Zucchini cake with cheese filling

Zucchini cake with cheese filling

• zucchini – 1 kg
• salt, dark ground pepper
• eggs – 2 pcs.
• a pinch of turmeric, cumin and cumin
• vegetable oil – 3 tbsp. l.
• flour – 2 tbsp. l.

• garlic – 2 cloves
• pickled cucumber – 1 pc.
• half a reddish and yellowish sweet pepper
• pitted olives – 1 tbsp. l.
• basil sprig – 1 pc.
• curd cheese – 300 g

STEP-BY-STEP COOKING RECIPE

Key words

Vegetable casseroles can be created in a variety of ways. The most common one is to cut something.

It is believed that moussaka originated a long time ago. A dish appears in an Arabic cookbook from the 13th century.

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Just

There is a huge amount in cookbooks, magazines, blogs and websites of varying degrees of reliability.

Zucchini is boiled, fried, baked and grilled. You can make pancakes, cutlets, and caviar from zucchini. .

Zucchini is boiled, fried, baked and grilled. You can make pancakes, cutlets, and caviar from zucchini. .

For a kilogram of zucchini already without the skin, I had to throw in about 7 tablespoons of flour here and there to get a thickness for turning. And so already four shortcakes come out. Plus I threw a glass of olives into the filling, for this amount of cheese one tbsp. spoon - somehow illogical. It’s a pity that sometimes convenient proportions are written for dough and not only that. And thanks for the idea.

This is what you should treat your guests to, and not the obvious salads))) super!) I’ll take note)))

I didn’t wait 20 minutes to drain the excess liquid from the squash puree. I took gauze, put chopped zucchini there, squeezed it out and hung it up, like cottage cheese is made. I came out with a fairly dry mass. And then the proportion of flour is completely correct (I put 3 tablespoons with a heap of flour) The result is a very tasty snack cake. Thank you)))

And I didn’t even keep it in the cold, I immediately put it on the table warm, the family was in ecstasy!

good recipe! True, two tablespoons of flour is not enough, as has already been correctly noted (although I specifically took not a young, juicy zucchini, but one with a hard skin). I turned one pancake somehow, and only thanks to the fact that I threw it in the frying pan and caught it (I constantly turn ordinary pancakes like that), with a spatula it began to tear. Later I added more flour to the eye and added another egg. Instead of cottage cheese I used sour cream and instead of olives and pickled cucumbers I used the freshest tomatoes. cumin seemed unnecessary, although I love it in pilaf, maybe I just need to put a lot less of it. Thank you for this cool recipe and idea! These huge pancakes are even faster to bake than small flatbreads, so if you want the most delicious zucchini pancakes, then it’s better to prepare this cake, very quickly and deliciously!

I made a zucchini cake, mmm, delicious))))) Here is my version of the dough: – in the unique recipe I changed the amount of flour – instead of 2 tbsp. added 200g; – instead of the suggested spices, I added only salt and pepper, everything else without changes. Fried it in a pancake pan with the least amount of oil. There were 4 pancakes. I also made the filling more modest: 400g. Philadelphia cream cheese, garlic, salt, pepper, basil - mix everything and apply sparingly to any pancake, including the top layer. Place the cake in the refrigerator for 3 hours. Before serving, garnish with grated hard cheese and herbs. All the guests really liked it, thanks to the creator for the idea!

Well, I also made a zucchini cake))). The proportions of the composition of the pancakes are almost correct, the flour needed is not 2 tablespoons, but 160-200 grams, depending on the moisture content of the zucchini. There were 4 pancakes. I cooked it in a pancake pan and with the least amount of oil. The only spices I added were salt and pepper because the sauce was quite rich. Sauce-impregnation for the cake: 400g of Philadelphia cream cheese, salt, pepper, garlic, fresh basil leaves - mix all this and distribute moderately over the pancakes, including the top one. Decorated the cake with grated hard cheese and herbs. Soaked for 3 hours. It was not possible to take a photo, the guests swept it clean)))) Thanks to the creator for the idea.

The recipe is good, but only as an idea! You are writing incorrect proportions))) Judging by the picture, there should be even more flour in the composition. But this does not say that it will be tastier this way, because the cake presented is made from zucchini, not sponge cake))) Now I will make a zucchini cake, but in a different way - in my own way! I’ll definitely write my memories and if I like it, I’ll leave the recipe.

