Zucchini Cake is a delicious and easy to prepare dish. A great example of what can be decorated and diversified daily menu with the same standard set of products that we use daily. And most importantly, it is easy to do, spending a minimum of time and effort.

In fact, our cake is all the same squash fritters. However, decorated with a spicy "cream" based on sour cream or mayonnaise. Powdered with grated cheese, supplemented with a variety of fillings, they appear in a completely new, very attractive and appetizing form.

I will make a variant of the zucchini cake with a light vegetable filling and sour cream cream, but using this recipe as a guide, you can cook perfectly every time different variants this dish.

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 meat to ham, caviar, squid and fish pieces, whatever you like and find in the fridge. Shall we start?

Prepare the ingredients according to the list:

• zucchini, chicken eggs, flour - for the preparation of the layers of the future zucchini cake
• tomatoes, cheese and green onion- 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, some salt, ground black pepper and mix well.

Add flour. I add about 10-12 heaping tablespoons of flour. Thoroughly mix the dough ingredients. The dough should be thick, like for making pancakes.

Heat up the pan. Lubricate with vegetable oil and, laying out a portion of the dough, level it with a spoon along the bottom of the pan, giving it the shape of a pancake.

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

While the cakes are fried, you can prepare the "cream" for our cake. To do this, mix sour cream, a few chopped garlic cloves. Add salt, ground black pepper to taste. You can additionally add fresh herbs, use instead of sour cream cream cheese, mayonnaise or a combination of sour cream and mayonnaise.

Prepare the filling for the cake. I chopped tomatoes and green onions, grated cheese.

When the cakes are ready, they must be cooled before proceeding with the assembly of the cake. In a pan with a diameter of 22 centimeters, I get 7-8 cakes.

Lubricate the chilled zucchini cake with the prepared cream. Lay out a layer of filling.

Repeat layers.

Decorate the zucchini cake as desired. I've been in a hurry all morning, and that's probably why the theme of watches came up.

The 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 the tasting.

Cut the cake into portions and serve. Bon Appetit!

Have you been “filled up” with a crop of zucchini? Let's figure out what delicious things you can cook from them! In the squash season, this is the most popular, affordable and budget vegetable if you buy them in the market. And if you grow your own, then you know how great a zucchini can be! Especially if you miss the moment and the zucchini is 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 gardeners think: what to do with this wealth? But even with old zucchini, which have a rough skin and large seeds, there are many delicious recipes. For instance, stuffed zucchini. Or even... zucchini cake!

Snack cake from zucchini pancakes- an interesting alternative to liver, and you can cook it in the summer and just for dinner, and for a solemn feast.

Although this cake is not sweet, but a snack, 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 prepared from zucchini. And when they believe, they will ask for the recipe!

Ingredients for zucchini pancake

For pancakes:

• Large zucchini - 2 pcs.;
• Bulb - 1 pc.;
• Large eggs - 3 pcs.;
• Flour - 8 tablespoons (full, with top);
• Vegetable oil - 1 tbsp. in the dough, plus for frying;
• Salt - 1 teaspoon or to taste;
• Ground black pepper - a pinch.

For layer:

• Sour cream - 7 tablespoons;
• Unrefined olive oil - 3 tablespoons;
• Lemon juice or vinegar - 1 tablespoon;
• Mustard - 0.5-1 tsp;
• Salt, pepper to taste.

This is for dressing sauce, which is better to use instead of mayonnaise. Also for the snack "cream" you will need:

• 1-2 cloves of garlic;
• Several sprigs of greens - dill, parsley;
• 50 g hard cheese.

For decoration:

• 2-3 small tomatoes;
• Greens - basil, parsley.

How to make zucchini pancake cake

Fry zucchini pancakes for the cake. By the way, they are very tasty to eat and just like that - pancakes from zucchini are tender, melt in your mouth, and even healthier than traditional ones made from flour.

Wash the zucchini, remove the skin. We also clean the onion from the husk.

We twist the zucchini and onion in a meat grinder. Juice does not need to be drained.

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 tender, but will not tear when turned over.

Then pour sunflower oil and mix thoroughly again. Dough for zucchini pancakes is ready.

I fry pancakes from zucchini in a special pancake pan so that they don’t stick and tear, as they are very tender. But, I think, you can use an ordinary frying pan - the main thing is to carefully lubricate 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.

