How to make a zucchini cake at home? TOP 7 recipes with photos. Culinary tips and secrets. Video recipes.
The summer season is famous for the abundance of fresh vegetables and fruits. Thanks to them, a huge variety in cooking opens up before us. Housewives use this time of the year, and experiment with cooking vegetables. If you want to pamper your family with an amazing lunch and surprise your guests with an unusual dinner, I suggest making a zucchini cake. This appetizing and easy-to-prepare appetizer will decorate and diversify any table. With a minimum of time and effort, and using a standard daily set of products, you can make a delicious zucchini snack cake. There are many recipes for its preparation, and we publish the most popular ones for you in this review. Despite the simplicity of the product, the dish contains some subtleties and secrets, which we will talk about below.
The subtleties of making a cake from zucchini and tips from chefs
- It is advisable to take young zucchini for the recipe, because in ripe fruits, a different taste and aroma appears. They have large seeds and thick rind, which will have to be disposed of. Choose zucchini up to 20 cm long and weighing no more than 300 g. Just such young ones with delicate skin and soft seeds.
- Frozen zucchini will not work for this recipe.
- Cooking zucchini cake resembles the recipe for zucchini pancakes and liver cake.
- Remember that zucchini is a very watery vegetable, so it is best to grate it on a medium to coarse grater. Then the mass must be squeezed out to remove excess juice. Otherwise, the cake layers will blur during frying. This is done using a fine sieve, onto which the grated mass is discarded to drain the juice.
- For the same reason, salt the grated vegetable mass immediately before frying. Otherwise, it will release juice and become unnecessarily watery. Better to salt the ready-made baked pancake and filling.
- To make the cakes hold better, and they can be gently turned over in a pan, add a few tablespoons of semolina, milk, eggs, shavings of cheese, a pinch of soda to the dough.
- Zucchini cakes are fried in a pan with butter in the form of pancakes. You don't need a lot of such pancakes, 4-5 pieces are enough. A tall, layered dish will fall apart when cut.
- Zucchini cake has a recipe for a simplified version - the vegetable is cut along slices and fried in a pan. Then from such "tongues" they form an integral structure. Although it is considered wrong, since the cake should consist of whole pancakes.
- Finished cakes are sandwiched with filling. For greasing, use mayonnaise and sour cream with garlic and spices, cream or processed cheese. The filling is supplemented with grated hard cheese, minced meat or mushroom, etc. To prepare a dietary zucchini cake, tomato slices, sweet pepper rings, low-fat cottage cheese, greens, sautéed onions with carrots, and boiled egg crumbs are used. You can also combine filling products.
Zucchini cake with mayonnaise and garlic
The classic recipe for a snack cake from young zucchini with mayonnaise and garlic. This is a real culinary miracle, which requires the most common products.
- Caloric content per 100 g - 122 kcal.
- Servings - 8
- Cooking time - 1 hour
Ingredients:
- Zucchini - 1 kg
- Flour - 200 g
- Eggs - 2 pcs.
- Garlic - 4 wedges
- Spices to taste
- Mayonnaise - 200 g
- Tomatoes - 500 g
- Cheese - 200 g
- Dill - 1 bunch
- Refined vegetable oil - 3 tablespoons
- Salt to taste
Cooking zucchini cake with mayonnaise and garlic:
- Rinse the zucchini in running water and grate on a medium or coarse grater. Remove the liquid from the vegetable mass.
- Add eggs, black pepper to it, salt and mix thoroughly.
- Sift the flour, add to the squash dough and stir until smooth.
- Heat a frying pan with a little oil, and alternately fry the zucchini cake cakes on both sides until tender.
- Prepare a mixture for spreading the cakes. To do this, wash the dill, dry it and chop finely. Chop the garlic finely. Combine foods and season with mayonnaise. Season with salt and some of your favorite spices.
- For the filling, grate the cheese on a coarse grater, and cut the tomatoes into slices.
- Form a zucchini cake. To do this, put a sheet of baking paper on a baking sheet, oil it and lay out the vegetable cakes one by one.
- Coat each cake with a garlic mixture with herbs. Top with tomato slices and the last cheese shavings.
- Send the zucchini cake to the preheated oven at 200 degrees for 30 minutes.