Hello! I’ll share a recipe that I used to bake zucchini cake myself not long ago. There were absolutely no questions about the pancakes, they came out very successful. I got about 7 of them. But the inside was kind of rustic. Try the dough from this recipe: Pancakes: 3 small zucchini, 4 eggs, 4 tbsp. flour, 3 tbsp. semolina, salt and pepper to taste. Inside No. 1: 2 carrots, 2 onions, 2 tomatoes, plant. oil for frying. Interior No. 2: 3 processed cheese, 3 boiled eggs, 3 cloves of garlic, 2-3 tbsp. mayonnaise, dill. Decoration: St. cucumbers, cheese. Peel the zucchini and grate it to squeeze out the juice. Add other ingredients and mix. Grate the carrots. We cut tomatoes and onions. Fry everything together and cool. We bake zucchini pancakes. Prepare the second filling. To do this, grate the cheese and eggs, cut the dill, squeeze the garlic through a garlic press. Mix with mayonnaise. Let's start assembling the cake. Grease the first pancake with mayonnaise. Place almost half of the overcooked mixture on top. Cover with the second pancake and spread half of the cheese filling.

For Sinivaki: Firstly, the zucchini mass should be carefully squeezed out of excess water. Secondly, try to increase the amount of flour. 2 tbsp. l. - a very tiny amount for such a mass of vegetables. I would first add 3/4 cup of flour, mix and look at the consistency: it should look like pancake batter - thick and not watery. If the dough mixture looks right to you, fry a test small pancake. If it sticks, add flour again. Also, as a way to “fight” the zucchini cake, you can try adding 1 - 1 1/2 tbsp to the dough. l. vegetable oil. Also use a small-diameter frying pan when frying - this maneuver also helps to improve turning. Fortune! )

Hello. I tried to create this cake, but it turned out to be squash porridge. I agree with the previous creator: it is IMPOSSIBLE to turn the zucchini pancake over, it is very tender. So I scraped the porridge out of the zucchini and spread it with the filling. It's a pity, because... Expectations to see beauty as in the picture were not met. Maybe something is not written in the recipe??

Hello. It’s a shame, but it didn’t work out for me. I did everything according to the recipe and just spoiled the ingredients. The zucchini pancake stuck to the pan, making it impossible to turn it over. I had to throw it all away. Surely something in the recipe was not fully discussed or incorrectly. Interior I didn’t like the taste either.

Hello! I wanted to print out the recipe - it came out on 3 pages! On the 1st: step 3; on the 2nd: step 4 and on the 3rd: step 5 and step 6! It's very awkward to use a recipe on 3 pages! Moreover, page 2 is actually empty! I think this can be fixed?! Thank you!

Zucchini cake with melted cheese

Preparation time: 5 min.

Production time: 1 hour

Number of servings: 12 pcs.

Ingredients

How to make zucchini cake with cream cheese

A juicy and fragrant snack zucchini cake is a very popular dish, especially in the summer, when access to young and tasty natural zucchini is unlimited either by the high price or the lack of high-quality vegetables. In fact, this is one of the best recipes for what can be made from this vegetable. There are several types of zucchini cake. They differ mainly in impregnation. And the more original it is, the tastier the dish itself will be. Our recipe makes a zucchini cake with melted cheese. The dish according to this recipe will be satisfying and indescribably tasty. The spiciness and piquancy can be adjusted by the amount of garlic in the recipe, and you can also add your favorite spices to it.

Preparing a zucchini cake with melted cheese is quite simple, but it turns out tender, juicy and fragrant. This is one of those recipes that you can't wait to make again next season.

How to cook “Zucchini cake with melted cheese” step by step with photos at home

To make a zucchini cake with processed cheese, we need zucchini, processed cheese, garlic, mayonnaise, dill, flour, eggs, salt, pepper, sunflower oil.

For the zucchini cake, I used homemade mayonnaise with French mustard.

First, let's start making the inside: grate processed cheese (200 g) and combine with prepared mayonnaise (150 g), peeled garlic (3 cloves), chopped dill (0.5 bunch, I have frozen dill).

Next, let's start making zucchini cakes: peel the zucchini (1 kg) and grate it on a grater with large holes.

Combine zucchini, 3 eggs, 1 cup flour, salt (1 tsp) and pepper (0.3 tsp). Mix well.

In a hot frying pan with butter (70 ml), fry the zucchini cakes on both sides, laying out 4-5 full tablespoons of dough and leveling them over the entire area of ​​the frying pan.

Depending on the diameter of the pan, you will get 6-8 cakes.

Fry any zucchini crust with filling, forming a cake.

Zucchini cake with cheese cream

Have a nice day everyone!

