Zucchini cake. Zucchini cake Delicious zucchini cake
Have you been "overwhelmed" with the zucchini crop? Let's figure out what you can make delicious from them! Zucchini is the most popular, affordable and budget vegetable when you buy it in the market. And if you grow it yourself, then you know how great a zucchini can be disfigured! Especially if you miss the moment and the zucchini are no longer thin, young, which are delicious to fry in flour and stew for mashed 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 with old zucchini, which has a coarse skin and large seeds, there are many delicious recipes. For example, stuffed zucchini. Or even ... squash cake!
An appetizer cake made from squash pancakes is an interesting alternative to a liver cake, and you can cook it in the summer, just for dinner, and for a festive feast.
This cake may not be sweet, but a snack, but it turns out to be so unusual, appetizing and bright that your household and guests will be delighted with the new summer dish! And, perhaps, they will not immediately believe that such a spectacular appetizer can be made from zucchini. And when they believe, they will ask for a recipe!
Ingredients for Zucchini Pancake Cake
For pancakes:
- Large zucchini - 2 pcs.;
- Onion - 1 pc.;
- Large eggs - 3 pcs.;
- Flour - 8 tablespoons (full, with top);
- Vegetable oil - 1 tablespoon in dough, plus for frying;
- Salt - 1 teaspoon or to taste
- Ground black pepper - a pinch.
For the layer:
- Sour cream - 7 tablespoons;
- Unrefined olive oil - 3 tablespoons;
- Lemon juice or vinegar - 1 tablespoon;
- Mustard - 0.5-1 tsp;
- Salt and pepper to taste.
This is for the dressing sauce, which is best used instead of mayonnaise. Also for a snack "cream" you will need:
- 1-2 cloves of garlic;
- Several sprigs of herbs - dill, parsley;
- 50 g of hard cheese.
For decoration:
- 2-3 small tomatoes;
- Greens - basil, parsley.
Method for making squash pancake cake
Let's fry the squash pancakes for the cake. By the way, they are very tasty to eat and just like that - tender zucchini pancakes, melting in your mouth, and even healthier than traditional flour.
Wash zucchini, peel them. We also peel the onion.
We twist zucchini and onions in a meat grinder. You do not need to drain the juice.
Salt, pepper, add eggs, mix.
Add flour, mix thoroughly again. We collect flour with full spoons, with a large slide - it is important that the correct proportions of zucchini-egg-flour are maintained in the dough, then the pancakes will turn out to be tender, but will not tear when turned over.
Then pour in the sunflower oil and mix thoroughly again. The pancake dough is ready.
I fry zucchini pancakes in a special pancake pan so that they don't stick and break, as they are very tender. But I think you can also use a regular frying pan - the main thing is to carefully grease it with a thin layer of oil before each new pancake. I wrap a piece of cotton wool in cheesecloth, dip it in a saucer with vegetable oil and grease the pan - not abundantly, but evenly.
Warm up the pan well, pour 4 tablespoons of dough in the center and quickly distribute with a spoon to make a plump pancake the size of a plate. Do not make the squash pancakes large, then it will be difficult to turn them over.
Fry the pancake over medium heat for about 2 minutes. When it starts to blush from below, and from above it changes color a little - gently turn it over with a wide spatula. Do not rush to turn the unburned pancake, it will break. If even well-toasted pancakes break, try adding 1-2 tablespoons of flour to the dough.
And when it's fried on the second side, remove it on a plate. I cover the pancake with a saucepan lid, flip the pan so that the pancake is on the lid, and then with a quick movement of my hand I transfer it to the plate.
We leave a stack of ready-made pancakes - let them cool, and in the meantime, prepare the filling for the cake.
You can grease 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 prepared in five minutes, and it tastes better than purchased mayonnaise.
Mix together the olive oil, mustard, lemon juice, salt and pepper and stir. 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 requires mayonnaise.
Pass the garlic through a press, or three on a fine grater, or finely chop. Grind clean greens. Add herbs and garlic to the sauce, mix.
Grate the cheese separately on a coarse grater. Cut the tomatoes into slices 2-3 mm thick.
We collect the cake: put the first pancake on the dish, grease it with sauce, sprinkle with grated cheese. Put the second pancake on top, also coat with dressing and sprinkle with cheese. Additionally, you can layer the cake with tomato circles - or leave them for decoration.
Grease the top pancake with sauce, lay out tomatoes beautifully on the cake, decorate with green leaves. Green and purple basil will look very impressive next to bright tomatoes - and in addition to colors, spicy greens will give the dish an exquisite aroma.
Let the squash cake soak for half an hour. Then cut the cake into portions and serve.
Zucchini cake is an appetizing and easy to prepare dish. A great example of how you can spice up and diversify your daily 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'll make a version of a zucchini 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 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, 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.
Smear 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!
In vegetable season, such a dish can be made at least every day. It is prepared quickly and easily from the available ingredients.
Ingredients
- 6 small zucchini;
- salt to taste;
- 3 eggs;
- 1 bunch of dill + a few twigs 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 on a coarse grater. Young ones do not need to be peeled, but in old ones it is better to remove the skin and seeds. Season vegetables with salt, stir and leave for 15 minutes.
