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Zucchini cake with sour cream

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2731
Kitchen European
Calorie content 136.2 kcal
Portions 8 port.
Cooking time 240 minutes
Proteins * 7.4 gr.
Fats * 9.2 gr.
Carbohydrates* 12.4 gr.
* per 100 gr. product
Zucchini cake with sour cream
Content

In this recipe for zucchini cake, the traditional mayonnaise for the layer is replaced with sour cream, which makes the cake more tender and less high in calories. Add fresh tomatoes and grated cheese to the cake. We bake the cake in the oven, which significantly distinguishes it from other squash cakes. Try it!

Ingredients

Cooking process

step 1 out of 6
First, prepare the zucchini cake layers. Peel the zucchini from the peel and seeds and grate them on a coarse grater. Then add eggs, salt and pepper to taste and mix well.
step 2 out of 6
Add flour to the zucchini and knead the dough. It should be the consistency of thick sour cream. If the dough is thin, you can add flour. You should have 6-7 cakes.
step 3 out of 6
From the prepared dough, bake cakes up to 0.5 cm thick in heated vegetable oil. Fry the cakes on both sides until golden brown. Transfer the baked cakes to a paper towel to remove excess oil and cool them.
step 4 out of 6
For the cream, mix sour cream with chopped dill and chopped garlic in a separate bowl.
step 5 out of 6
Cut the tomatoes into thin slices and grate a piece of hard cheese on a coarse grater. To collect the cake, line the baking sheet with baking paper and lay the courgette cakes on it one by one. Grease each crust with sour cream, put tomato slices on the cream and sprinkle with grated cheese. The last top cake should contain only cream and grated cheese.
step 6 out of 6
Place the cake in an oven preheated to 200 ° C for 30 minutes. Be sure to chill the prepared zucchini cake with sour cream for 2 hours and then serve.

Eat to your health!

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