As a zucchini lover, I often try to cook something new from this vegetable. Not long ago, friends treated us to a green beauty. I walked for two days and wondered what to cook from it. Cream soup? Was. Chocolate zucchini pie? Was. Potato gnocchi with zucchini? Yes. Fish rolls? Casserole? Kebabs? It happened too. Pancakes? Oh, it happened 100 times. So for a number of days I went through hundreds of dishes in my head that I literally prepared using zucchini. But in the evening, assembling and decorating the next cake, I thought: “Why not? “. That's how I came up with the idea of ​​creating a zucchini cake with cheese cream. I'm sharing the recipe.

Manufacturing:

First, let's peel and wash the vegetables.

If the zucchini is young, with a thin skin and no seeds, then there is no need to peel it. It’s quite simple to rinse and cut off the “butts”. Well, if the zucchini is already “aged,” then we clean it of the skin and seeds.

Let's start with the filling. Grind the onions and carrots in a chopper. You can finely chop the onion with a knife and grate the carrots.

Pour a little vegetable oil into the frying pan and add the onions and carrots.

Fry the vegetables until cooked.

Finely chop the green onions. You can take your favorite greens: dill, parsley. Leave a little onion for decoration (optional).

Place cream cheese in a bowl (it should be at room temperature), sour cream, garlic pressed through a garlic press, salt and pepper to taste. Beat this entire mass with a mixer until smooth. Set aside 2 tablespoons of cream for decoration. Then add fried onions and carrots and green onions to the remaining cheese cream. Mix everything well. Place the finished cream in the refrigerator for 30–40 minutes so that it hardens slightly and becomes denser.

In the meantime, let's make the “shortbreads” for our cake. Grate the zucchini on a large grater.

And be sure to squeeze out the juice. We try to remove as much water as possible.

Place the zucchini, eggs, salt and pepper in a bowl and mix everything well. Add flour and mix everything again. You may need a little less flour or, on the contrary, more flour. The dough does not have to be tight or watery.

Pour a little vegetable oil into a frying pan and fry the zucchini pancakes. I used a pancake pan with low sides. It is comfortable to fry and twist on it. By the way, you need to twist such pancakes very carefully.

The indicated amount of ingredients yielded 5 pancakes with a diameter of 20 cm.

So that the pancakes cool down quickly and do not get soggy, I put them on the table, covering it with parchment paper.

Once the pancakes have cooled, you can assemble the cake. Take a flat serving dish, lay out the zucchini pancake, coat it with the filling. On top again the pancake and again the inside. We alternate until both are completed.

Decorate the cake with cheese cream, cherry tomatoes and herbs. And put it in the refrigerator for at least 2 hours.

Zdorovye zucchini cake with cheese - a godsend for fans of healthy nutrition

Zdorovye zucchini cake with cheese is a healthy and tasty dish that you can simply prepare for dinner. If you adhere to proper nutrition, then this recipe will be a godsend for you.

You can experiment with both the dough and the filling. For example, instead of “Health” cheese, you can use any other cheese. You can add meat or chicken fillet, olives, pickles and almost everything else to the dough. If you set a goal, then every time you will have a zucchini cake that will be different from the previous one.

Ingredients:

• Zucchini – 1 pc.
• Chicken eggs – 2 pcs.
• Dill, parsley - 1 small bunch.
• Premium wheat flour – 3-4 tbsp. l.
• Salt – 1 tsp.
• Garlic – 1 clove.
• Spices - to taste.
• Sour cream (no matter what fat content) – 2 tbsp. l.
• Cheese “Zdorovye” – 120 g.

Sauce:

• Sour cream 15% fat – 100 ml.
• Salt – 1 pinch.
• Dill – 1 bunch.

Production time: 45 minutes. Number of servings: 2-4.

Manufacturing:

1. First you need to prepare the mixture for zucchini pancakes. Therefore, rinse the zucchini, peel the skin, cut off the tails and grate on a small grater.

2. Squeeze the juice out of the chopped zucchini with your hands and beat the chicken eggs into a bowl.

3. Wash and chop the greens, add to the bowl with the rest of the ingredients.

4. Add sour cream, salt, spices as desired. Add wheat flour evenly, stirring the dough.

5. The mixture should make the dough thick. Add chopped garlic and stir the dough.

6. Cover a baking sheet with parchment and place the dough on it in the form of circles of similar size. Place in the oven and bake for 20-30 minutes at 170 degrees. During the baking process, the workpiece must be turned over to the other side.

7. For the sauce, place washed and chopped dill in a deep plate.

8. Add sour cream and salt to it and stir the sauce.

The shortbreads for the cake are ready.

9. Place the first crust and brush with sauce.

10. Grate the “Zdorovye” cheese and add some to the crust.

11. Place other shortbreads on top, brushing with sauce and sprinkling with cheese. Grease the top of the cake with sauce and decorate with herbs.