Recipe for zucchini cake with tomatoes and cheese. Zucchini cake with tomatoes and cheese

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. Enjoy your meal!

What associations do you have at the mere mention of a cake? Dessert, sweet, cream, treat, diet, calories… Yes, you never know what else. Someone even has 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, hearty, 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. Enjoy your meal!

In the hot season, when you do not want fatty foods, people are looking for recipes for cooking seasonal products. One of these is a zucchini snack cake - a tasty, light and healthy dish. Zucchini is a source of useful trace elements (potassium, iron, calcium, magnesium), which regulate the body's water-salt balance and are involved in cleansing the blood of toxins.

zucchini cake recipe

Courgette recipes are used by ladies in many countries where this product is available. After all, it helps to remove excess fluid, toxic products from the body, helps to get rid of cellulite. A cake made from zucchini is a light, nutritious dish that can quickly saturate a person. It can be made both lean and with various additives: meat, tomatoes, mushrooms.

vegetable

Beautiful culinary masterpieces delight everyone. Especially good dishes that look appetizing. A classic delicious cake made with seasonal vegetables will decorate the table and surprise any family member. Such an appetizer flies away first, while the rest of the dishes are untouched. To prepare a healthy vegetable cake, you need to prepare the following ingredients:

egg - 3 pcs.;
flour - 200 g;
mayonnaise or sour cream - 200 g;
cheese - 200 g;
garlic - 1-2 teeth;
salt, pepper, herbs - to taste.

To make a lean zucchini cake, follow the instructions step by step:

Rinse, remove the seeds and peel, chop the zucchini (a fine grater is a great helper). Squeeze out the resulting mass from excess liquid.
Gradually add flour, seasoning, egg.
Mix thoroughly until dough consistency.
Heat up the oil in a frying pan.
Bake zucchini pancakes and let them cool.
While the cakes are cooling, prepare the sauce (mix sour cream, squeezed garlic and grated cheese in a container).
It remains to form the cake itself: spread pancakes (cakes) on top of each other, smearing them with sauce. The height of the dish is any (until the components run out).

With tomatoes and cheese

Such an appetizer diversifies the festive table, and the chef will make it the main thing at a simple dinner or a meeting with guests. After all, such a masterpiece not only looks amazing, but also has an excellent taste, delicate texture, and quickly muffles the feeling of hunger. The tomatoes included in the composition give juiciness to the finished product. To become the star of the evening, you need to prepare:

zucchini (medium size) - 3 pcs.;
egg - 3 pcs.;
sour cream - 100 g;
hard cheese - 200 g;
flour - 200 g;
garlic clove - 2 pcs.;
seasonings - to taste;
tomatoes (medium) - 4 pcs.

You need to prepare the creation, following the step-by-step instructions:

Prepare zucchini (wash, remove seeds and peel).
Grind the main component on a grater, separate the juice.
Add flour, salt, egg, beat until the consistency of the dough.
Take a frying pan, pour oil, heat up and bake cakes (zucchini pancakes).
In a separate container, mix sour cream, grated cheese and chopped garlic.
Prepare the tomatoes (wash, cut into rings).
Spread the cooled pancakes one on top of the other, smearing them with cream and decorating with tomatoes. This is how the layered cake is made.

with minced meat

Such a dish turns out to be hearty, and its taste will not leave even the most strict gourmet dissatisfied. To recreate it, you can use two methods: bake cakes or cut zucchini into rings. In the first case, it will be faster to build a cake, and in the second it will be more difficult. Either way, the ingredients are the same:

zucchini - 3 pcs.;
egg - 3 pcs.;
flour - 200 g;
sour cream - 2 tbsp. l.;
garlic clove - 2 pcs.;
seasoning - to taste;
hard cheese - 200 g;
onion - 50 g;
carrots - 1 pc.;
minced meat - 300 g.

Step by step cooking instructions:

Prepare zucchini, chop (it is better to rub on a fine grater), remove excess liquid.
Add flour, egg, salt, pepper.
From the resulting dough, fry thick pancakes in a frying pan and vegetable oil. You will get 5-7 pieces. Leave them to cool.
Chop the onion, grate the carrots, fry the vegetables in a pan.
Add minced meat, seasoning, fry until tender.
Make a cream (beat sour cream, grated cheese and chopped garlic).
Form the cake (the first layer is a pancake, the second is sauce, the third is minced meat, the fourth is sauce). Continue like this until the filling is finished.

With mushrooms

This dish is perfect for mushroom lovers. The recipe is simple, and the photo of the finished masterpiece is amazing. The cake stuffed with champignons has an excellent taste and delicate texture, at the same time, it is perfectly cut with a knife. It can be served as a . To use this recipe, you need to prepare the ingredients:

zucchini - 3 pcs.;
egg - 3 pcs.;
starch or flour - 200 g;
seasoning - to taste;
champignons - 300 g;
onion - 200 g;
vegetable oil - 50 g;
sour cream - 200 g;
garlic clove - 2 pcs.

