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Zucchini cake without eggs

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1474
Kitchen European
Calorie content 95.4 kcal
Portions 8 port.
Cooking time 100 minutes
Proteins * 4.4 gr.
Fats * 9.2 g
Carbohydrates* 2.9 gr.
* per 100 gr. product
Zucchini cake without eggs
Content

An egg-free zucchini snack cake is a low-calorie healthy dish. which will bring you gastronomic pleasure. so it will save your figure from unwanted excess weight. If you want to make the snack more useful and reduce its calorie content, replace the sour cream with natural yogurt.

Ingredients

Cooking process

step 1 out of 7
Wash young zucchini well and let dry. Remove the skin if desired. Cut into thin slices. Line a baking sheet with parchment paper. Spread the sliced ​​zucchini and bake in the oven at 200 degrees for 20 minutes. Cool the finished zucchini.
step 2 out of 7
Rinse the arugula and dill greens thoroughly under running water and shake off excess moisture. Chop finely with a sharp knife. Peel the garlic. Put the sour cream in a small bowl, add the chopped herbs and pass the peeled garlic through a press. Season with salt and black pepper to taste. Mix well.
step 3 out of 7
Grate cheese on a coarse grater.
step 4 out of 7
Take a nice platter or large plate. Place the baked zucchini tightly together in the first layer.
step 5 out of 7
Brush with cooked sour cream sauce, spreading evenly over the entire surface of the zucchini. Sprinkle with cheese on top.
step 6 out of 7
So repeat all layers of the squash cake until all ingredients are gone. The final layer should be feta cheese.
step 7 out of 7
Put the finished cake in the refrigerator for at least one hour. It is better to cook such a cake in the evening so that it is well soaked in the refrigerator overnight. Snack squash cake turns out to be very tasty and low-calorie.

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