Cooking zucchini cake. How to make an appetizing and tasty zucchini cake

Zucchini is used for cooking: zucchini pancakes, zucchini cutlets, stuffed zucchini, zucchini caviar, zucchini cake. They also make preparations from zucchini for the winter. It is a very popular vegetable for all nations. Due to its availability for cultivation and purchase, many people want to know the most delicious recipes from zucchini.

Today you will learn the secret of making a zucchini cake with many step-by-step photos, from which the process of its creation will become clear. The cake is made quickly and eaten with pleasure.

Zucchini cake - recipe for zucchini cake with tomatoes

Cake Ingredients:

We take a young zucchini and rub it on a coarse grater. If you have an old zucchini, then you need to take out the seeds.

When the zucchini are all grated, they need to be salted so that they release the juice. Mix the salted zucchini well with salt and leave for 15 minutes to extract the juice.

In the meantime, zucchini let juice - take the greens. Our recipe calls for dill.

We chop the dill with a knife.

Cut the prepared tomatoes into rings.

Add garlic to mayonnaise for flavor.

Mix well with garlic and mayonnaise and set aside.

15 minutes have passed - we look at the zucchini, which have already released the liquid.

We take a colander and drain this liquid through it.

By pressing the spoon, and then with the fingers of the hand, we help the liquid separate from the body of the grated zucchini.

As a result, the volume of zucchini decreased by almost half.

Preparation of zucchini pancakes (cake layers)

You probably already guessed that zucchini cake consists of zucchini pancakes (cakes). Let's make them. Break the eggs into the prepared squash mass.

Add chopped dill and pepper.

To prepare the dough, add flour to the mass. We add enough flour so that the dough is not liquid and does not break in half when turning. The dough should be a little thick. We mix everything well.

We take a frying pan with a diameter of 24 cm, heat it up and pour vegetable oil.

Zucchini pancake should have a thickness of 3 - 5 mm. We fry the zucchini pancake equally on both sides.

These are such beautiful pancakes you will get.

Create a zucchini cake from prepared ingredients

Ruddy and fried zucchini pancakes should cool. We collect the cake. We put the first cake in the prepared dish for the cake and coat with garlic mayonnaise.

Then put the tomato rings.

Decorate with herbs on top of the tomatoes. Zucchini cake is ready.

The cake should stand a little and soak.

We take a knife and carefully cut off a piece of cake and look at the cut. It turned out, no doubt, a beautiful and mouth-watering squash cake. Bon appetit!

What associations do you have at the mere mention of the cake? Dessert, sweet, cream, treat, diet, calories… Yes, you never know what else. Someone will even have a tear in their eyes, because it’s impossible! For those who are so zealous about their figure, the word "cake" is generally a real taboo. That's what nutritionists tell them. And let's try to deceive these very nutritionists and make a zucchini cake with tomatoes and cheese. Many do not even imagine what an amazingly tasty dish it turns out. This is a light, and at the same time quite nutritious meal. It is also very useful. And here, even nutritionists will be delighted, who have been saying lately that the future belongs to the squash diet. And this is true, because this vegetable can be eaten up to one and a half kilograms per day without compromising health. True true! No damage. Exceptional benefit. After all, zucchini is able to remove toxins from the blood, regulate the water-salt balance. And yet (this is good news for lovely ladies) it is the first assistant in the fight against cellulite. Well, isn't it a find? Yes, cooking is fun. Now let's sum up all of the above. A cake is something refined, airy, tasty, satisfying, festive, colorful ... A zucchini cake with tomatoes and cheese is healthy, light, nutritious, tasty, bright, low-calorie, original ... We have not lost anything! Vice versa. They also benefited. Zucchini season is in full swing! We eat well!

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. To make the zucchini cake perfect, not too wet, not spreading, we first need to do some actions with sour cream. We need it thick. Therefore, we will try to get rid of the excess serum in it as much as possible. What do I need to do? We take a suitable pan, line it with gauze, folded in several layers.