Having warmed up the pan well, pour 4 tablespoons of dough in the center and quickly spread it with a spoon to make a plump pancake the size of a plate. Do not make 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 on the bottom, and changes color a little on top, gently turn it over with a wide spatula. Do not rush to turn over an unbrown pancake, it will break. If even well-fried pancakes are torn, try adding 1-2 tablespoons of flour to the dough.

And when the second side is fried, remove to a plate. I put the pan lid on the pancake, 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 the plate.

We leave a stack of ready-made pancakes - let them cool, and in the meantime we will prepare the filling for the cake.

You can smear 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 store-bought mayonnaise.

Mixing 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.

Pass the garlic through a press, or three on a fine grater, or finely chop. Grind pure greens. Add herbs and garlic to the sauce, mix.

Separately grate the cheese 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.

Lubricate the top pancake with sauce, beautifully lay tomatoes 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 flavor.

Let the zucchini cake soak for half an hour. Then cut the cake into portions and serve.

What is a 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, unusually. Why not, for example, make a snack zucchini cake?

Grated zucchini cakes are fried in a pan, and sautéed carrots and onions mixed with mayonnaise serve as cream and filling. Additional juiciness will be given to the snack zucchini cake fresh tomatoes, well, cheese will decorate and complement the dish. The snack 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

1. Prepare necessary products. Cut the skin off the zucchini and remove the seeds and soft inside (if any). Peel and wash carrots and onions.
2. 
   Grate the zucchini on a beet grater, break the eggs.
3. 
   Mix. Add salt and flour.
4. 
   Mix thoroughly again so that there are no flour lumps left. If the dough is too liquid, you need to add a little more flour, otherwise the cake will not be able to turn over. Here, be guided by the situation, because the liquid content in zucchini can be different, depending on this, adjust the amount of added flour.
5. 
   Heat some vegetable oil well in a frying pan. Spread the zucchini dough as thinly as possible over the entire surface with a spoon. Fry over medium heat on both sides until a light crust appears. Bake the rest of the pancakes in this way. They will turn out 4-5 pieces (the diameter of the pan is 23 centimeters).
6. 
   For the filling, grate the carrots, cut the onion into half or quarter rings. Spasser on vegetable oil until golden. Mince the garlic.
7. 
   Add mayonnaise and stir.
8. 
   All components are ready, and you can start assembling. Place the zucchini crust on a plate.
9. 
   Spread generously with filling. There should be a lot of it, so the zucchini cake will turn out tastier.
10. 
    Lay out the chopped tomatoes, you can alternate red and yellow, it will come out more beautiful and more interesting.
11. 
    Thus, collect the cake completely.
12. 
    Trim the edges if necessary. Coat the sides and top with mayonnaise.
13. 
    Sprinkle with grated hard cheese. Garnish as desired, you can use tomatoes, fresh herbs. Before serving, be sure to let the zucchini cake soak in the refrigerator for at least a few hours, ideally overnight.

On a note:

- mayonnaise in the filling can be completely replaced with sour cream or use both, in a ratio of 1: 1;

- both in the dough and in the filling, you can add greens, dill is well suited;

- the younger the zucchini, the more tender the cake will turn out.

During the season of vegetables, such a 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 + a few sprigs for decoration;
• ground black pepper - to taste;
• 5-6 tablespoons of flour;
• 200 g;
• 4 cloves of garlic;
• 4 large tomatoes.

Cooking

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. Salt the vegetables, stir and leave for 15 minutes.

During this time, the zucchini will release juice. Put them in a colander and remember well with your hands so that the glass is excess liquid. Transfer the vegetables to a bowl, add the eggs, finely chopped dill and pepper and stir to combine.

Pour in the flour and again carefully combine everything. The dough should not be watery. So you can add more flour than indicated in the ingredients.

The cake is very soft 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 zucchini;
• ½ teaspoon of 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 of sour cream with a fat content of 15%;
• dill sprig.

Cooking

Cut the onion into half rings and place in a frying pan with hot oil. Stir fry until golden brown over medium heat.

Add peeled and diced zucchini. Reduce the heat and cook covered until the zucchini is tender.

Transfer the vegetables to a bowl, grind them with a blender until homogeneous mass and cool slightly. Add sugar, salt, 1 a raw egg and mix thoroughly. Pour in half and mix the ingredients well again.

Add flour and knead the dough. Pour in some vegetable oil and the remaining milk and mix well. You should have a thick dough.

Heat oil in a frying pan and lay out part of the dough. Spread it all over the pan with a spatula. Bake the pancake for about 2-3 minutes on each side until golden brown. In the same way, fry the shortbreads from the remaining dough.

