Zucchini season is one of the most budget products. Skilled housewives use it and prepare various dishes from them: zucchini stew, bake, preserve, make all kinds of salads, pancakes, snacks. An unusual and very tasty cake is made of zucchini: it is prepared simply, it turns out incredibly tasty.
Delicious zucchini cake: quick recipes - general principles
Both young and mature fruits are used for the cake. Young enough to thoroughly wash, but with mature specimens will have to tinker a bit: peel off the peel and remove the seeds.
Usually, the zucchini flesh is rubbed and mixed with eggs and flour. The resulting dough is spread in several passes into the pan, the cakes are fried. There are recipes where fried or baked zucchini can be served as cakes.
The filling can be absolutely any. The most affordable: browned onions with carrots. But this does not limit your imagination: mushrooms, cheeses, tomatoes, greens, minced meat and much more can be an excellent filler.
For impregnation using sauces on sour cream or mayonnaise. Garlic, herbs, spices can be put into the sauce.
1. Classic zucchini cake: quick and tasty
Ingredients:
· 7 medium zucchini;
· Egg - 4 pcs .;
· Tomatoes - 6 pcs .;
· 350 g of flour;
· Mayonnaise - 400 g;
· Dill - 5 twigs;
· Garlic - 6 cloves;
· 20 g of pepper and salt;
· 200 ml of vegetable oil.
Cooking Method:
1. Peeled and peeled zucchini seeds grated.
2. Put salt into the squash mass and leave for 20 minutes to let the juice run.
3. Slice the washed tomatoes.
4. Put the mayonnaise in a small cup, squeeze the garlic to it through the garlic press, mix well.
5. Put the squash in a colander to the juice stack.
6. Break eggs into zucchini, add chopped dill, slightly pepper, salt, mix everything thoroughly.
7. In flour zucchini add flour, mix again until a homogeneous not very thick consistency, but only. If the dough is thin, add more flour. 8. Warm the sunflower oil in the pan well.
9. Pour a small amount of dough into the pan (about half of the ladle) and fry two minutes first on one side and then two minutes on the other side.
10. Put the squash biscuits on a plate, cool slightly.
11. On a flat dish, put one cake, grease with mayonnaise sauce.
12. Place the tomato slices in one layer on top.
13. Cover with a second squash cake.
14. And so repeat several times.
15. Last crust grease with garlic mayonnaise, garnish with dill sprigs.
2. A quick recipe for a delicious zucchini cake with cheese
Ingredients:
· 3 zucchini;
· Egg - 2 pcs .;
· Tomatoes - 4 pcs .;
· Dutch cheese - 250 g;
· Flour - 450 g;
· Mayonnaise - 350 g;
· 6 sprigs of dill;
· Garlic head floor;
· 20 g of pepper and salt;
· 200 ml of vegetable oil.
Cooking Method:
1. Free from zucchini peel. If the fruit is already ripe, remove the seeds. Crush grated.
2. Break zucchini eggs, pepper, salt and mix well.
3. Add flour, mix again until thick and smooth.
4. Heat the frying pan with butter and put some squash dough, fry on both sides for 2 minutes.
5. Place each cake on a paper towel to cool and get rid of excess oil.
6. Wash and dry the dill, chop.
7. Put mayonnaise in a cup, add dill, add pepper, salt and squeeze garlic through the garlic press, mix everything well.
8. Grate cheese on any grater.
9. Slice the washed tomatoes.
10. Lay parchment paper on the frying sheet and place one cake, smear with mayonnaise sauce.
11. Spread out a layer of tomatoes, sprinkle with cheese.
12. Cover the second cake.
13. Again a layer of tomatoes and cheese.
14. Repeat several times until all the products have run out. Each cake must be greased with mayonnaise sauce.
15. Place in a preheated oven for half an hour, setting a moderate temperature.
16. Before serving, cool, cut into portions.
3. Zucchini cake: quick and tasty with sour cream and cheese
Ingredients: · 4 zucchini;
· 200 g sheep cheese;
· 300 g sour cream 15% fat;
· 5 sprigs of dill and arugula;
· Garlic - 5 cloves;
· 20 g of pepper and salt.
Cooking Method:
1. Cut peeled zucchini with long plates.
2. Cover the sheet with parchment, place the zucchini plates, place in a hot oven at a not high temperature and bake for a little less than half an hour.
3. Take the squash out of the oven, leave for half an hour to cool.
4. Rinse arugula and dill under cold water, chop with a knife (leave a few twigs to decorate), pour into a cup, add sour cream and garlic squeezed through a garlic box, season with pepper, pepper and mix everything well.
5. Chop the grated cheese.
6. Form a cake: on a flat tray, place in a single layer, baked zucchini plates, brush with sour cream and herbs, sprinkle with cheese. Top with a second layer of baked zucchini, brush with sour cream and sprinkle with cheese, and so, until all the zucchini is over.