The cooking process looks like this:

Grate prepared zucchini, salt, let stand to remove excess liquid.
Add seasoning, egg, flour, mix until the consistency of the dough.
Bake cakes (zucchini pancakes), let them cool.
Finely chop the onion, mushrooms, fry until tender.
Prepare the sauce (mix cheese, sour cream, squeezed garlic).
Put the cake on a plate, grease with sauce, put the mushrooms on top and again the cake.
Let the finished cake brew for 2 hours in a cool place.

Zucchini snack cake is tasty and healthy, fried or baked zucchini will play the role of dough in it, garlic sauce will play the role of cream. As a decoration, you can use colored vegetables and herbs, it will be very beautiful.

zucchini 1 pc (medium)
eggs 4 pcs
flour 6 tbsp
ground pepper
mayonnaise
parsley
garlic

Coarsely grate the zucchini and add eggs, flour, salt and pepper. In the meantime, rub the garlic on a fine grater, finely chop the parsley and mix everything with mayonnaise.

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

Season the pancakes with garlic, mayonnaise and parsley seasoning and stack them in a pile. You need to wait to soak a little.

Delicious zucchini cake is ready!

Recipe 2: zucchini cake with mushrooms

Zucchini - 4 pieces of medium size.
Fresh champignons - 500 grams.
Chicken eggs - 3 pieces.
Wheat flour - 6 tablespoons.
Cheese - 200 grams.
Mayonnaise - 50 grams.
Garlic - 2 cloves.
Vegetable oil - 50 ml.

We wash the zucchini under running water, cut off the stem. If the zucchini is not young, then cut off the peel and cut out the seeds. Rub the zucchini on a coarse grater, put in a deep bowl, squeeze out the juice with your hands. Break chicken eggs into a bowl with squeezed zucchini, add flour, add a pinch of salt, ground black pepper and other spices, mix everything thoroughly until a homogeneous mass is obtained. We heat the vegetable oil in a frying pan, spread the zucchini dough with a tablespoon or ladle, leveling the surface. Fry the vegetable pancake on both sides until golden brown. In the same way, fry the pancakes until the dough runs out.

Now let's prepare the filling for our cake. Fresh champignons clean, rinse and cut into thin slices. We clean the onion from the husk and chop finely. In a frying pan, heat the vegetable oil, fry the onion first until golden brown, then add the mushrooms, mix, salt, fry until the liquid has completely evaporated and remove from heat. We clean the garlic from the husk and pass through the garlic press. We rub the cheese on a coarse grater. You can use any type of hard cheese you like. In a separate bowl, combine chopped garlic, grated cheese and mayonnaise, mix until smooth. The filling is ready.

Now let's start assembling the cake. We put one zucchini pancake in a round baking dish or in a pan with a removable handle. We coat with cheese sauce on top, and spread the mushroom filling on the sauce in an even layer. Then again pancake - sauce - filling. We collect the cake, grease the top with sauce. We send the form with the cake to the oven preheated to one hundred and eighty degrees for ten minutes. At this time, rinse fresh herbs under running water, then dry and finely chop. We take out the finished cake from the oven, decorate with finely chopped greens and serve.
Zucchini cake with mushroom layer is ready!

Recipe 3: zucchini cake with cheese, tomatoes, carrots

Medium-sized zucchini - 4 pieces.
Chicken eggs - 2 pieces.
Mayonnaise - 200 grams.
Cheese - 150 grams.
Carrots - 2 pieces.
Onions - 2 heads of medium size.
Fresh tomatoes - 2 pieces.
Wheat flour - 150 grams.
Garlic - 2 cloves.
Salt, ground black pepper, spices and seasonings to taste.
Vegetable oil for frying.
Fresh dill or parsley - 50 grams.

We wash the zucchini under running water, cut off the stem and rub it on a coarse grater. We shift the zucchini into a deep bowl, sprinkle with salt and leave for a while so that the juice stands out. Then this juice must be squeezed out by hand. In a bowl with zucchini, break the chicken eggs, add flour, add spices and mix everything until a homogeneous consistency. The dough should be thick, so you may need a little more or a little less flour. Heat the vegetable oil in a frying pan, spread the vegetable dough with a tablespoon, leveling the surface. Fry the zucchini pancakes on both sides until golden brown.

While our pancakes are cooling, let's prepare the vegetable filling. To do this, peel the onion from the husk, rinse and finely chop. Carrots are peeled, washed and rubbed on a coarse grater. Saute vegetables in vegetable oil until golden brown. We clean the garlic from the husk and pass through the garlic press. Rinse fresh herbs under running water, dry and finely chop. We rub the cheese on a coarse grater. My tomatoes and cut into thin slices. In a separate bowl, combine mayonnaise, chopped garlic and finely chopped greens, mix thoroughly until smooth.