As a filling, you can use just fried mushrooms. However, tomatoes and cheese will give the dish an even brighter taste. Cakes also turn out to be unusual: carrots and oatmeal are added to 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 of sour cream with a fat content of 15%;
• ½ bunch of dill;
• ½ bunch parsley + a few sprigs for garnish
• 200 g of hard cheese;
• 3 large tomatoes.

Cooking

If the zucchini is old, remove the skin and seeds. Coarsely grate the zucchini and carrots into one bowl. Salt the vegetables and stir. Put them in a colander and leave for 15-20 minutes.

Meanwhile, chop the onion and fry until golden brown in a pan with hot oil. Add chopped into small pieces and cook for a few minutes. Put the chopped garlic into 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 from them. Add eggs, stir, add oatmeal and mix the ingredients well again.

Heat oil in a clean frying pan, lay out part of the dough and smooth it out. Fry under the lid for 3-5 minutes on each side until golden brown.

To flip the pancake, you can tip it on the lid.

Make a few more cakes from the remaining dough.

Mix mushrooms with sour cream and chopped herbs. Grate the cheese and cut the tomatoes into thin circles.

Place the first cake on a serving platter. Distribute a portion of it mushroom stuffing, sprinkle with cheese, lay out the tomatoes and lightly salt.

Repeat until you run out of cakes. The last layer should be cheese. Decorate finished 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;
• 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 of sour cream;
• 100 g hard cheese.

Cooking

Grate the zucchini on a fine grater, add the eggs, turmeric, salt and pepper mixture and mix. Add flour and mix again. Pour in milk and a couple of tablespoons of butter and knead watery dough. Leave for 15 minutes at room temperature.

Heat oil in a frying pan and fry thin squash pancakes. They should brown on both sides.

Grate the carrots on a coarse grater and chop the onion small cubes. In a frying pan with hot oil, lightly fry the onion, add the carrots and cook for another 5-7 minutes, stirring occasionally. Combine with chopped dill, salt and pepper mixture.

Place the first pancake in the bottom of the baking dish. Spread over it a thin layer of minced meat and part of the fried vegetables. Repeat the layers a few more times. The pancake should be on top.

Cover the form 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 more minutes until golden brown.

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Your loved ones will never guess what this delicious dessert is made of!

Ingredients

For cakes:

• 170 g butter;
• 300 g of 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 of milk;
• 1 small zucchini;
• some vegetable oil.

For cream:

• 230 g butter;
• 120 g cocoa;
• 370 g of powdered sugar;
• 2 tablespoons of instant coffee;
• 120 ml of milk.

Cooking

Mix room temperature butter and sugar with a mixer until creamy. Add vanilla and eggs and beat again.

In a separate bowl, combine flour, cocoa, baking powder, 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 22 cm baking tins with butter. Spread the batter and bake at 160°C for about 30 minutes. If you have only one form, cook the cakes in turn.

Beat with a mixer all the ingredients for the cream until a homogeneous consistency. Put the cooled cake on a serving dish, grease the top with cream and cover with a second cake. Soak the top and sides of the cake with the remaining cream.

Zucchini cake can be categorized as second courses and snacks. This is a nutritious, satisfying and colorful delicacy in terms of taste saturation. Ingredients may vary. Just for the demo a large number fillings and the material will be sent.

A classic recipe for zucchini cake can be called a version with tomatoes.

Zucchini cake - what to take for cooking:

• five young zucchini;
• 3 eggs;
• 6 tomato;
• 150 g flour;
• 200 ml of mayonnaise;
• 4 cloves of garlic;
• to taste we take greens (dill, parsley), spices (salt, pepper);
• oil for frying squash cakes.

Read on to learn how to make a simple zucchini cake:

