Zucchini cake is a delicious and easy to prepare dish. A great example of how you can decorate and diversify your everyday menu using the same standard set of products that we use every day. And most importantly, it’s easy to do, spending a minimum of time and effort.
Essentially our cake is still the same zucchini pancakes. However, decorated with a spicy “cream” based on sour cream or mayonnaise. Sprinkled with grated cheese, complemented various fillings, they appear in a completely new, very attractive and appetizing form.
I will prepare a version of zucchini cake with a light vegetable filling and sour cream based cream, but using this recipe as a guide you can prepare it perfectly every time different variants this dish.
“Corzhi” made from zucchini 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 pieces of fish - whatever you like and what you can find in the refrigerator. Shall we get started?
Prepare the ingredients according to the list:
- zucchini, chicken eggs, flour - for preparing the cake layers of the future zucchini cake
- tomatoes, cheese and green onions- 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, a little salt, ground black pepper and mix well.
Add flour. I add about 10-12 heaped tablespoons of flour. Mix the dough ingredients thoroughly. The dough should be thick, like for making pancakes.
Heat the frying pan. Grease with vegetable oil and, having laid out a portion of the dough, level it with a spoon along the bottom of the frying pan, giving it the shape of a pancake.
These fluffy pancakes and will become the layers of our zucchini pie. Fry the cakes for several minutes on both sides until golden brown.
While the cakes are being fried, you can prepare the “cream” for our cake. To do this, mix sour cream and 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 and grated cheese.
Once the cake layers are ready, they need to be cooled before you begin assembling the cake. In a frying pan with a diameter of 22 centimeters I get 7-8 cakes.
Grease the cooled zucchini cake with the prepared cream. Place a layer of filling.
Repeat layers.
Decorate the zucchini cake as desired. I was in a hurry all morning, and that’s probably why the clock theme came up.
Zucchini cake is ready. It is advisable to cool it and let it sit in the refrigerator for several hours before serving. But to be honest, we always skip this stage and move on to the most delicious part - tasting.
Cut the cake into portions and serve. Bon appetit!
In our family Bell pepper they love it, that’s why we plant it every year. Most of the varieties that I grow have been tested by me for more than one season; I cultivate them constantly. I also try to try something new every year. Pepper is a heat-loving plant and quite whimsical. Varietal and hybrid varieties of tasty and productive sweet peppers, which grow well for me, will be discussed further. I live in central Russia.
Meat salad pork with mushrooms - a rural dish that can often be found on festive table in the village. This recipe is with champignons, but if possible, use Forest mushrooms, then be sure to cook it this way, it will be even tastier. You don’t need to spend a lot of time preparing this salad - put the meat in a pan for 5 minutes and another 5 minutes for slicing. Everything else happens practically without the participation of the cook - the meat and mushrooms are boiled, cooled, and marinated.
Cucumbers grow well not only in a greenhouse or conservatory, but also in open ground. Typically, cucumbers are sown from mid-April to mid-May. Harvesting in this case is possible from mid-July to the end of summer. Cucumbers cannot tolerate frost. That's why we don't sow them too early. However, there is a way to bring their harvest closer and taste the juicy beauties from your garden at the beginning of summer or even in May. It is only necessary to take into account some of the features of this plant.
Polyscias is an excellent alternative to classic variegated shrubs and woody ones. The elegant round or feathery leaves of this plant create a strikingly festive curly crown, and its elegant silhouettes and rather modest character make it an excellent candidate for the role of the largest plant in the house. Larger leaves do not prevent it from successfully replacing Benjamin and Co. ficus. Moreover, polyscias offers much more variety.
Pumpkin casserole with cinnamon - juicy and incredibly tasty, a little like pumpkin pie, but, unlike pie, it is more tender and simply melts in your mouth! This perfect recipe sweet pastries for a family with children. As a rule, kids don’t really like pumpkin, but they never mind eating something sweet. Sweet casserole from pumpkin - delicious and healthy dessert, which, moreover, is prepared very simply and quickly. Try it! You'll like it!
A hedge is not only one of the most important elements of landscape design. It also performs various protective functions. If, for example, the garden borders a road, or there is a highway nearby, then a hedge is simply necessary. “Green walls” will protect the garden from dust, noise, wind and create a special comfort and microclimate. In this article, we will look at the optimal plants for creating a hedge that can reliably protect the area from dust.
