Vegetable zucchini cake
0
945
Kitchen
European
Calorie content
179.9 kcal
Portions
6 port.
Cooking time
35 minutes
Proteins *
7.1 gr.
Fats *
11.7 g
Carbohydrates*
16.2 g
Delicate juicy zucchini cakes, sandwiched with ruddy carrots and flavored with a touch of mayonnaise, make up a delicious cake that can successfully become a table nail. Bright tomatoes not only decorate the surface of the cake, but also give a characteristic accent of freshness. Such a dish is quite satisfying, but also light - because most of the ingredients for the cake are healthy vegetables.
Ingredients
Cooking process
My zucchini, dry it. If the fruits are young, use them completely. If the zucchini is ripe, then remove the peel with a knife for peeling vegetables, remove the seeds with a spoon. Rub the prepared zucchini on a coarse grater. Sprinkle the chopped vegetables with salt, stir and let stand for fifteen minutes. After the specified time, squeeze the squash mass with your hands and drain the excess liquid.
Peel the carrots, wash and rub on a coarse grater. Heat a small amount of refined vegetable oil in a frying pan and add chopped carrots. Fry it at medium temperature until soft and light golden brown, stirring occasionally so that it does not burn. Remove from the stove and mix with mayonnaise or sour cream, as well as garlic passed through a press. Add dried basil and black pepper to taste.
Place the squash pancake on a flat serving dish and spread a layer of carrot filling on it. Cover with the second pancake. We repeat this with all the pancakes, trying to distribute the entire carrot mixture evenly between them. Grease the surface of the cake with mayonnaise or sour cream and sprinkle generously with processed cheese grated on a fine grater. In order for such cheese to be conveniently rubbed, you can pre-hold it in the freezer for half an hour. Put tomatoes cut into slices on grated cheese.
Bon Appetit!