How to make a zucchini cake? TOP 6 recipes for squash cake with tomatoes, garlic, cheese, mushrooms, cottage cheese and other fillings. Subtleties and secrets of cooking. Video recipes.
The summer season is an abundance of fresh vegetables. This is the time of the year, just for culinary experiments in cooking vegetables. If you want to surprise your guests and please your family with a fabulous lunch and dinner, make a zucchini cake. This is a great cold appetizer that is very easy to prepare. The filling for the product can be any, not only salty, but also sweet. Depending on the chosen filling, a zucchini snack cake can be a decoration for both a family dinner and a festive feast.
Zucchini cake - the subtleties and secrets of cooking
- Take young zucchini with a thin skin and small seeds. They are the most delicate and delicious. If the fruits are ripe and large, pre-peel the coarse skin and clean out the large seeds.
- Zucchini is a watery vegetable, so it is best to grate it on a medium to coarse grater.
- For the same reason, do not salt the grated zucchini mass, because salt promotes fluid release.
- Be sure to squeeze the squash mass with your hands to remove excess juice. Then the cakes will not blur during frying.
- While the cakes are baking, the dough will gradually thinner, so add flour and stir.
- Part of the flour can be replaced with semolina or ground oatmeal. These products are good at absorbing moisture.
- The tortillas will hold better if you add a little hard cheese to the dough.
- If you can't remove or turn the squash pancake, add another egg and a little flour to the dough, then the cakes will become stronger.
- If you use mayonnaise for the filling, take it not from a store, but from your own preparation. So the squash cake will become much healthier.
- If you do not intend to put garlic in the filling or do not plan to saturate the product with garlic sauce, add a few cloves to the dough. After baking, the taste of the cakes will soften and acquire an appetizing aroma.
- Instead of mayonnaise, sour cream or natural yogurt, creamy or processed cheese are suitable for the filling - this will not make the taste of the snack worse.
- The top of the zucchini cake can be beautifully decorated with grated boiled yolk, chopped crab sticks, chopped herbs, etc.
See also how to make zucchini chips.
Zucchini cake with cottage cheese
A beautiful hearty appetizer and an unusual delicate dessert - zucchini cake with cottage cheese. This vegetable dish will be appreciated by both children and adults. For the recipe, use non-watery cottage cheese. If there is excess serum in it, remove it first. Hang the product in cheesecloth or place in a sieve and leave for one hour.
- Caloric content per 100 g - 329 kcal.
- Servings - one cake with a total weight of about 1 kg
- Cooking time - 1 hour
Ingredients:
- Zucchini - 2 pcs.
- Garlic - 1 clove
- Flour - 1 tbsp.
- Vegetable oil - for frying
- Ground black pepper - a pinch
- Eggs - 5 pcs. (4 pieces per dough, 1 piece per filling)
- Greens (any) - bunch
- Salt - a pinch
- Cottage cheese - 500 g
Cooking zucchini cake with cottage cheese:
- Grate the zucchini on a coarse grater and squeeze lightly to remove excess liquid.
- Add eggs, flour sifted through a fine sieve, black ground pepper to the zucchini shavings and mix everything well. You should get a dough like a pancake.
- Grease a frying pan with vegetable oil and bake 5 pcs. squash pancakes with a thickness of about 5-7 mm. To do this, place the dough on the bottom of the pan and spread with a spoon to make a not too thick pancake.
- Cool the finished pancakes.
- For the filling, combine cottage cheese, a pinch of salt, eggs and beat everything with a blender until a homogeneous smooth mass without grains and lumps.
- Peel the garlic and pass through a press, and wash the herbs and finely chop.
- Combine curd mass with garlic and herbs, and mix well.
- Collect the cake. Put the zucchini pancake on a plate and grease each layer with curd filling.
- Decorate the top layer with finely chopped herbs or tomato slices.
- Put the finished zucchini cake with cottage cheese in the refrigerator for half an hour.