Many crops require picking (and more than one) in the first weeks of development, while for others transplantation is “contraindicated.” To “please” both of them, you can use non-standard containers for seedlings. Another good reason to try them is saving money. In this article we will tell you how to do without the usual boxes, pots, cassettes and tablets. And let’s pay attention to non-traditional, but very effective and interesting containers for seedlings.
Useful vegetable soup from red cabbage with celery, red onion and beets - recipe vegetarian soup, which can also be cooked in fast days. For those who decide to lose a few extra pounds, I would advise not to add potatoes, and slightly reduce the amount olive oil(1 tablespoon is enough). The soup turns out to be very aromatic and thick, and during Lent you can serve a portion of the soup with lean bread - then it will be satisfying and healthy.
Surely everyone has already heard about the popular term “hygge”, which came to us from Denmark. This word cannot be translated into other languages of the world. Because it means a lot of things at once: comfort, happiness, harmony, spiritual atmosphere... In this northern country, by the way, most of the time of the year there is cloudy weather and little sun. Summer is also short. And the level of happiness is one of the highest (the country regularly ranks first in the UN global rankings).
Meat balls in sauce with mashed potatoes- a simple second course prepared based on Italian cuisine. The more common name for this dish is meatballs or meatballs, however, the Italians (and not only them) call such small round cutlets meat balls. The cutlets are first fried until golden crust and then stewed in thick vegetable sauce- it turns out very tasty, simply delicious! Any minced meat is suitable for this recipe - chicken, beef, pork.
The chrysanthemum is called the queen of autumn, because it is at this time that its bright inflorescences decorate the garden. But chrysanthemums can be grown throughout the season - from February to December, and in heated greenhouses - even during the winter months. If you organize the process correctly, you can sell planting material and chrysanthemum flowers all year round. This article will help you understand how much effort it takes to grow chrysanthemums in large quantities.
Homemade muffins are a simple recipe with figs, cranberries and prunes that will satisfy even an inexperienced novice pastry chef. Delicious cupcake made with kefir with cognac and dried fruits will decorate any home holiday, and besides, such pastries can be prepared in less than an hour. However, there is one important point - dried fruits must be soaked in cognac for at least 6 hours. I advise you to do this the day before cooking - they will soak well overnight.
ABOUT taste qualities and benefits of fruits walnut I think everyone knows. Surely, many, taking tasty kernels out of the shell, asked the question: “Shouldn’t I grow it on the plot, and from the nuts themselves, because in fact these are the same seeds as other plants?” There are many gardening myths and legends surrounding the cultivation of walnuts. Half of them turn out to be untrue. We will talk about the features of growing walnuts from nuts in this article.
This is the recipe vegetable snack exactly from that time when there was simply nowhere to go from zucchini and not a single dish in the house was complete without zucchini.
1:779 1:789This is where miracles appear culinary arts, designed for guests to come and help deal with these zucchini. And since zucchini has already “showed off” on my table, in many of its culinary incarnations, it’s time to “show off” in front of the guests with a vegetable zucchini cake.
1:1312 1:1322We somehow got used to the fact that cake is sweet dessert, but there are also unsweetened (snack) cakes. They are made from meat, liver, fish, pancakes, vegetables, mushrooms - in general, a wide variety of products go into such cakes. Snack cakes are always original, tasty, serve as decoration for any table and are liked by almost everyone. For example, even the most skeptical “lovers” of offal are loyal to liver cake.
1:2088Zucchini cake easy to prepare, inexpensive in ingredients, and the result is very, very tasty and healthy, as it turns out.
1:259 1:269And most importantly, not all guests will understand that they have been fed zucchini again.
1:390 1:400Zucchini snack cake
1:463
Ingredients:
2 zucchini,
1 egg,
1 onion,
0.5 cups flour,
6 eggs for filling,
150-200 g mayonnaise,
100-150 g hard cheese,
400-500 g of mushrooms.
Cooking method:
Grate two small zucchini coarse grater, add 1 egg, 1 finely chopped onion, 0.5 cup flour. Salt and pepper to taste. The dough should have the consistency of pancakes.
Fry the pancakes until golden brown.
For filling:
1st) 6 pcs. hard-boiled eggs (leave the yolk of one egg to decorate the top of the cake), finely chop, add mayonnaise and garlic if desired.
