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Zucchini cake with melted cheese

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741
Kitchen Russian
Calorie content 156.2 kcal
Portions 4 port.
Cooking time 120 minutes
Proteins * 7.8 g
Fats * 5.9 gr.
Carbohydrates* 20.6 g
* per 100 gr. product
Zucchini cake with melted cheese
Content

In this recipe, you are invited to make a zucchini cake with a layer of processed cheese. The cheesecake (just use a good quality one) will make your cake very tender and with an unusual taste. Pre-freeze the processed cheese so that it is convenient to grate them. Add fresh tomatoes to the cake.

Ingredients

Cooking process

step 1 out of 5
Peel the zucchini from the peel and seeds and chop on a coarse grater. Put the grated zucchini in a bowl for kneading the dough, add eggs, flour sifted on a sieve and salt and pepper to your liking. Use a spoon to knead the dough.
step 2 out of 5
From the prepared dough, fry pancakes with the same diameter as your skillet. Fry over low heat and until golden brown on both sides. Cool the pancakes. You should have 4 pancakes. Put the mayonnaise in a separate bowl, add the cloves of garlic chopped on a garlic to it and stir well.
step 3 out of 5
Use a nice flat plate to assemble the squash cake. Place the courgette pancakes on a plate one at a time. Grease each pancake with garlic-mayonnaise sauce. Lay thin slices of tomatoes on top of it and grate frozen processed cheese on a fine grater.
step 4 out of 5
Spread the sauce on the top pancake and sides of the cake. Then decorate the cake beautifully with finely chopped dill and tomato slices.
step 5 out of 5
Place the prepared cake in the refrigerator for 1 hour to soak. Then cut it into portions and serve. The zucchini cake with melted cheese turned out to be as beautiful in the cut as on the outside.

Bon Appetit!

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