1. Zucchini, preferably young, washed, peeled, and chopped with a coarse grater. Lightly salt and wait 15 minutes. The last manipulation will remove excess liquid from zucchini.
2. In order not to waste time in vain, we will spend it preparing the tomato and garlic dressing. Cut the tomatoes into thin, neat circles. Garlic dressing is made on the basis of mayonnaise and garlic passed through a press.
3. Next, we recline the zucchini in a colander and, squeezing the mass with our hands, remove excess liquid.
4. After completing the spin, we break eggs into the squash mass, add chopped greens, spices. And, having mixed well, we proceed to the next step: adding a sticky base - flour.
5. Don't worry if after adding the whole mass of flour, the dough still does not reach perfect consistency like pancakes. Remember that we are cooking on zucchini, and they may require more flour depending on moisture content. In order not to worry about the possibility of destruction of squash cakes, add a little starch. It will hold the dough together and make it easy to flip the pancakes.
6. The dough is ready. It remains to spread it on a smeared and hot frying pan, distributing it over the surface with an ordinary tablespoon.
7. Zucchini pancakes are prepared in the same way as regular pancakes - up to fully prepared and on both sides. At the same time, the cooking time will be slightly longer, since our pancakes should be denser and thicker.
8. After frying all the shortbreads, put them on a paper towel and wait for cooling.
9. The cakes have cooled down, the tomatoes have been chopped, and the garlic dressing has been waiting in the wings for a long time, so let's start assembling the zucchini pancake cake:

• Each zucchini pancake first we coat garlic dressing. For perfect taste we recommend taking a sample from the cake - cutting off a small piece. If the amount of spices is not enough, then supplement it with cream.
• Put the tomatoes on the dressing.

If desired, lightly sprinkle everything with chopped herbs, let the cake soak a little, and we can safely enjoy its amazing taste.

Zucchini Cake: Cooking with Tomatoes and Cheese

The option of making a zucchini cake with cheese has a small feature - it must be baked in the oven until ready.

Zucchini cake with tomatoes and cheese - what to take for cooking:

• 3 medium-sized zucchini;
• 2 eggs;
• 2 tomatoes;
• 200 g of cheese;
• 200 g flour;
• 200 ml of mayonnaise;
• 3 cloves of garlic;
• herbs, spices to taste.

1. Grind clean and dried zucchini into a coarse grater.
2. This recipe does not require leaning into a colander, so we immediately break eggs to zucchini.
3. Add spices along with flour. We knead everything and check the dough: it should be like good fat sour cream
4. We warm the pan well and, having smeared it with oil, spread a small amount of dough, leveling the surface well. The thickness of each pancake is about 0.5 cm.
5. Having laid the pancakes on a paper base, we wait for cooling, at this time we cut the tomatoes into circles and prepare the cream from chopped garlic, mayonnaise and herbs.
6. Cheese: it must be grated into a coarse grater.
7. We begin to collect the cake. We do this on parchment laid out on a baking sheet. Cake - cream - tomatoes - cheese. This sequence must be followed until the ingredients are completely finished. An exception may be the top cake: you just need to smear it with cream and sprinkle with cheese.
8. We bake a cake from zucchini pancakes with tomatoes and cheese in the oven for half an hour at a temperature of 200 ° C.

Despite being baked in the oven, this cake is traditionally served as a cold appetizer.

Zucchini cake with carrots and onions

The recipe for making a cake with carrots is a more time-consuming, but no less tasty variation on the performance of a zucchini delicacy.

What we need:

• 2 large carrots;
• 3 onions;
• 2 tomatoes;
• 5 cloves of garlic;
• 150 g of cheese;
• 4 zucchini;
• 2 eggs;
• 200 g of mayonnaise;
• flour.

Let's start the process of making the cake:

1. To prepare zucchini pancakes, you can use one of the two previously described options.
2. The peculiarity of the recipe is that you do not need to wait for the cakes to cool. You can collect a cake based on hot pancakes.
3. Let's get to the stuffing. Pass the grated carrots and chopped onions in vegetable oil.
4. We combine garlic with mayonnaise and herbs.
5. Cut the tomatoes into circles.
6. We grind the cheese.
7. Now we collect the cake: cake - cream - passivated vegetables - tomatoes - cheese.

Zucchini cake with carrots and onions turns out to be very tasty: you can serve it both hot and chilled.

Recipe with mushrooms

Snack cake from zucchini with mushrooms turns out to be exquisite and nutritious.

For cooking we need:

• 2 large zucchini;
• 400 g of champignons;
• 1 onion;
• 3 cloves of garlic;
• 200 ml of mayonnaise;
• dill, spices, oil to taste if necessary.

Let's start cooking zucchini cake:

1. The process of making zucchini pancakes is described in the first two recipes: you can use any option.
2. Cream based on mayonnaise and garlic is also prepared according to basic recipes.

Since the process will differ in the filling, we will focus on it in cooking:

1. Onion cut into half rings. Send to passivate in vegetable oil.
2. At this time, cut the mushrooms, send them to the mushrooms and fry until tender.

We collect the cake: cake, cream, fried onions with mushrooms.

We give the cake a little soak and enjoy its incredible taste.