2nd) grate hard cheese on a coarse grater, add mayonnaise and garlic.
The filling can be anything you like. You can also add finely chopped ham, chicken fillet or fried mushrooms.
2:9
Coat the pancakes with the filling one at a time, spread the remaining filling on top, sprinkle with crumbled yolk and herbs. You can decorate it as your imagination dictates.
2:320 2:330Zucchini cake
2:378
We will need:
3:931Zucchini 1 pc.;
- wheat flour 1 cup;
- tomatoes 3 pcs.;
- greens 60 gr.;
- chicken egg 4 pcs.;
- salt to taste;
- mayonnaise 120 gr.;
- for frying vegetable oil;
- garlic 2 cloves;
- ground black pepper to taste.
Preparation:
Wash and grate the zucchini on a coarse grater into a deep bowl.
Add four eggs, pepper and salt to your taste.
Add required amount flour. Stir with a spoon until the mass is homogeneous.
Place three tablespoons of the resulting mass in a frying pan with preheated vegetable oil. Distribute the mixture throughout the pan in an even layer.
Fry until deliciously golden brown on both sides. Fry the remaining dough in the same way.
3:9
For the sauce:
Add chopped garlic, chopped herbs to mayonnaise and mix everything thoroughly.
Cut the tomatoes into thin slices.
3:269Put on beautiful dish one ready-made pancake. Grease the entire surface with the prepared sauce, place the chopped tomato in one layer. Lay out all the remaining pancakes in the same way, brush them with sauce and layer with tomatoes.
3:688 3:698Decorate the top of the vegetable cake with tomato cubes and whole herbs, the zucchini cake is ready!
3:861 3:871Advice: It is best to assemble the cake before serving, because the tomatoes will release juice and the cake will certainly leak after a while. It makes sense to serve vegetable zucchini cake as a cold appetizer. And don't tell anyone what it's made of!
3:1316 3:1326Zucchini and carrot snack cake
3:1416
A harvest summer is in full swing, so let's not waste time and make a zucchini snack cake!
4:188We will need:
4 young zucchini,
100 grams of hard cheese,
2 large carrots,
2 onions,
mayonnaise,
garlic,
parsley and cilantro,
2 eggs,
flour.
Preparation:
4:524Grate the zucchini on a coarse grater, add salt and pepper and set aside to release the juice. Then squeeze them well, add eggs and flour. The dough should look like pancakes.
Fry 3 cakes in a frying pan.
For filling: Grate the carrots on a coarse grater, cut the onion into cubes and fry separately in vegetable oil. Drain off excess oil and mix. Add chopped greens. Mix mayonnaise with garlic. Grate the cheese on a coarse grater.
4:1337 4:1347Collecting squash snack cake: Spread the crust with mayonnaise and garlic, then the filling and a little cheese. The next cakes are the same.
4:15914:9
Decorate with herbs and cherry tomatoes on top, let soak for 30 minutes and you can enjoy the delicate taste.
4:203 4:213Appetizer Zucchini Cake with Tomatoes
4:300
We will need:
Zucchini - 3 pieces (small in size)
Egg - 2 pieces
Sour cream - 2 tablespoons.
Milk - 100 ml.
Flour - 7 tbsp.
Tomato - 2 pieces
Dried dill
Salt
Red pepper
Fresh garlic - 2 cloves.
Mayonnaise
Fresh dill.
Preparation:
6:9
Grate the zucchini on a coarse grater and leave for 5-10 minutes, meanwhile the juice will release.
6:170 6:180Prepare the sauce: Squeeze the garlic into the mayonnaise using a garlic press, add dried dill and mix well.
6:399 6:409To prepare pancakes: Drain excess liquid from zucchini. Add eggs, sour cream, milk, flour to the grated zucchini and knead the dough. Then salt, pepper, add dried dill, mix.
6:786 6:796The consistency of the dough should be like pancakes.
6:881 6:891Place our zucchini mixture on a well-heated frying pan greased with sunflower oil and carefully spread it with a spoon. We fry pancakes from our dough.
6:1202 6:1212Then we stack them on top of each other, coat each pancake with sauce, add tomato rings and pour sauce over them again. We decorate our cake with tomato slices and herbs.
6:1539 6:15Video recipe - Zucchini cake
6:906:102 6:112
The cake recipe is our favorite and proven one, I am happy to share it with you, we even shot a video, so you will see not only step-by-step photos.
