5 delicious zucchini cakes

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Tomato and cheese cakes serve as beautiful appetizers, mushroom and meat cakes are hearty main courses, and chocolate cakes are an unusual dessert.

1. Zucchini cake with tomatoes

In vegetable season, such a dish can be made at least every day. It is prepared quickly and easily from the available ingredients.

Ingredients

• 6 small zucchini;
• salt to taste;
• 3 eggs;
• 1 bunch of dill + a few twigs for decoration;
• ground black pepper - to taste;
• 5-6 tablespoons of flour;
• a few tablespoons of vegetable oil;
• 200 g mayonnaise;
• 4 cloves of garlic;
• 4 large tomatoes.

Preparation

Grate the zucchini on a coarse grater. Young ones do not need to be peeled, but in old ones it is better to remove the skin and seeds. Season vegetables with salt, stir and leave for 15 minutes.

During this time, the zucchini will be juiced. Put them in a colander and remember well with your hands to glass excess liquid. Transfer vegetables to a bowl, add eggs, finely chopped dill and pepper and stir to combine.

Add flour and combine everything thoroughly again. The dough should not be watery. So you can add more flour than is indicated in the ingredients.

Heat oil in a skillet about 25 cm in diameter. Divide the dough into 4-5 pieces. Place the first in the skillet and flatten with a 3–5 mm layer.

Fry for a few minutes on each side until golden brown. The cakes will turn easily if the dough is thick enough.

Cook a few more cakes in the same way and cool. Combine mayonnaise with minced garlic. Cut the tomatoes into thin slices.

Place the first crust on a serving platter, brush with mayonnaise, spread the tomatoes on top and cover with the second crust. Repeat until you run out of zucchini cakes.

The last should be the tomato layer. Decorate the finished cake with chopped dill and leave to soak for 15–20 minutes.

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2. Zucchini cake with cheese filling

The cake turns out to be very tender and airy. And zucchini pancakes, which serve as cakes, go well with any fillings. So they can be baked separately.

Ingredients

• 1 onion;
• a few tablespoons of vegetable oil;
• 1 small vegetable marrow;
• ½ teaspoon sugar;
• a pinch of salt;
• 4 eggs;
• 4-5 tablespoons of flour;
• 100 ml of milk;
• 100 g of hard cheese;
• 100 g feta cheese;
• 150 g sour cream, 15% fat;
• a sprig of dill.

Preparation

Cut the onion into half rings and place in a skillet with heated oil. Stir until golden brown over medium heat.

Add the peeled and diced courgette. Reduce heat and cook, covered, until the courgette is tender.

Transfer the vegetables to a bowl, grind them with a blender until smooth and cool slightly. Add sugar, salt, 1 raw egg and mix thoroughly. Pour in half the milk and combine the ingredients well again.

Add flour and knead the dough. Pour in some vegetable oil and remaining milk and mix well. You should have a thick dough.

Heat the oil in a skillet and add some of the dough. Spread it with a spatula all over the pan. Bake the pancake for about 2-3 minutes on each side until golden brown. Fry the remaining dough in the same way.

Boil three hard-boiled eggs, peel and grate on a fine or medium grater. Grind hard cheese on it. Rub feta with sour cream until creamy.

Place one zucchini pancake on a serving platter. Lubricate it with sour cream, sprinkle with some of the cheese and cover with a second crust. Spread the cream over its surface, put some of the grated eggs and cover with the next cake.

Repeat the layers in the same order. Grease the last biscuit with cream and sprinkle with grated eggs. Decorate the finished cake with a sprig of dill.

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3. Zucchini cake with mushrooms

You can use just fried mushrooms as a filling. However, tomatoes and cheese will add an even more flavor to the dish. The cakes also turn out to be unusual: carrots and oatmeal are added to the zucchini.

Ingredients

• 2 small zucchini;
• 2 carrots;
• salt to taste;
• 1 onion;
• a few tablespoons of vegetable oil;
• 300 g of champignons;
• 3 cloves of garlic;
• 2 eggs;
• 4–5 tablespoons of finely ground oatmeal;
• 250 g sour cream, 15% fat;
• ½ bunch of dill;
• ½ bunch of parsley + some sprigs for decoration;
• 200 g of hard cheese;
• 3 large tomatoes.

