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Zucchini cake with mushrooms

1782

Kitchen Russian

Calorie content 149.8 kcal

Portions 4 port.

Cooking time 60 minutes

Proteins * 4 gr.

Fats * 11.6 gr.

Carbohydrates* 7.4 gr.

Content

An incredibly appetizing vegetable dish with a delicious creamy mushroom filling. The zucchini cakes are very juicy with a pleasant crust, and the cheese and mushroom filling create an incredible flavor composition. A great recipe to diversify your home menu.

Ingredients

Cooking process

We wash the vegetables. If the zucchini has a very dense skin, then it needs to be cut off. Then we rub them with a coarse grater and prepare the carrots in the same way. Combine these two ingredients and salt them. Then we turn the mass into a colander so that unnecessary juice can be drained from it.

Peel and cut the onion into small pieces. Saute the onion in olive oil. When it turns brown, add the chopped mushrooms to it and fry them together. You also need to salt and pepper to taste.

Chop the garlic cloves using a press. Add chopped garlic to mushrooms and onions, stir and fry for another 1 minute.

Squeeze juice from the squash mass, add eggs and oatmeal to it. Mix everything thoroughly.

Now in another pan, heat the olive oil and spread the zucchini dough in an even layer. Fry for a couple of minutes to bake the cake.

We turn the cake over to the other side, wait for it to also turn golden. At this time, finely chop the greens

Combine the mixture with mushrooms and onions with sour cream and herbs. Stir. Cut the tomatoes into rings. And rub the cheese on a coarse grater.

Fry the next cake in the same way, and coat the finished cake with mushroom filling. Sprinkle it with cheese on top and garnish with tomatoes. Also add a little salt.