I think that if you want to make a zucchini snack cake, you will be very pleased with the result. We also have it on our blog, it turned out very tasty too.
Zucchini cake - a delicious recipe with step-by-step photos and videos
Ingredients for the dough:
- Zucchini - 700 gr.
- Chicken eggs - 3 pcs.
- Flour - 6 tbsp. spoons
- Salt - 1 teaspoon
- Soda - 1 teaspoon
- Vinegar 9% to extinguish soda
Vegetable oil for frying zucchini pancakes
Ingredients for greasing the crusts:
- Mayonnaise - 4 - 5 tbsp. spoons
- Dill to taste
- Garlic – 2 – 3 cloves
Tomatoes - 2 pcs.
Zucchini pancake cake preparation:
My zucchini is young, but if you have large zucchini, you can remove the seeds and peel the skin. The tastiest zucchini cake comes from young vegetables.
1.
I washed the zucchini and dried it with a paper towel. I grate the zucchini on a medium grater (you can use a coarse one). Add salt and leave for 5-10 minutes so that the zucchini releases its juice. 
3.
I beat 3 eggs into the zucchini, add flour in portions and mix everything together. 
4. Now we need to quench the soda with vinegar and add it to the dough for zucchini pancakes. Gradually I added flour. I needed 6 tbsp. spoons
5. Having mixed the dough well, I go to the stove to fry pancakes.
From this amount of ingredients I got 4 pancakes, my frying pan is 21 cm in diameter.
6.
I pour vegetable oil into the frying pan. I spoon out the dough and distribute it in a circle. I fry the pancakes on both sides for 2-3 minutes on each side. 
Thanks to soda, zucchini pancakes turn out tender and fluffy. Thus, the finished zucchini cake comes out tender and aromatic (garlic, dill).
7.
I place each pancake on a separate plate on a paper towel and let them cool. I place it on a paper towel to absorb excess vegetable oil. 
Let me note again that each pancake cools on a separate plate. If they are hot and stacked on top of each other, they may be wet.
Prepare sauce for greasing pancakes
You can use sour cream, mayonnaise, or mix in equal proportions mayonnaise with sour cream. You can make mayonnaise yourself or buy it at the store.
I use mayonnaise. I squeezed a few cloves of garlic into it and added chopped dill. You can add any greens you like.
Add salt and pepper to the sauce to taste, mix everything. 
Assembling zucchini cake from pancakes
Between the layers I will lay out the cut into slices fresh tomato. You can fry onions and carrots, I did this when I cooked, then it was winter and fresh tomatoes was not on sale.
What else can you use? Instead of tomatoes, you can put pieces of fried or baked meat on the pancakes. chicken breast, caviar, fish, fried (onions, carrots, peppers), fried mushrooms, processed cheese, grated or hard cheese.
With tomatoes, this dish will turn out to be a vegetable dish and no other ingredients will make it heavy. But nevertheless, the cake turns out to be quite high in calories due to the mayonnaise included in the composition.
If you use sour cream, it is better to mix it with mayonnaise in a 1:1 ratio and also add salt, pepper, garlic and herbs to the sauce.
1.
I put the pancake on a plate, grease it with the prepared sauce and lay out the tomato slices, place the second pancake on top and grease it with the same sauce and lay out the tomatoes. 
2. This way we collect the whole cake.
3. You can decorate the zucchini pancake cake according to your taste and desire. I garnished it with parsley and tomato.
It is better to let the cake soak by putting it in the refrigerator for at least 30 minutes. But we decided to try it right away; the dish turned out to be very appetizing. This is what it looks like in cross section. 
You can decorate the top of the cake with finely chopped herbs, or sprinkle each pancake with additional herbs.
Fresh young garlic and dill give it some piquancy and a unique aroma. I’ll be honest, I made a cake for a birthday, and the guests were delighted with this dish. “They dared” immediately and everyone appreciated it. I'm glad the guests liked it, I hope you like it too.
In fact, there is nothing complicated in preparing the dish, but what a beauty the end result is. Nourishing, tasty, beautiful!
Cook with pleasure! Enjoy your meal!
The zucchini snack cake is tasty and healthy; the role of the dough in it will be played by fried or baked zucchini, and the role of the cream will be garlic sauce. You can use colored vegetables and herbs as decoration, it will be very beautiful.
