Zucchini in a season is one of the most inexpensive products. Skillful housewives take advantage of this and prepare various dishes from them: zucchini stew, bake, canned, all kinds of salads, pancakes, snacks are made from them. Unusual and very tasty cake from zucchini turns out: it is prepared simply, it turns out incredibly tasty.
Delicious zucchini cake: quick recipes - general principles
For the cake, both young and ripe fruits are used. Rinse the young ones thoroughly, but mature specimens will have to tinker a bit: peel the peel and remove the seeds.
Usually, the squash pulp is rubbed and mixed with eggs and flour. The resulting dough is laid out in several passes in the pan, the cakes are fried. There are recipes where fried or baked zucchini sliced with plates can serve as cakes.
The filling can be absolutely any. The most affordable: sautéed onions with carrots. But you should not limit your imagination to this: mushrooms, cheeses, tomatoes, herbs, minced meat and much more can be an excellent filler.
For impregnation use sauces on sour cream or mayonnaise. In the sauce you can put garlic, herbs, spices.
1. Classic zucchini cake: fast and tasty
Ingredients:
· 7 medium squash;
Egg - 4 pcs.;
· Tomatoes - 6 pcs.;
350 g flour;
Mayonnaise - 400 g;
Dill - 5 branches;
Garlic - 6 cloves;
· 20 g of pepper and salt;
200 ml of vegetable oil.
Cooking method:
1. Grated zucchini and seeds, grate.
2. Pour salt into the squash and leave for 20 minutes to let the juice flow.
3. Cut the washed tomatoes into circles.
4. Put the mayonnaise in a small cup, squeeze the garlic to it through the garlic press, mix well.
5. Place the zucchini in a colander to stack the juice.
6. Break eggs into zucchini, add chopped dill, slightly pepper, salt, mix everything thoroughly.
7. Add flour to the squash dough, mix again until a homogeneous, not very thick consistency, but only. If the dough turned out to be liquid, add more flour.
8. Warm the sunflower oil in a pan well.
9. Pour a small amount of dough into the pan (about half the pot) and fry first two minutes on one side and then two minutes on the other side.
10. Put zucchini on a plate, cool slightly.
11. On a flat dish, put one cake, grease with mayonnaise sauce.
12. From above lay out circles of tomatoes in one layer.
13. Cover with a second zucchini cake.
14. And so repeat several times.
15. Lubricate the last cake with mayonnaise and garlic, garnish with sprigs of dill.
2. A quick recipe for a delicious zucchini cake with cheese
Ingredients:
· 3 zucchini;
Egg - 2 pcs.;
· Tomatoes - 4 pcs.;
Dutch cheese - 250 g;
Flour - 450 g;
Mayonnaise - 350 g;
· 6 branches of dill;
Half the head of garlic;
· 20 g of pepper and salt;
200 ml of vegetable oil.
Cooking method:
1. Loosen the zucchini from the peel. If the fruit is already ripe, remove the seeds. Grind.
2. Break the eggs into zucchini, pepper, salt and mix well.
3. Add the flour, mix again until a thick homogeneous mass.
4. Heat a frying pan with oil and put a little squash dough, fry on both sides for 2 minutes.
5. Put each crust on a paper towel to cool and get rid of excess oil.
6. Wash and dry the dill, chop.
7. Put mayonnaise in a cup, add dill, add pepper, salt and squeeze the garlic through the garlic press, stir everything well.
8. Grate cheese on any grater.
9. Cut the washed tomatoes into circles.
10. On a frying sheet, lay parchment paper and put one cake, grease with mayonnaise sauce.
11. Spread a layer of tomatoes, sprinkle with cheese.
12. Cover with a second cake.
13. Again a layer of tomatoes and cheese.
14. Repeat several times until all products have run out. Smear each cake with mayonnaise sauce.
15. Put in a preheated oven for half an hour, setting a moderate temperature.
16. Cool before serving, cut in portions.
3. Zucchini cake: quick and tasty with sour cream and feta cheese
Ingredients:
4 zucchini;
200 g of feta cheese;
· 300 g of sour cream 15% fat;
· 5 branches of dill and arugula;
Garlic - 5 cloves;
· 20 g of pepper and salt.
Cooking method:
1. Cut the peeled zucchini into long plates.
2. Cover the sheet with parchment, put the plates of zucchini, put in a hot oven at a low temperature and bake a little less than half an hour.
3. Remove the zucchini from the oven, leave for half an hour to cool.
4. Rinse arugula and dill under cold water, chop with a knife (leave a few twigs for decoration), pour into a cup, add sour cream and garlic squeezed through the garlic, add salt, pepper and mix thoroughly.
5. Grind the feta cheese.
6. Form a cake: put on a flat tray in one layer, baked plates of zucchini, grease with sour cream and herbs, sprinkle with cheese. Put the second layer of baked zucchini on top, grease with sour cream again and sprinkle with cheese, and so on, until all the zucchini is over.