How to make zucchini cake with carrots and onions
A delicious recipe for a festive unsweetened zucchini cake with fried carrots and onions. The dish is served as an appetizer, warm or chilled, for a festive or everyday summer table.
Ingredients:
- Zucchini - 1 pc.
- Carrots - 1 pc.
- Bulb onions - 1 pc.
- Flour - 4 tablespoons
- Eggs - 1-2 pcs.
- Sunflower oil - for frying
- Sour cream - 250 ml
- Garlic - 3 cloves
- Parsley - for decoration
- Tomatoes - for decoration
Cooking zucchini cake with carrots and onions:
- Peel the zucchini, remove the middle with seeds and pulp, cut into pieces and pass through a coarse grater. Put the mass in a bowl, having previously squeezed out the juice.
- Break eggs into a bowl of zucchini, season with salt and whisk.
- Add flour and stir the courgette dough to a thick pancake mass.
- Preheat a skillet, brush it with oil and pour a ladle of courgette dough. Spoon it over the entire frying surface and bake the pancake on both sides until tender.
- While the zucchini pancakes are fried, peel the onions and carrots. Cut the onion into thin quarter rings, grate the carrots on a coarse grater. In a separate skillet, fry the vegetables in vegetable oil. Salt and cool.
- Brush the squash pancake with sour cream and sprinkle with grated garlic.
- Spread the carrot filling on top and add the pancake again. Continue sandwiching the filling in this manner.
Zucchini cake recipe with cottage cheese, nuts and herbs
A bright and tasty dish for a festive table is a zucchini cake with cottage cheese and fresh herbs. The appetizer looks beautiful on the table and will definitely appeal to fans of zucchini.
Ingredients:
- Zucchini - 600 g
- Eggs - 3 pcs.
- Rye flour - 4 tablespoons
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - for frying
- Curd 9% - 400 g
- Walnuts - 200 g
- Garlic - 4 cloves
- Sour cream 15% - 3 tablespoons
Cooking zucchini cake with cottage cheese, nuts and herbs:
- Wash the zucchini, dry and grate on a coarse grater. Salt the mass and leave for 20 minutes. Then drain the juice and squeeze the mass.
- Pour eggs into the zucchini mixture, add flour, season with pepper and stir the dough until smooth.
- Grease a frying pan with oil, lay out some of the dough and distribute it over the bottom in the form of a round pancake. Fry it on both sides until golden brown.
- For the filling, fry the nuts in a pan, cool, grind into small crumbs and pour into the curd. Peel the garlic, grate on a fine grater and send after the nuts. Wash the parsley, dry it, chop finely and put in the curd mass. Add sour cream, salt, pepper and stir until smooth.
- Put the squash pancakes on a flat dish and grease with the curd-nut filling. There should be a layer of filling on top.
Zucchini cake with minced chicken and tomatoes
A snack zucchini cake with chicken and tomatoes turns out to be not only tasty, but also attractive in appearance.
Ingredients:
- Chicken mince - 300 g
- Milk - 250 ml
- Tomatoes - 2 pcs.
- Eggs - 2 pcs.
- Carrots - 1 pc.
- Zucchini - 1 pc.
- Onions - 2 heads
- Semolina - 2 tablespoons
- Flour - 2 tablespoons
- Garlic - 3 cloves
- Mayonnaise - 200 g
- Ground black pepper - to taste
- Greens (any) - to taste
- Salt to taste
- Vegetable oil - for frying
Cooking zucchini cake with minced chicken and tomatoes:
- Wash the zucchini, peel and grate on a medium grater. Add flour, semolina, raw egg yolks and salt. Mix the mixture well.
- Pour vegetable oil into a frying pan and heat. Pour part of the dough portion and bake the pancakes on both sides until golden brown.
- Beat egg whites with a pinch of salt with a mixer until fluffy and add to the minced chicken. Stir gently to prevent the proteins from settling. Pour in milk, salt and pepper to taste.
- In another skillet, heat the oil and bake chicken pancakes the same size and thickness as the squash.
- Grate the carrots on a coarse grater, chop the onions into thin quarter rings. Saute vegetables in a skillet in oil.
- Peel the garlic and pass through a press. Chop the greens finely. Add food to mayonnaise and stir.
- Cut the tomatoes into thin slices.
- Place a zucchini pancake on the bottom of a serving plate and brush with garlic mayonnaise. Top with a thin layer of vegetable filling and a chicken pancake. Repeat layers with all the pancakes.
