Get ready to experience the exquisite taste of a zucchini cake that combines the freshness of vegetables with the richness of cheese. This recipe is a delightful twist on traditional cakes, making it a savory treat for your taste buds!
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Ingredients:
- Zucchini — 4 small (about 500 g)
- Eggs — 2 pcs.
- Mayonnaise — 200 g (about 1 cup)
- Cheese — 100 g (about 1/2 cup)
- Carrots — 2 large
- Onions — 2 pcs.
- Garlic, salt, pepper — to taste
- Flour — enough for a pancake batter consistency
- Tomatoes — 2 pcs.
Instructions:
- Grate zucchini using a coarse grater, season with salt and pepper, and let it release some liquid. Then squeeze out the excess liquid and add eggs and flour. Mix well and fry the batter in vegetable oil on a preheated pan.
- Prepare the filling: finely chop onions, grate carrots using a coarse grater, and sauté everything until soft. In a separate bowl, mix mayonnaise with minced garlic and dill. Grate the cheese.
- Slice the tomatoes into thin circles.
- On the still-hot zucchini layers, spread a layer of mayonnaise with garlic and herbs, then add the onion and carrot filling, arrange tomato slices, and sprinkle with grated cheese. Cover with another hot zucchini layer. Repeat for each layer. The cheese will melt and bind the cake.
Enjoy your meal!
