How to cook delicious zucchini cake with cottage cheese? TOP 5 recipes with photos at home. Culinary tips and secrets. Video recipes.
Cakes can be not only sweet, but also eateries. Zucchini cake with cottage cheese - will serve as a beautiful cold appetizer or a hearty main course, and if desired, adding cocoa to the dough, you get a chocolate dessert. Such unusual dishes will diversify the diet and reveal the taste of familiar products. Such a treat is simply prepared, while it turns out to be delicious and beautiful. Zucchini and cottage cheese cake is a good alternative to heavy meat dishes.
Zucchini cake with cottage cheese - cooking features
- For the preparation of the pie, take young zucchini, because they do not have hard large seeds and hard skin. Cut off the skin of a mature vegetable and peel off the seeds.
- To prepare the zucchini dough, rub the fruits not on a fine, but on a coarse grater. The vegetable is watery and gives off moisture abundantly. However, the dough with finely chopped fruits will be more uniform and tender.
- Salt the courgettes at the end of cooking or just before cooking. Since they are watery, they will produce a lot of juice and the cakes will blur in the pan.
- You can replace wheat flour in whole or in part with semolina or oatmeal.
- Put the dough in a hot skillet with well-heated oil.
- Do not take the cottage cheese very wet for the filling, otherwise it will spread. If you do come across a wet product, remove excess serum from it. To do this, hang the cottage cheese in cheesecloth for half an hour to glass the liquid.
Zucchini cake with cottage cheese
Delicious and elegant zucchini cake turns out to be very delicate and aromatic. It can be served warm or cold. Such a vitamin dish will decorate any festive table and replace heavy meat products.
See also how to make squash quiche.
- Caloric content per 100 g - 296 kcal.
- Servings - 6
- Cooking time - 1 hour 45 minutes
Ingredients:
- Zucchini - 1 kg
- Sour cream - 150 g
- Salt - a pinch
- Greens (any) - several branches
- Vegetable oil - for frying
- Flour - 100 g
- Onions - 150 g
- Garlic - cloves
- Eggs - 3 pcs.
- Ground black pepper - a pinch
- Cottage cheese - 150 g
- Carrots - 150 g
Cooking zucchini cake with cottage cheese:
- Grate the zucchini on a coarse grater, add eggs, salt and pepper, add flour and mix.
- Grease a frying pan and line the dough 5 mm thick.
- Fry the crust until golden brown, turn over and fry on the other side. There should be 3 cakes in total.
- For the filling, finely chop the peeled onion and grate the carrots on a medium grater. Fry the vegetables in a skillet in vegetable oil until golden brown.
- For the sauce, combine sour cream with cottage cheese and beat with a blender until smooth without grains. Add finely chopped herbs and garlic squeezed through a press.
- Brush the crust with curd mass and lay out the fried vegetables.
- Cover with a second crust and similarly assemble the zucchini cake with cottage cheese.
- Leave it to soak in the refrigerator for half an hour.
Zucchini cake with cottage cheese and tomatoes
An appetizing and easy-to-prepare dish - zucchini cake with cottage cheese and tomatoes. This is a great example of how you can decorate and diversify your daily menu with a standard and daily set of products.
Ingredients:
- Zucchini - 6 pcs.
- Salt - a pinch
- Eggs - 3 pcs.
- Dill - 1 bunch and a few twigs for decoration
- Ground black pepper - to taste
- Flour - 5-6 tablespoons
- Vegetable oil - for frying
- Cottage cheese - 400 g
- Mayonnaise - 200 g
- Garlic - 4 cloves
- Tomatoes - 4 pcs.
Cooking zucchini cake with cottage cheese and tomatoes:
- Grate the zucchini on a coarse grater, salt, mix and leave for 15 minutes to let the juice flow. Put them in a sieve and remember with your hands so that excess liquid comes out.
- Add eggs, chopped dill, flour, pepper to the vegetable chips and mix thoroughly.
- Heat oil in a frying pan and fry 4-5 cakes. To do this, spread the dough on the bottom of the pan with a layer of 5 mm and fry for several minutes on each side until golden brown.
- Combine mayonnaise with cottage cheese and chopped garlic.
- Cut the tomatoes into thin slices.
- Place the first crust on a serving dish, brush with curd cream and spread the tomatoes on top.
- Cover with the second crust and repeat with all the squash and filling, with the tomato layer last.
- Decorate the finished cake with chopped dill and leave for 15 minutes to soak.