7. Top the zucchini cake decorated with dill and arugula.
8. Refrigerate in the refrigerator for 2 hours.
4. Zucchini cake: quick and tasty with carrots and onions
Ingredients:
· Young squash - 5 pcs .;
· Carrots - 2 pcs .;
· Onions - 2 heads;
· 2 tomatoes;
· Garlic - the floor of the head;
· Dutch cheese - 350 g;
· 2 eggs;
· Mayonnaise - 250 g;
· 6 sprigs of dill;
· Flour - 450 g;
· 30 g of pepper and salt;
· Vegetable oil - 400 ml;
· Parsley - 5 twigs.
Cooking Method:
1. Peeled zucchini grind on a coarse grater.
2. Squash some salt and pepper in the squash and mix well, leave for half an hour to highlight the juice.
3. Peeled carrots and onions finely chopped, passe, stirring, 5 minutes.
4. Grate cheese.
5. Slice the tomatoes.
6. Squash zucchini through gauze or put in a colander to get rid of excess juice.
7. Break eggs into squash mass, add flour, add salt, pepper and mix.
8. Put mayonnaise and chopped garlic with dill in a small cup, mix well.
9. Heat butter in a frying pan well, put a little dough, flatten the surface with a spoon and cook for 2 minutes on both sides. 10. Cool the cakes on a plate.
11. Put one cake on a flat dish, first grease with mayonnaise sauce, then apply a thin layer of vegetable zazharku, put a few slices of tomatoes, slightly pepper, sprinkle with cheese, cover with a second hot cake and grease with mayonnaise sauce and apply zazharku. Repeat several times
12. Last crust grease with mayonnaise sauce, fry, sprinkle with cheese and garnish with parsley.
5. Rich zucchini cake: quick and tasty with meat and mushrooms
Ingredients:
· 5 small zucchini;
· On a small piece of pork and beef pulp;
· 2 bulbs;
· 4 tomatoes;
· 5 fresh champignons;
· 100 g of any rice cereal;
· 300 g sour cream;
· 20 g of salt and pepper;
· 4 sprigs of dill and parsley;
· Lean oil - 40 ml.
Cooking Method:
1. First, prepare the mushroom stuffing: clean the mushrooms, wash, cut into medium cubes and fry in a pan with butter for about ten minutes, add some salt. Peel the onion and dice the mushrooms and fry for another 4 minutes.
2. Pork with beef, wash, lightly dry and chop in a meat grinder, mix, add boiled rice grits, add salt, pepper and, if desired, any spices for meat dishes, mix everything well.
3. Slice the washed tomatoes.
4. Dill with parsley, wash, chop and mix with sour cream, lightly salted, pepper.
5. Cut the squash into long slices and sprinkle with salt.
6. Take a deep frying form and lay out the zucchini so that their tips hang from the edges of the form.
7. In the middle lay out the meat stuffing, cover with several slices of zucchini.
8. Lay out the mushroom filling.
9. For mushrooms, spread out a few slices of tomatoes.
10. Close all the edges of zucchini, top with a cream sauce, put a few slices of tomatoes.
11. Put in the oven, pre-heated and bake at not very high temperature for half an hour.
12. Cool the cake and cut into pieces.
6. Zucchini cake: quick and tasty with crab sticks
Ingredients:
· 2 young zucchini;
· 2 eggs; · Flour - 400 g;
· 70 g of universal seasoning;
· 20 g of salt and black pepper.
For filling:
· Crab sticks - 230 g;
· Egg - 2 pcs .;
· 400 g of mayonnaise;
· A floor of a bouquet of any greenery.
For the sauce:
· Garlic - the floor of the head;
· Processed cheese - 300 g;
· 150 g of mayonnaise.
You will also need 300 ml of vegetable oil, an additional 100 grams of mayonnaise and a piece of Dutch cheese.
Cooking Method:
1. Grind zucchini grated.
2. Break 2 eggs into zucchini, season with salt, pepper, season and add sifted flour, stir well.
3. On half-hot butter in a pan, place half of the courgette dough, fry for 2 minutes on one side and the other.
4. Eggs needed for the filling, cover with water and cook over medium heat to a hard-boiled consistency. Peel, chop on a grater.
5. Crab sticks free from plastic film, cut into cubes.
6. Mix crab sticks with boiled eggs and chopped greens, add 2.5 spoons of mayonnaise, and mix everything thoroughly.
7. Grind processed cheese and grate with garlic squeezed through garlic press.
8. Prepare the sauce: mix the cheese with garlic and the remaining mayonnaise in a small cup.
9. Form a cake: put the squash cake on a flat tray, grease it with crab sticks and eggs, cover with the next cake, brush with the prepared sauce.
10. Cover with a third crust and top with a pattern of mayonnaise and sprinkle with hard cheese.
Zucchini Cake - Tip
It is not necessary to decorate the cake in advance, otherwise the greens will wither, the tomatoes will dry up, the cheese will glow, it is better to do this after soaking just before serving. Enjoy your meal.
