Looking for a unique and delicious way to enjoy vegetables? Try our savory zucchini cake with cheese filling! This recipe uses simple, budget-friendly ingredients to create a flavorful and satisfying dish. The zucchini layers are cooked on the stovetop, not baked, and paired with a rich cheese and vegetable filling. Whether served warm or chilled, this zucchini cake is sure to impress!
Calories: 188.83 kcal/serving
Servings: 10
Cook Time: 1 hour
Macros (B/F/C): 4.89g/13.77g/9.90g
Ingredients for 10 Servings:
- 1 kg zucchini (2.2 lbs)
- Salt, black pepper to taste
- 2 eggs
- A pinch each of turmeric, cumin, and caraway seeds
- 3 tablespoons of vegetable oil (3 tbsp / 45 ml)
- 3-4 tablespoons of flour (3-4 tbsp / 27-36 g)
For the Filling:
- 2 cloves of garlic
- 1 pickled cucumber
- Half of a red bell pepper
- Half of a yellow bell pepper
- 100 grams of pitted olives (100 g / 3.5 oz)
- 1 sprig of basil
- 300 grams of cottage cheese (300 g / 10.6 oz)
Cooking Instructions:
Prepare the Zucchini:
- Peel the zucchini and cut them into chunks. Blend until smooth.
- Transfer the zucchini puree to a bowl and let it sit for 20 minutes. Drain the excess liquid and squeeze out any remaining moisture.
Make the Batter:
- Mix the drained zucchini with flour, eggs, spices, salt, and pepper. This forms the base for the zucchini layers.
- Divide the zucchini mixture into three equal parts.
Cook the Zucchini Layers:
- Heat 1 tablespoon of oil in a skillet. Pour one part of the zucchini mixture into the skillet and cook for 3-4 minutes. Flip with a spatula and cook for another 3 minutes.
- Repeat with the remaining oil and zucchini mixture to make two more layers.
Prepare the Filling:
- Remove the seeds and membranes from the bell peppers and dice them finely. Dice the pickled cucumber similarly.
- Press the garlic cloves through a garlic press. Chop the olives finely. Remove the basil leaves from the sprig and chop finely.
- Beat the cottage cheese with a fork and mix in the garlic, bell peppers, cucumber, olives, and basil until well combined.
Assemble the Cake:
- Place one zucchini layer on a serving plate and spread a portion of the cheese filling over it. Repeat with the remaining layers and filling, stacking them.
- Press down gently and let the cake sit for a while to allow the flavors to meld.
Helpful Tip:
You can enjoy this zucchini cake either warm or well-chilled. Try both ways to find out which one you prefer!
Cooking Tip:
To prevent the zucchini layers from tearing or sticking during cooking, ensure the zucchini mixture is as dry as possible. After blending, place the mixture in a double layer of cheesecloth and squeeze out excess moisture thoroughly.
Serve your zucchini cake with cheese filling as a unique appetizer or a main dish, and enjoy the delightful combination of flavors and textures!
