Savory Zucchini Cake with Cheese Filling

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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!

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Savory Zucchini Cake with Cheese Filling

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:

  1. Peel the zucchini and cut them into chunks. Blend until smooth.
  2. Transfer the zucchini puree to a bowl and let it sit for 20 minutes. Drain the excess liquid and squeeze out any remaining moisture.

Savory Zucchini Cake with Cheese Filling

Make the Batter:

  1. Mix the drained zucchini with flour, eggs, spices, salt, and pepper. This forms the base for the zucchini layers.
  2. Divide the zucchini mixture into three equal parts.

Savory Zucchini Cake with Cheese Filling

Cook the Zucchini Layers:

  1. 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.
  2. Repeat with the remaining oil and zucchini mixture to make two more layers.

Savory Zucchini Cake with Cheese Filling

Prepare the Filling:

  1. Remove the seeds and membranes from the bell peppers and dice them finely. Dice the pickled cucumber similarly.
  2. Press the garlic cloves through a garlic press. Chop the olives finely. Remove the basil leaves from the sprig and chop finely.
  3. Beat the cottage cheese with a fork and mix in the garlic, bell peppers, cucumber, olives, and basil until well combined.

Savory Zucchini Cake with Cheese Filling

Savory Zucchini Cake with Cheese Filling

Assemble the Cake:

  1. 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.
  2. Press down gently and let the cake sit for a while to allow the flavors to meld.

Savory Zucchini Cake with Cheese Filling

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!

Savory Zucchini Cake with Cheese Filling

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