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Zucchini cake with cottage cheese

0
486
Kitchen European
Calorie content 194 kcal
Portions 5 port.
Cooking time 60 minutes
Proteins * 6.8 g
Fats * 15.7 g
Carbohydrates* 14.3 g
* per 100 gr. product
Zucchini cake with cottage cheese
Content

Zucchini cake is a hearty, delicious appetizer that is served cold. This dish can be a good decoration for a festive table, but you can cook it on an ordinary day off. This dish is delicate and exquisite, in addition, it does not greatly harm the figure.

Ingredients

Cooking process

step 1 out of 12
Grate the washed zucchini and salt. Stir and leave to stand for twenty minutes.
step 2 out of 12
At this time, peel the garlic and chop the walnuts into smaller pieces.
step 3 out of 12
Combine garlic, nuts and cottage cheese with sour cream. Add salt and pepper and mix thoroughly.
step 4 out of 12
Rinse and dry the greens, then chop them finely with a knife.
step 5 out of 12
Combine greens with curd filling and mix thoroughly.
step 6 out of 12
Squeeze the juice from the vegetable marrow, add the eggs and flour, and knead the dough like a pancake.
step 7 out of 12
Stir the dough until smooth, salt and pepper the dough.
step 8 out of 12
Preheat a skillet on the stove, add some oil and make the first pancake.
step 9 out of 12
So, make all the zucchini pancakes.
step 10 out of 12
Place the pancake on a platter and brush it over with the curd filling.
step 11 out of 12
Next, lay out the next pancake and, in the same way, collect the whole zucchini cake with cottage cheese.
step 12 out of 12
Before serving the cake, you can decorate it with herbs and vegetables or nuts of your choice.

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