7. Top with zucchini cake garnish with sprigs of dill and arugula.
8. Refrigerate for 2 hours.
4. Zucchini cake: quick and tasty with carrots and onions
Ingredients:
· Young zucchini - 5 pcs.;
Carrots - 2 pcs.;
Onion - 2 heads;
· 2 tomatoes;
· Garlic - half the head;
Dutch cheese - 350 g;
· 2 eggs;
Mayonnaise - 250 g;
· 6 branches of dill;
Flour - 450 g;
· 30 g of pepper and salt;
Vegetable oil - 400 ml;
Parsley - 5 branches.
Cooking method:
1. Grind the peeled zucchini on a coarse grater.
2. Pour a little salt and pepper into the zucchini and mix well, leave for half an hour to isolate the juice.
3. Finely chopped peeled carrots with onions, stir-fry, stirring for 5 minutes.
4. Grate the cheese.
5. Cut the tomatoes into circles.
6. Squash squeeze through cheesecloth or put in a colander to get rid of excess juice.
7. Break eggs into zucchini, add flour, salt, pepper and mix.
8. Put mayonnaise and chopped garlic with dill in a small cup, mix well.
9. Heat the oil in a frying pan well, put a little dough, smooth the surface with a spoon and fry for 2 minutes on both sides.
10. Cool the cakes on a plate.
11. On a flat dish, put one shortcake, coat first with mayonnaise sauce, then apply a thin layer of vegetable frying, put a few slices of tomatoes, lightly pepper, sprinkle with cheese, cover with a second hot cake and coat with mayonnaise sauce and fry. Repeat several times
12. Lubricate the last cake with mayonnaise sauce, apply the frying, sprinkle with cheese and garnish with parsley.
5. Hearty zucchini cake: quick and tasty with meat and mushrooms
Ingredients:
· 5 small zucchini;
· A small piece of pulp of pork and beef;
· 2 onions;
4 tomatoes
· 5 fresh champignons;
· 100 g of any rice cereal;
300 g of sour cream;
· 20 g of salt and pepper;
· 4 branches of dill and parsley;
Lean oil - 40 ml.
Cooking method:
1. First, prepare the mushroom filling: peel the mushrooms, wash, cut into medium cubes and fry in a pan with oil for about ten minutes, slightly salt. Chop the peeled onions into a cube and put to the mushrooms, fry for another 4 minutes.
2. Wash the pork and beef, lightly dry and chop in a meat grinder, mix, add boiled rice groats, pour salt, pepper and, if desired, some spices for meat dishes, mix everything thoroughly.
3. Cut the washed tomatoes into circles.
4. Wash the dill with parsley, chop and mix with sour cream, slightly salt, pepper.
5. The washed zucchini cut into long plates, sprinkle with salt.
6. Take a deep frying pan and lay out the zucchini so that their tips hang from the edges of the pan.
7. In the middle, lay the meat filling, cover with several plates of zucchini.
8. Put the mushroom stuffing.
9. Arrange a few slices of tomatoes on the mushrooms.
10. Close all the edges of the zucchini, grease with sour cream sauce on top, put a few slices of tomatoes.
11. Put in the oven, pre-heated and bake at not very high temperature for half an hour.
12. Cool the cake and cut into pieces.
6. Zucchini cake: quick and tasty with crab sticks
Ingredients:
· 2 young zucchini;
· 2 eggs;
Flour - 400 g;
70 g universal seasoning;
· 20 g of salt and black pepper.
For filling:
· Crab sticks - 230 g;
Egg - 2 pcs.;
400 g of mayonnaise;
· Half a bouquet of any greenery.
For the sauce:
· Garlic - half the head;
· Processed cheese - 300 g;
150 g of mayonnaise.
You will also need 300 ml of vegetable oil, an additional 100 grams of mayonnaise and a slice of Dutch cheese.
Cooking method:
1. Grind zucchini on a grater.
2. Break 2 eggs into zucchini, salt, pepper, season and pour in the sifted flour, stir well.
3. Put half of the squash dough on a hot oil in a frying pan and fry for 2 minutes on one side and the other.
4. Fill the eggs necessary for the filling with water and cook over medium heat to a "hard-boiled" consistency. Peel, grind.
5. Crab sticks free of plastic film, cut into a cube.
6. Stir the crab sticks with boiled eggs and chopped herbs, add 2.5 tablespoons of mayonnaise, and mix everything thoroughly.
7. Grind the processed cheese and mix with garlic squeezed through the garlic press.
8. Prepare the sauce: in a small cup, mix the cheese with garlic and the remaining mayonnaise.
9. Form a cake: on a flat tray, place the zucchini cake, generously coat with the filling of crab sticks and eggs, cover with the following cake layer, brush with cooked sauce.
10. Cover with a third cake and top with a pattern of mayonnaise and sprinkle with hard cheese.
Zucchini Cake - Tip
Do not decorate the cake in advance, otherwise the greens will wither, the tomatoes will dry out, the cheese will air, it is better to do this after soaking immediately before serving. Enjoy your meal.