- Leave the finished zucchini cake with minced meat to soak in the refrigerator for 1 hour.
Zucchini cake with mushrooms and cheese
Delicious summer squash cake with mushrooms and cheese. It is perfect as an appetizer or as a second course.
Ingredients:
- Zucchini - 1kg
- Champignons - 500 g
- Eggs - 3 pcs.
- Flour - 6 tablespoons
- Bulb onions - 2 pcs.
- Hard cheese - 250 g
- Mayonnaise - 2-3 tablespoons
- Garlic - 3 cloves
Making a squash cake with mushrooms and cheese:
- Wash the zucchini, dry, grate on a medium grater and squeeze out of the juice. Add eggs, salt and pepper to taste and stir until smooth. Pour in the sifted flour and stir again to make the pancake-like dough.
- Heat a frying pan with vegetable oil and spoon out the dough. Spread it evenly over the entire surface of the bottom and fry the pancake on both sides until golden brown.
- For the filling, peel the onions, chop finely and fry in vegetable oil until soft.
- Wash the mushrooms, dry, cut into thin slices and add to the fried onions. Season with salt and pepper to taste and fry until the liquid evaporates completely.
- Grate the cheese on a medium grater, pass the garlic through a press and add the products to the mayonnaise. Mix the mixture well. Save some cheese for garnish.
- Collect the cake. Spread the cheese mass evenly on the pancake. Then fried mushrooms. Continue to coat each pancake so that the top of the last crust is smeared with cheese.
- Place the mushroom zucchini cake in a preheated oven to 180 degrees for 10 minutes. Then garnish with grated cheese and finely chopped dill.
Cheese and Tomato Squash Cake Recipe
Zucchini cake with light vegetable filling and sour cream cream. Moderately garlic taste is set off by the sourness of the tomato and delivers a lot of pleasant sensations when consumed.
Ingredients:
- Zucchini - 1 kg
- Eggs - 5 pcs.
- Flour - 1 tbsp.
- Salt to taste
- Ground black pepper - to taste
- Sour cream - 300 g
- Garlic to taste
- Tomatoes - 300 g
- Cheese - 250 g
- Green onions - 0.5 bunch
- Vegetable oil - for frying
Cooking zucchini cake with cheese and tomatoes:
- Grate the zucchini on a coarse grater and squeeze out all the juice. Add eggs, salt, ground black pepper and mix well. Add flour and mix all the ingredients thoroughly to make the dough thick, like for making pancakes.
- Heat the frying pan, brush with vegetable oil and add a portion of the dough. Use a spoon to smooth it over the bottom of the pan, shaping it into a pancake. Fry the cakes for a few minutes on both sides until golden brown.
- For "cream", mix sour cream, chopped garlic cloves, salt and pepper to taste. Add fresh herbs if desired.
- For the filling, cut the tomatoes into 5 mm rings, finely chop the green onion, grate the cheese on a coarse grater.
- Put a layer of cream and filling on the finished chilled cakes. Repeat layers and decorate the tomato zucchini cake as desired.
Squash cake with melted cheese
Delicate, aromatic, delicious and elegant zucchini cake with melted cheese. It can be served warm or cold.
Ingredients:
- Zucchini - 1 kg
- Eggs - 3 pcs.
- Flour - 100 g
- Salt to taste
- Ground black pepper - to taste
- Vegetable oil - for frying
- Processed cheese - 150 g
- Onions - 150 g
- Carrots - 150 g
- Sour cream - 150 g
- Garlic - 3 cloves
Making a melted cheese zucchini cake:
- Wash the zucchini and grate on a coarse grater. Add eggs and stir. Pour in the sifted flour, salt, pepper and stir.
- Grease a frying pan with vegetable oil and line the dough 5 mm thick. Fry the pancakes until golden brown on both sides.
- For the filling, finely chop the onions. Grate the carrots on a fine grater. Fry vegetables in a skillet in vegetable oil.
- For the sauce, combine sour cream with finely chopped herbs, add garlic squeezed through the garlic, salt and mix.
- Brush the crust with melted cheese, top with onions and carrots and brush with sour cream sauce. Cover with a second crust and repeat sandwiching.
- Brush the top of the zucchini cake with cheese with sour cream and garnish with eggs, tomatoes and herbs.