Zucchini cake with cottage cheese, mushrooms and garlic
Zucchini snack cake with cottage cheese and mushroom filling is an appetizing vegetable appetizer that will please even those who do not like zucchini. Only fried mushrooms can be used for the filling. But tomatoes and cottage cheese will give the dish a brighter flavor.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 2 pcs.
- Salt to taste
- Onion - 1 pc.
- Vegetable oil - for frying
- Champignons - 300 g
- Garlic - 3 cloves
- Eggs - 2 pcs.
- Cottage cheese - 250 g
- Oatmeal - 5 tablespoons
- Sour cream - 200 g
- Dill, parsley - several branches
- Tomatoes - 3 pcs.
- Hard cheese - 200 g
Making a zucchini cake with cottage cheese, mushrooms and garlic:
- Grate the zucchini and carrots on a coarse grater, salt and mix. Place the vegetables in a colander and let sit for 15 minutes to release excess moisture.
- Then add eggs to them, add oatmeal and mix well.
- Heat oil in a clean skillet, add 1/5 of the dough, smooth and fry for 3-5 minutes on each side until golden brown. There should be 5 pancakes in total.
- Chop the onion and fry in a pan in hot oil until golden brown.
- Add the sliced mushrooms to the skillet and cook for 10 minutes.
- Add chopped garlic to the mushrooms, stir and fry for 1 minute.
- Remove the pan from heat and let the mushrooms cool.
- Combine cottage cheese with sour cream and whisk until smooth.
- Grate the cheese, cut the tomatoes into thin slices.
- Put the first crust on a dish and spread the curd cream over it, a part of the mushroom filling on top, put the tomatoes and sprinkle everything with cheese.
- Assemble the cake in a similar manner, repeating the steps.
Zucchini cake with cottage cheese and cheese
Zucchini cake with cheese filling is delicious, airy and tender. Both children and adults will like this vegetable dish. This is a quick and easy way to make a snack that is best served cold.
Ingredients:
- Zucchini - 1 pc.
- Onion - 1 pc.
- Eggs - 4 pcs.
- Milk - 100 ml
- Sour cream - 150 g
- Flour - 5 tablespoons
- Cottage cheese - 150 g
- Hard cheese - 100 g
- Salt - a pinch
- Sugar - 0.5 tsp
- Vegetable oil - for frying
Making a zucchini cake with cottage cheese and cheese:
- Cut the onion into half rings and fry in a skillet over medium heat in hot oil until golden brown.
- Cut the zucchini into cubes and add to the skillet with the onion.
- Cook vegetables, covered, to soften the courgette.
- Grind vegetables with a blender until smooth and cool. Add sugar, salt, half a serving of milk, one egg to them and mix everything thoroughly. Add flour and knead to a thick dough.
- Heat oil in a skillet and add 1/3 of the dough. Bake the pancake for 2 minutes on each side until golden brown.
- Hard-boiled eggs, peel and rub together with hard cheese on a fine grater.
- Pound cottage cheese with sour cream until creamy.
- Place a squash pancake on a serving dish, brush it with curd cream, sprinkle with cheese and grated eggs.
- Place the second cake layer and saturate it with the cream. Repeat with the third cake.
- Decorate the finished cake with a sprig of dill and chill in the refrigerator.
Zucchini chocolate cake with cottage cheese
Relatives will never guess what such a chocolate dessert is made of! This delicate and airy cake is baked in the oven, and you can even serve it for a festive feast.
Ingredients:
- Butter - 170 g for cakes, 200 g for cream
- Sugar - 300 g for cakes, 370 g for cream
- Eggs - 3 pcs.
- Flour - 200 g
- Cocoa powder - 180 g for cakes, 120 g for cream
- Baking powder - 2 tsp
- Salt - a pinch
- Zucchini - 1 pc.
- Milk - 200 ml
- Vegetable oil - 2 tablespoons
- Cottage cheese - 200 g
- Instant coffee - 2 tablespoons
Cooking zucchini chocolate cake with cottage cheese:
- Combine butter at room temperature, sugar and eggs, beat with a blender until creamy.
- In a separate container, mix flour, baking powder, cocoa, salt.
- Combine the oil and dry mixture, pour in the milk and stir.
- Add the grated zucchini to the dough, stir and place in a baking dish.
- Bake the cake at 160 ° C for 30 minutes. In total, you should get 2 cakes.
- For the cream, whisk the butter, cocoa powder, sugar, cottage cheese and instant coffee with a blender until smooth and homogeneous.
- Place the crust on a serving dish, brush it with cream and cover with a second flatbread. Saturate the top and sides of the chocolate zucchini cake with the remaining curd cream.
