Vegetarian Pancake Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 6 pancakes
- 6 medium mushrooms
- 1 large zucchini
- 1 leek
- 1 clove garlic
- 100 g cheese, liht, rated
- 4 tablespoon cream cheese (light Bresso)
- 2 tomato (s)
- salt and pepper
- Butter for the mold
Print Recipe
Pin Recipe Instructions
- Grease a round baking dish. Cut the mushrooms, zucchini, leek and garlic into thin slices and fry each separately. Cut the tomatoes into thin slices. Heat the pancakes one at a time in a pan.
- Put a warm pancake in the greased baking dish. Spread thinly with Bresso and cover with thin tomato slices. Salt and pepper and sprinkle with some grated cheese.
- Place the second pancake on top of the first layer and press firmly. Brush the top again with Bresso and cover with fried zucchini slices, sprinkle with salt, pepper and grated cheese.
- Top the third pancake and top with the Bresso, fried mushrooms and cheese, also salt and pepper.
- Top the fourth pancake and top with the Bresso, fried leek, garlic and cheese, season with salt and pepper.
- Keep going until you run out of vegetables. Put cheese on top and bake everything in the oven for about 15 minutes at 180 degrees. Let cool and then serve with salad.
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