Zucchini cake with tomatoes
It's easy to make a delicious tomato zucchini cake that will be a mystery to all eaters. Its pungent taste is set off by the sourness of tomatoes, which gives a lot of pleasant sensations.
Ingredients:
- Zucchini - 1 kg
- Eggs - 5 pcs.
- Flour - 1 tbsp.
- Salt to taste
- Ground black pepper - to taste
- Sour cream - 350 g
- Garlic - 2 wedges
- Tomatoes - 300 g
- Cheese - 250 g
- Green onions - 0.5 bunch
- Vegetable oil - for frying
Cooking zucchini cake with tomatoes:
- Grate the zucchini on a coarse grater and squeeze out the excess juice.
- Add eggs to the zucchini, salt and pepper and mix well.
- Next, add flour and mix all the ingredients thoroughly again so that the dough turns out to be thick, as for making pancakes.
- Preheat the pan, brush with vegetable oil and lay out the dough, flattening it over the bottom of the pan, shaping a pancake.
- Fry the cakes for 2 minutes on each side until golden brown.
- For the filling, mix the sour cream with chopped garlic cloves. Season with salt and pepper. Cut the tomatoes into rings, chop the green onion finely, and grate the cheese on a coarse grater.
- Cool the finished cakes and collect the cake.
- Grease each zucchini cake with sour cream, put the tomato rings on top, sprinkle them with herbs and cheese.
- Repeat the layers with all the products and decorate the finished tomato zucchini cake as you wish. Leave it to soak in the refrigerator for a couple of hours.
Zucchini cake with garlic
Delicious and unusual snack cake made from squash pancakes with garlic. It is perfect for a holiday and will be an interesting alternative to liver cake and heavy meat dishes.
Ingredients:
- Zucchini - 1 kg
- Eggs - 3 pcs.
- Flour - 3 tablespoons
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Dill and parsley - small bunch
- Curd cheese - 300 g
- Garlic - 2 wedges
- Vegetable oil - for frying
Making a zucchini cake with garlic:
- Grate the washed zucchini on a coarse grater, salt, leave for 15 minutes and squeeze out the excess liquid.
- Combine zucchini with eggs, flour, salt, ground pepper, herbs and one minced garlic clove. Mix everything well.
- Heat the pancake pan with vegetable oil and apply the dough in a thin layer, leveling it into an even layer.
- Fry the pancake on both sides until golden brown and repeat with the remaining dough.
- For the filling, mix curd cheese with finely chopped herbs and chopped garlic.
- Collect the cake, smearing the zucchini cakes with cottage cheese cream, and before serving, send it to cool in the refrigerator for 1-2 hours.
Zucchini cake with cheese and sour cream
Zucchini cake with cheese filling is a great dish option for those who follow their figure. The recipe has completely replaced mayonnaise with low-fat sour cream.
Ingredients:
- Zucchini - 1 pc.
- Onions - 1 pc.
- Vegetable oil - for frying
- Sugar - 0.5 tsp
- Salt - a pinch
- Flour - 5 tablespoons
- Eggs - 1 pc. in dough, 3 pcs. in the filling
- Milk - 100 ml
- Hard cheese - 100 g
- Feta cheese - 100 g
- Sour cream 15% fat - 150 g
- Dill - bunch
Making a zucchini cake with cheese and sour cream:
- Peel the onions, wash, cut into half rings and fry in a pan in oil until golden brown.
- Peel the zucchini, cut into cubes and send to the pan with the onion. Cook vegetables, covered, until tender.
- Grind the finished zucchini with onions with a blender until smooth and cool slightly.
- Add sugar, salt, eggs to vegetable puree and mix thoroughly. Pour in milk, add flour and knead to a thick dough.
- Heat oil in a skillet and add some of the dough. Spread it over the bottom of the pan and bake the pancake for 2-3 minutes on each side until golden brown.
