From childhood, I’ve had a deep love for zucchini, the often-overlooked vegetable with a secret: it’s the lowest calorie option in the garden! Zucchinis are incredibly versatile, finding their way into stews, bakes, fried delights, and even as a base for caviar, pancakes, salads, and stews. But let me share a little secret with you – a unique recipe for a Zucchini Cake that will leave your taste buds delighted!
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Ingredients for Zucchini Cake:
- 4 zucchinis (courgettes) – (about 1.8 kg or 8 cups grated)
- 2 eggs
- 200g mayonnaise (approximately 1 cup)
- 100g cheese (about 1 cup grated)
- 2 carrots (about 200g or 1 cup grated)
- 2 onions
- Garlic
- Salt, pepper
- A bit of flour (approximately 3-4 tablespoons)
- 2 tomatoes (about 300g or 2 cups sliced)
Instructions for Zucchini Cake:
- Begin by peeling and grating the zucchinis (courgettes).
- Season with salt and pepper, allowing the zucchinis to release their juices.
- Squeeze out the excess liquid and mix in eggs and flour to create a zucchini batter.
- Form cake layers from the zucchini batter and fry them in a pan with a touch of oil.
- For the filling, finely chop onions and grate carrots, frying them until golden.
- In a separate bowl, combine mayonnaise with garlic and dill.
- Grate the cheese and slice the tomatoes into rounds.
- As the zucchini layers cook, spread a layer of mayo mixture on the first layer, add the onion-carrot mix, tomato slices, and sprinkle grated cheese. Top with the next layer and repeat until the last layer.
- Use melted cheese to bind the layers together, imparting a unique flavor to the cake.
Enjoy your delightful Zucchini Cake!
Bon Appétit!