Ground beef cake with zucchini

The recipe differs from the previously presented ones: for a change, we will move away from the base in the form of zucchini pancakes, and make something like a cocoon out of zucchini, in which the meat filling will be baked.

Let's prepare the following ingredients:

• 4 medium zucchini;
• 400 g each ground beef, tomato and mushrooms;
• 2 large onions;
• 3 art. l. rice
• 200 ml sour cream.

And do not forget about spices and herbs.

Let's start the process of preparing a delicious minced beef cake with zucchini:

1. Let's prepare the filling. To do this, fry chopped mushrooms, onions in vegetable oil. Salt and pepper according to your taste.
2. To avoid the appearance of an unpleasant film, we fry the minced meat a little, after which we combine it with rice already boiled until half cooked. Lightly salt, pepper - remember that other components will be seasoned, so do not overdo it.
3. Cut the tomatoes into circles.
4. And now attention! Zucchini according to this recipe must be cut into slices - thin strips. For this, it is convenient to use a vegetable peeler. The thickness of each slice is about 2-3 mm. Leaves should bend well.
5. Lay out the zucchini in a baking dish. We leave one edge free - we will close our dish from above with it. Salt and pepper so that the zucchini does not turn out fresh.
6. In the middle we lay out minced meat with rice.
7. Now zucchini again. For the middle layer, the slices can be halved in length.
8. On the zucchini we spread the frying of onions and mushrooms.
9. Next are the tomatoes.
10. We coat everything with sour cream. You can add cheese to the recipe if you like.
11. We connect the free edges of the lower zucchini so that we get a cocoon with an internal filling of minced meat, mushrooms with onions and a tomato. If a hole has formed in the middle: close it with tomatoes.
12. We coat the zucchini with sour cream and set to bake for 40 minutes.

We observe a temperature regime of 190 ° C.

The minced beef cake with zucchini prepared in this way is very tasty and, no less important, hearty and nutritious.

Vegetable cake: a variant of zucchini with cottage cheese

The process of making a zucchini cake is not much different from a zucchini cake. But there is one filling that maximizes the taste of zucchini - cottage cheese.

It is about how to cook a zucchini cake with cottage cheese, read on.

What you need to take from the products - for the test:

• 2 zucchini;
• 5 eggs;
• 130 g flour;
• spices and oil.

For the filling and cream:

• 200 g of cottage cheese;
• 150 g sour cream;
• 2 cloves of garlic;
• 1 fresh cucumber and tomato.

Let's start cooking:

1. We will prepare the dough on the basis of the declared set of products according to the already proven technology. Fry thin, delicious pancakes.
2. Cream: we make it on the basis of cottage cheese, garlic, grated cucumber and sour cream. The last ingredient can be replaced with yogurt or mayonnaise.
3. We coat the finished cakes with cream, supplement with tomato circles and repeat the layers until the ingredients are completely consumed.

Let it brew for a couple of hours in the cold and enjoy.

Zucchini Pancakes and Bacon Cake

The recipe can be called an ideal alternative for a lazy or busy housewife, the only thing you need to cook pancakes using the previously voiced kneading and frying options and smear them with cream, shifting everything with strips of bacon and tomato.

Dough Ingredients:

• 900 g zucchini;
• 3 eggs;
• 160 g flour;
• greenery.

Ingredients for cream and filling:

• 2 tomatoes;
• 3 cloves of garlic;
• 250 g mayonnaise;
• 5 strips of bacon.

How to make bacon zucchini cake?

1. With a wave of the hand, and to be honest, using the first recipes, we turn zucchini, eggs and flour into pancakes.
2. We coat them with a cream of chopped garlic and mayonnaise.
3. Lay the tomatoes and bacon on top.
4. Repeat layers for as long as there are ingredients.
5. We coat the top layer with cream and put the cake in the refrigerator.

After a couple of hours, you can already eat a snack.

Zucchini cake: snack recipe with crab sticks

To prepare the filling based on crab meat, take:

• packaging of crab sticks;
• 150 g of cheese;
• a few cloves of garlic;
• mayonnaise.

Cooking process:

1. Finely grind into a large grater crab sticks and cheese.
2. And here we grind the garlic into a fine grater.
3. Mix cheese, garlic and mayonnaise. At the same time, we leave a little cheese to decorate the top layer.
4. We coat the biscuits with the finished cream, then sprinkle them with crab sticks after the cream.

We complete the cooking process with the final touch: topping in the form of cheese.