- zucchini 1 piece (medium)
- eggs 4 pcs
- flour 6 tbsp.
- ground pepper
- mayonnaise
- parsley
- garlic
Grate the zucchini on a coarse grater and add eggs, flour, salt and pepper. Meanwhile, grate the garlic on a fine grater, finely chop the parsley and mix everything with the addition of mayonnaise.
Beat everything well. Fry pancakes in a frying pan. Each pancake is placed on a separate plate to cool faster.
Season the pancakes with garlic, mayonnaise and parsley and stack them. You need to wait for it to soak a little.
Delicious zucchini cake is ready!
Recipe 2: Zucchini Cake with Mushrooms
- Zucchini – 4 medium sized pieces.
- 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 and cut off the stem. If the zucchini is not young, then cut off the peel and cut out the seeds. Grate the zucchini on a coarse grater, place in a deep bowl, and 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 homogeneous mass. Heat the vegetable oil in a frying pan. Using a tablespoon or ladle, spread the zucchini dough, leveling the surface. Fry the vegetable pancake on both sides until golden brown. Fry the pancakes in the same way until the dough runs out.
Now let's prepare the filling for our cake. We clean, rinse and cut fresh champignons into thin slices. Onion peel and finely chop. Heat the vegetable oil in a frying pan, first fry the onion until golden brown, then add the mushrooms, stir, add salt, fry until the liquid has completely evaporated and remove from the heat. We peel the garlic and pass it through a garlic press. Grate 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, stir until homogeneous consistency. The filling is ready.
Now let's start assembling the cake. We put one zucchini pancake in a round baking dish or in a frying pan with a removable handle. Coat the top cheese sauce, and spread on the sauce in an even layer mushroom filling. Next again, pancake - sauce - filling. Assemble the cake and grease the top with sauce. Place the cake pan in an oven preheated to one hundred and eighty degrees for ten minutes. At this time, rinse the fresh herbs under running water, then dry and finely chop. Ready cake Remove from the oven, garnish with finely chopped herbs 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 medium sized heads.
- 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 grate it on a coarse grater. Place the zucchini in a deep bowl, sprinkle with salt and leave for a while to release the juice. Then this juice must be squeezed out by hand. Break chicken eggs into a bowl with zucchini, add flour, add spices and mix everything until smooth. The dough should be thick, so you may need a little more or a little less flour. Heat vegetable oil in a frying pan, add a tablespoon vegetable dough, leveling the surface. Fry the zucchini pancakes on both sides until golden brown.
While our pancakes are cooling, let's start cooking vegetable filling. To do this, peel the onions, rinse and finely chop. Peel the carrots, wash them and grate them on a coarse grater. Sauté vegetables in vegetable oil until golden brown. We peel the garlic and pass it through a garlic press. Rinse fresh herbs under running water, dry and chop finely. Grate the cheese on a coarse grater. Wash the tomatoes and cut into thin slices. In a separate bowl, combine mayonnaise, chopped garlic and finely chopped herbs, mix thoroughly until smooth.
Now you can start assembling the cake. Place one zucchini pancake on a flat dish and grease it garlic sauce, distribute the fried vegetables on top in an even layer. The next layer will be tomato slices sprinkled with grated cheese. Cover with the second pancake and repeat the layers in the same sequence. Grease the top pancake with sauce and put the cake in the refrigerator for a couple of hours to soak. Serve the cake as a snack.
Zucchini cake with vegetables is ready! Bon appetit!
Recipe No. 4. snack cake with zucchini and crab sticks
- Medium-sized zucchini - 2 pieces.
- Chicken eggs – 4 pieces.
- Processed 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.
Wash the zucchini, grate it, put it in a bowl. Break two eggs into the same bowl, add salt and flour. Mix thoroughly. 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.
Boil the remaining two eggs hard, cool, peel, and grate. Finely chop the crab sticks. Mix eggs, crab sticks and half the mayonnaise, mix. We grate the pre-chilled cheese, peel the garlic and pass it through a garlic press. Make the sauce: mix grated cheese, garlic and the second half of mayonnaise.
Place one zucchini pancake on a dish, spread the crab stick filling evenly on top, cover with the second pancake, and spread with cheese sauce. Place the third pancake, draw a shaped mesh pattern on it with mayonnaise and sprinkle with grated cheese.
Zucchini cake with crab sticks ready! Bon appetit!