- For the filling, boil hard-boiled eggs, peel and grate with hard cheese on a fine grater.
- Pound feta cheese with sour cream until creamy.
- Place the squash pancake on a serving dish, brush with sour cream and cheese.
- Cover with a second crust, spread the cream and add some of the grated eggs.
- Cover the filling with the next cake and repeat the layers in the same order.
- Grease the last cake with cream, sprinkle with grated eggs and decorate the zucchini cake with cheese and sour cream with a fresh sprig of dill.
Zucchini cake with mushrooms and cheese
For zucchini cake, fried mushrooms are perfect as a filling, and tomatoes and cheese will give a brighter taste to the product. This appetizing dish is an example of how to decorate and diversify the everyday menu in an original way with a standard set of products.
Ingredients:
- Zucchini - 2 pcs.
- Carrots - 2 pcs.
- Champignons - 400 g
- Salt to taste
- Onions - 1 pc.
- Vegetable oil - for frying
- Garlic - 3 cloves
- Eggs - 2 pcs.
- Fine oatmeal - 5 tablespoons
- Sour cream 15% fat - 250 g
- Dill - bunch
- Hard cheese - 200 g
- Tomatoes - 3 pcs.
Making a squash cake with mushrooms and cheese:
- Grate the zucchini and peeled carrots on a coarse grater, salt, mix and put in a colander for 15-20 minutes to drain excess liquid.
- Then carefully squeeze the courgettes and carrots with your hands to remove excess liquid.
- Add eggs to them, add oatmeal and mix well.
- In a preheated skillet with butter, fry the pancakes for 3-5 minutes on each side until golden brown.
- For the filling, peel the onions, wash, chop into thin quarter rings and fry until golden brown in a pan with butter.
- Add the mushrooms cut into small pieces to the onion and cook for 10 minutes so that all the moisture from the mushrooms has completely evaporated.
- Add chopped garlic to the pan, stir and fry for another 1 minute.
- Add sour cream, chopped herbs, grated cheese to the mushrooms and mix well.
- Wash the tomatoes and cut into thin slices.
- Put the first crust on a plate, spread the mushroom filling over it and lay out the tomatoes.
- Collect a mushroom and cheese zucchini cake and garnish with cheese shavings and green leaves.
Zucchini chocolate cake
Sweet birthday cake can be made from regular squash. Imagine such a product in a completely new, very attractive and appetizing form for a festive table. All guests will be amazed at your culinary talent.
Ingredients:
- Zucchini - 1 pc.
- Milk - 250 ml for cakes, 120 g for cream
- Eggs - 3 pcs.
- Flour - 200 g
- Cocoa - 180 g for cakes, 120 g for cream
- Butter - 170 g for cakes, 230 g for cream
- Cottage cheese - 100 g
- Baking powder - 1 tsp
- Soda - 1 tsp
- Salt - a pinch
- Vanillin - a pinch
- Ground cinnamon - a pinch
- Powdered sugar - 370 g
- Instant coffee - 2 tablespoons
Cooking zucchini chocolate cake:
- Combine butter at room temperature with sugar and beat with a mixer until creamy.
- Add the vanilla and eggs and whisk again.
- In a separate bowl, combine dry ingredients: flour, cocoa, baking soda, salt, baking powder, and cinnamon.
- Combine the butter and flour mixture and pour in the milk. Mix everything well.
- Grate the zucchini on a coarse grater and add to the dough.
- Grease two 22 cm baking tins and spread the dough evenly.
- Bake the cakes at 180 ° C for 30 minutes.
- For the cream, combine all the ingredients (cottage cheese, milk, cocoa, softened butter, vanillin, ground cinnamon, powdered sugar and instant coffee) and beat with a mixer until smooth.
- Place the cooled crust on a serving dish and brush with cream.
- Cover with a second flatbread and soak the top and sides of the cake with the remaining cream.
- Send the chocolate zucchini cake to the refrigerator to soak overnight.