During this time, the zucchini will be juiced. Put them in a colander and remember well with your hands to glass excess liquid. Transfer vegetables to a bowl, add eggs, finely chopped dill and pepper and stir to combine.
Add flour and combine everything thoroughly again. The dough should not be watery. So you can add more flour than indicated in the ingredients.
The cake turns out to be very tender and airy. And zucchini pancakes, which serve as cakes, go well with any fillings. So they can be baked separately.
Ingredients
- 1 onion;
- a few tablespoons of vegetable oil;
- 1 small vegetable marrow;
- ½ teaspoon sugar;
- a pinch of salt;
- 4 eggs;
- 4-5 tablespoons of flour;
- 100 ml of milk;
- 100 g of hard cheese;
- 100 g feta cheese;
- 150 g sour cream, 15% fat;
- a sprig of dill.
Preparation
Cut the onion into half rings and place in a skillet with heated oil. Stir until golden brown over medium heat.
Add the peeled and diced courgette. Reduce heat and cook, covered, until the courgette is tender.
Transfer the vegetables to a bowl, grind them with 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 some vegetable oil and remaining milk and mix well. You should have a thick dough.
Heat the oil in a skillet and add some of the dough. Spread it with a spatula all over the pan. Bake the pancake for about 2-3 minutes on each side until golden brown. Fry the remaining dough shortbread in the same way.
Just fried mushrooms can be used as a filling. However, tomatoes and cheese will add an even more flavor to the dish. The cakes also turn out to be 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 of champignons;
- 3 cloves of garlic;
- 2 eggs;
- 4–5 tablespoons of finely ground oatmeal;
- 250 g sour cream, 15% fat;
- ½ bunch of dill;
- ½ bunch of parsley + some sprigs for decoration;
- 200 g of hard cheese;
- 3 large tomatoes.
Preparation
If the courgettes are old, peel and seed them. Coarsely grate the zucchini and carrots into one bowl. Season vegetables with salt and stir. Put them in a colander and let sit for 15-20 minutes.
Meanwhile, chop the onion and fry until golden brown in a skillet with heated oil. Add chopped in small pieces and cook for a few minutes. Put chopped garlic in a pan, stir, fry for another minute and remove from heat.
While the mushrooms are cooling, carefully squeeze the courgettes and carrots with your hands to remove excess liquid from them. Add eggs, stir, stir in oatmeal and combine the ingredients well again.
Heat the oil in a clean skillet, add some of the dough and flatten. 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 the mushrooms with sour cream and chopped herbs. Grate the cheese and cut the tomatoes into thin slices.
Place the first crust on a serving platter. Spread some of the mushroom filling over it, sprinkle with cheese, put tomatoes and lightly salt.
Repeat until you run out of cakes. The last layer should be cheesy. Decorate the finished cake with parsley leaves.
This delicate cake is baked in the oven. It can be served hot or cold.
Ingredients
- 2 small zucchini;
- 3 eggs;
- 1 teaspoon
- salt to taste;
- a mixture of peppers to taste;
- 250 g flour;
- 150 ml of milk;
- a few tablespoons of vegetable oil;
- 3 carrots;
- 2-3 onions;
- 500 g minced chicken;
- 1 bunch of dill;
- 4 tablespoons sour cream;
- 100 g of hard cheese.
Preparation
Grate the courgettes on a fine grater, add eggs, turmeric, salt and pepper mixture and stir. Add flour and stir again. Pour in milk and a couple of tablespoons of butter and knead to a thin dough. Leave for 15 minutes at room temperature.
Heat oil in a skillet and fry thin squash pancakes. They should be browned on both sides.
Grate the carrots on a coarse grater and chop the onion into small cubes. Lightly fry the onions in a pan with heated oil, add the carrots and cook for another 5-7 minutes, stirring occasionally. Combine with chopped dill, salt and pepper mixture.
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 the layers a few more times. There should be a pancake on top.
Cover the dish with foil and place in an oven preheated to 180 ° C for 20-25 minutes. Combine 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.
heatherchristo.com Your loved ones will never guess what this delicious dessert is made of!
Ingredients
For cakes:
- 170 g butter;
- 300 g sugar;
- a pinch of vanillin;
- 3 eggs;
- 190 g flour;
- 180 g cocoa;
- 1 teaspoon
- 1 teaspoon of baking soda;
- ½ teaspoon salt;
- ½ teaspoon cinnamon
- 240 ml of milk;
- 1 small vegetable marrow;
- some vegetable oil.
For the cream:
- 230 g butter;
- 120 g cocoa;
- 370 g icing sugar;
- 2 tablespoons of instant coffee;
- 120 ml of milk.
Preparation
Use a mixer to mix room temperature butter and sugar until creamy. Add vanillin and eggs and beat again.
Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in a separate container. Pour flour into the oil mixture, pour in milk and mix well. Add the grated zucchini and stir again.
Grease two 22 cm baking tins with butter. Spread out the dough and bake at 160 ° C for about 30 minutes. If you only have one mold, cook 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 platter, brush the top with cream and cover with a second flatbread. Saturate the top and sides of the cake with the remaining cream.
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, unusual. 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 give additional 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. Cut off the skin of the squash 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.