Now you can start assembling the cake. We put one zucchini pancake on a flat dish, grease it with garlic sauce, spread the fried vegetables in an even layer on top. The next layer will be circles of tomatoes, sprinkled with grated cheese. Cover with the second pancake and repeat the layers in the same sequence. Lubricate the top pancake with sauce and remove the cake for a couple of hours in the refrigerator for impregnation. Serve the cake as an appetizer.
Zucchini cake with vegetables is ready! Enjoy your meal!

Recipe number 4. appetizer cake with zucchini and crab sticks

Medium-sized zucchini - 2 pieces.
Chicken eggs - 4 pieces.
Melted cheese - 200 grams.
Crab sticks - 100 grams.
Wheat flour - 3 tablespoons.
Garlic - 3 cloves.
Mayonnaise - 100 grams.
Salt, ground black pepper, spices and seasonings to taste.
Vegetable oil - 50 ml.

My zucchini, grated, put in a bowl. In the same bowl, break two eggs, add salt and flour. Mix thoroughly. We heat the vegetable oil in a frying pan and bake three zucchini pancakes from the resulting dough, frying them on both sides until golden brown.

The remaining two eggs are hard-boiled, cooled, peeled, and grated. Finely chop the crab sticks. Mix eggs, crab sticks and half of the mayonnaise, mix. Grate the pre-chilled cheese, peel the garlic and pass through the garlic press. We make the sauce: mix grated cheese, garlic and the second half of mayonnaise.

We put one zucchini pancake on the dish, evenly spread the stuffing from crab sticks on top, cover with the second pancake, grease with cheese sauce. We put the third pancake, draw a curly mesh on it with mayonnaise and sprinkle with grated cheese.
Zucchini cake with crab sticks is ready! Enjoy your meal!

Be sure to try this very tasty and unusual vegetable zucchini cake with tomatoes and cheese. An excellent dish for a holiday, and not only. This treat is prepared simply, it turns out tasty, cheap and beautiful - a great alternative to heavy meat dishes.

Ingredients:

zucchini cake dough:
1 kg. young zucchini or zucchini
3 pcs. eggs
125 gr. sour cream for dough
1-1.5 cups flour
salt, black ground pepper
1/2 tsp soda
vegetable oil for frying
filling:
500 gr. ripe fleshy tomatoes
3-4 garlic cloves
small bunch of dill
125 gr. sour cream or mayonnaise
150-200 gr. hard cheese
green onion

The good thing about zucchini cake is that it can be made in advance, or at least you can bake zucchini pancakes in advance. For pancakes, we buy young zucchini with delicate skin, and even better zucchini. If the zucchini has a thick skin, then peel it.
Three zucchini on a medium grater, add eggs, salt, pepper, soda, sour cream.

Stir, and then add flour in portions.

At first, the dough is quite thick, but literally before our eyes, under the influence of salt, the zucchini releases juice, and the dough becomes more liquid. You may need more or less flour, depending on the juiciness of the zucchini and the amount of salt in the dough. We try the dough for salt and spices.
Here is another nuance. If you make a zucchini zucchini cake (a variety of zucchini with a delicate green skin), then the cake turns out with beautiful green splashes. Pancakes from ordinary zucchini also turn out to be ordinary, so if you want to give the cake more "greenery", then add a little finely chopped dill to the dough. We leave a couple of sprigs of dill for the sauce.
It is convenient to bake pancakes in a small frying pan (diameter 16-18cm). We spread the dough with a spoon on a well-heated frying pan, previously greased with vegetable oil. With the same spoon, evenly distribute the dough over the entire surface.

We bake zucchini cakes on low heat under a lid. When one side is browned, flip over to the other. It is convenient to turn the cakes over with a flat lid, how to do it, in detail.

We put the finished cakes on a plate, from this amount of ingredients 7-8 cakes are obtained.

The next day, or when the zucchini cakes have cooled down properly, we collect the zucchini cake. To do this, first prepare a spicy sour cream sauce. So, put chopped dill (2-3 sprigs) and finely chopped garlic in sour cream (or crush it in a garlic maker). We mix, as it should be salted, the sauce should not be bland.
Medium-sized tomatoes (ripe, fleshy, the cream variety is best), cut into thin plates.
Three on a medium grater hard or semi-hard cheese, it can be Russian or another cheese that you like.
Well, then we grease each cake with spicy sour cream sauce, put a few circles of tomatoes, sprinkle with grated cheese.

Lubricate the last cake in the same way with sauce, put tomatoes and cheese, sprinkle with green onions. That's all, a very appetizing, insanely beautiful zucchini cake with tomatoes and cheese is ready. In principle, you can serve it on the table, but it’s still better to put it in the refrigerator for several hours so that the cakes better absorb the taste and aroma of garlic sauce, and it’s easier to cut it when the sour cream hardens.

This is how beautiful the zucchini cake turns out on the cut)))))))))) If you liked the zucchini cake, then by all means try