggs
- 1 glass of flour
- salt pepper
- 1/2 cup mayonnaise
- 2-3 cloves of garlic
- 4 tomatoes
- a few feathers of green onions.
Preparation:
Zucchini
grate on a coarse grater, then squeeze them slightly to remove excess
liquid. Add eggs, flour to the zucchini, season with salt and pepper. I also added 1 tsp Curry to the dough. Mix everything to make a dough like for pancakes.
Lightly grease the pan with vegetable oil and bake pancakes in it. In this case, you just need to spread the dough with a spoon in the pan.
Add garlic passed through a press to mayonnaise and mix.
Cut the tomatoes into slices as thin as possible (I did this with a fillet knife).
Now we collect the cake. Each layer will be like this: grease the pancake with mayonnaise (not very thick), spread the tomato slices on top, then again the pancake, etc.
Garnish with tomatoes and herbs

Zucchini cake recipe number 3

Zucchini, about 1 kg in weight, peel and grate on a coarse grater. Season with salt and leave to form juice.
At this time, fry the eggplant circles in a skillet.
Drain the liquid from the zucchini by squeezing well.
Add 2 tablespoons. flour with a slide
2 tbsp starch without a slide
2 eggs
2/3 tsp slaked soda
salt pepper.
Knead everything well and bake 4 light pancakes:
It's not scary if they break. It will not be noticeable under the layer of filling.
Each pancake should be coated with mayonnaise and garlic.
Place eggplant circles on the first pancake.
On the second pancake, put finely chopped or minced Korean carrots through a large wire rack.
For the third pancake - fried mushrooms.
On the fourth pancake - grated cheese and finely chopped greens.
Decorate the top of the cake with tomatoes.

Zucchini cake recipe number 4

Ingredients:
1 medium zucchini;
1 egg;
4-5 tablespoons of flour;
salt pepper;
1 pack of mayonnaise;
3-4 carrots;
2 pcs. onions;
150 g cheese;
Dill;
tomato and bell pepper for decoration.
Preparation:
Zucchini pancake dough:
Peel the zucchini, remove the core and rub on the borshchovka. Salt and pepper. Add egg and flour. Mix everything together thoroughly. Bake 10 medium pancakes (as much as possible) in a frying pan until golden brown.
Zucchini pancake dough does not spread over the pan, so take a large spoon and gently and evenly level the dough over the pan with the back of 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, season with salt and taste.
Then coat all the pancakes with this mixture, except for the top one.
Spread the top with mayonnaise and decorate the middle with finely chopped bell pepper and thinly chopped tomato slices.