2. Now carefully spread all the sour cream (according to the recipe 600 g) into cheesecloth.

3. Next, we collect all the edges of the gauze and tie them into a knot, sticking 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. We send this simple design to the refrigerator for 3-4 hours. During this time, the sour cream in the bundle will sag, 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 take care of the zucchini. They need to be washed, wiped with a paper towel. If the zucchini is slightly "aged", then it is better to remove the skin from them. If you use young vegetables, then they may not be peeled. Next, cut the zucchini into not too thick rings.

5. Now you need to prepare a baking sheet. Cover it with parchment paper. We place the prepared zucchini circles on a baking sheet and grease them with vegetable oil. We send the zucchini to the oven, preheated to 200 ° C, for 12-15 minutes.

6. Grind the cheese on 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. Zucchini have already been baked by this time, we take them out of the oven and cool them. The zucchini should be soft and easy to pierce with a fork.

8. Now our task is to prepare the sauce for an amazing zucchini cake. Rinse greens under running water, let dry slightly. A few sprigs of green dill can be left to decorate the vegetable cake. Peel the garlic and pass it through a press. From a small container, mix greens, garlic and sour cream, which by this time has already sagged and got rid of the whey. Mix thoroughly, salt and pepper only to taste.

9. My 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 juice ahead of time.

10. All preparatory stages have been completed. You can start assembling the cake. We will use a detachable form, thanks to which the cake will turn out tall and beautiful. In addition, it is very convenient to get the cake out of the detachable form. I used a form with a diameter of 25 cm. We cover its bottom with oiled paper or simply grease it with vegetable oil. Now lay out the prepared zucchini washers. We place them in two, three layers so that the whole bottom is closed.

11. Generously grease a layer of zucchini with sour cream and garlic sauce with herbs.

13. Sprinkle some of the grated cheese on top of the tomato half rings. And again generously lubricate the prepared sauce.

14. Now repeat all the layers. Zucchini, sauce, tomatoes, cheese and sauce. Put the zucchini on the last layer.

15. Generously grease the last squash layer with sauce. Cover the mold and send it to the refrigerator for at least 3 hours. Ideally, of course, at night. We cover the bowl with the remaining grated cheese with cling film and also put it in the refrigerator.

16. After a certain time (3 hours or night), we take out the squash cake from the refrigerator. Sprinkle 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! It remains only to decorate it with chopped tomato slices and the remaining dill. You can also use other decoration options: whatever your imagination tells you.

I hope you enjoyed this recipe and the step by step photos helped with the preparation. How tasty and beautiful it turned out, our dietary and vitamin cake. Bon appetit!

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I offer you, my dear readers, a wonderful recipe for a delicious vegetable zucchini cake with tomatoes. In my dacha, a large number of zucchini ripen every year. I really love this wonderful diet vegetable. From it I cook - adjika - for the winter, canned, all summer I cook for my family with a different combination of vegetables, including zucchini, very tasty soups - and I also cook and it is also very tasty. So, how to cook a zucchini cake step by step.

Compound:

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

Zucchini snack cake

First, we prepare cakes - pancakes. How to cook zucchini pancakes? Very simple.

I rub the zucchini on a coarse grater along with the peel. Salt, mix and leave until the juice is plentiful.

I shift the zucchini into a colander and squeeze it properly. The more carefully you squeeze the juice, the better the zucchini cake cake will turn out.

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

Now I mix in the flour a little at a time. The dough should be quite dense, without liquid. Then you can easily flip the cakes in the pan. Although the juice will still stand out a little.

I heat a frying pan with a diameter of 20-22 cm with vegetable oil. I spread 3-4 full tablespoons of zucchini dough 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 flipping the cake so it doesn't break. But even if this happens, do not worry, it will not be noticeable in the cake.

From this amount of dough, 4-5 cakes are obtained. I spread the cakes on a cutting board and leave to cool.

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