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Zucchini cake PP

0
2838
Kitchen European
Calorie content 115.3 kcal
Portions 6 port.
Cooking time 120 minutes
Proteins * 5 gr.
Fats * 5.3 gr.
Carbohydrates* 16.8 g
* per 100 gr. product
Zucchini cake PP
Content

For adherents of proper nutrition, it is proposed to cook a cake from zucchini as the lowest-calorie vegetable. A cake is made from zucchini cakes with a layer of yogurt or sour cream. Fresh tomatoes are added to the cake.

Ingredients

Cooking process

step 1 out of 8
Wash the zucchini, remove the peel, chop them on a coarse grater. Then put the grated zucchini in a bowl, salt, stir and let it sit for 20 minutes to juice.
step 2 out of 8
During this time, wash the tomatoes and cut them into thin rings. Peel the chives and chop them in a garlic machine. Mix the garlic well with the yogurt.
step 3 out of 8
Drain the juice from the grated zucchini by throwing them into a colander and wringing them out with your hands.
step 4 out of 8
Then add chicken eggs and finely chopped fresh herbs to the zucchini. Salt this vegetable mass, sprinkle with pepper and stir well with a spoon.
step 5 out of 8
Then add flour to the zucchini (pour in portions) and knead the dough with a spoon. It must be thick, otherwise the squash pancakes will not hold their shape when baked. You can add a little starch to the dough to thicken it.
step 6 out of 8
Heat a skillet with vegetable oil and fry pancakes from the prepared dough on it. Fry them on both sides and until golden brown. You should get 4-5 pancakes from the number of the specified products.
step 7 out of 8
Transfer the toasted pancakes to a paper towel to remove excess oil and then cool.
step 8 out of 8
Use a nice flat plate to assemble the cake. Fold zucchini pancakes on it one by one, greasing them with yogurt and garlic and layering them with tomato slices. Place the tomatoes on top. Sprinkle the cake with herbs and place in the refrigerator for 1 hour to soak well, and then you can serve.

Eat to your health!

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