Preparation

If the courgettes are old, peel and seed them. Coarsely grate the zucchini and carrots into one bowl. Season vegetables with salt and stir. Put them in a colander and let sit for 15-20 minutes.

Meanwhile, chop the onion and fry until golden brown in a skillet with heated oil. Add the mushrooms cut into small pieces and cook for a few minutes. Put chopped garlic in a pan, stir, fry for another minute and remove from heat.

While the mushrooms are cooling, carefully squeeze the courgettes and carrots with your hands to remove excess liquid from them. Add eggs, stir, stir in oatmeal and combine the ingredients well again.

Heat the oil in a clean skillet, add some of the dough and flatten. Fry covered for 3-5 minutes on each side until golden brown.

To flip a pancake, you can tip it onto the lid.

Prepare a few more cakes from the remaining dough.

Mix the mushrooms with sour cream and chopped herbs. Grate the cheese and cut the tomatoes into thin slices.

Place the first crust on a serving platter. Spread some of the mushroom filling over it, sprinkle with cheese, put tomatoes and lightly salt.

Repeat until you run out of cakes. The last layer should be cheesy. Decorate the finished cake with parsley leaves.

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4. Zucchini cake with minced meat

This delicate cake is baked in the oven. It can be served hot or cold.

Ingredients

• 2 small zucchini;
• 3 eggs;
• 1 teaspoon turmeric
• salt to taste;
• a mixture of peppers to taste;
• 250 g flour;
• 150 ml of milk;
• a few tablespoons of vegetable oil;
• 3 carrots;
• 2-3 onions;
• 500 g minced chicken;
• 1 bunch of dill;
• 4 tablespoons sour cream;
• 100 g of hard cheese.

Preparation

Grate the courgettes on a fine grater, add eggs, turmeric, salt and pepper mixture and stir. Add flour and stir again. Pour in milk and a couple of tablespoons of butter and knead to a thin dough. Leave for 15 minutes at room temperature.

Heat oil in a skillet and fry thin squash pancakes. They should be browned on both sides.

Grate the carrots on a coarse grater and chop the onion into small cubes. Lightly fry the onions in a pan with heated oil, add the carrots and cook for another 5-7 minutes, stirring occasionally. Combine chicken with chopped dill, salt and pepper mixture.

Place the first pancake on the bottom of the baking dish. Spread some of the minced meat and some of the fried vegetables over it in a thin layer. Repeat the layers a few more times. There should be a pancake on top.

Cover the dish with foil and place in an oven preheated to 180 ° C for 20-25 minutes. Combine sour cream and grated cheese. Remove the cake from the oven, remove the foil, and brush the top with the cheese mixture.

Bake the cake without foil for about 20 minutes until golden brown.

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5. Chocolate zucchini cake

Your loved ones will never guess what this delicious dessert is made of!

Ingredients

For cakes:

• 170 g butter;
• 300 g sugar;
• a pinch of vanillin;
• 3 eggs;
• 190 g flour;
• 180 g cocoa;
• 1 teaspoon baking powder
• 1 teaspoon of baking soda;
• ½ teaspoon salt;
• ½ teaspoon cinnamon
• 240 ml of milk;
• 1 small vegetable marrow;
• some vegetable oil.

For the cream:

• 230 g butter;
• 120 g cocoa;
• 370 g icing sugar;
• 2 tablespoons of instant coffee;
• 120 ml of milk.

Preparation

Use a mixer to mix room temperature butter and sugar until creamy. Add vanillin and eggs and beat again.

Combine flour, cocoa, baking powder, baking soda, salt and cinnamon in a separate container. Pour flour into the oil mixture, pour in milk and mix well. Add the grated zucchini and stir again.

Grease two 22 cm baking tins with butter. Spread out the dough and bake at 160 ° C for about 30 minutes. If you only have one mold, cook the cakes one at a time.

Beat all the ingredients for the cream with a mixer until smooth. Place the cooled crust on a serving platter, brush the top with cream and cover with a second flatbread. Saturate the top and sides of the cake with the remaining cream.

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