Zucchini “Cake”
by Editorial Staff
Zucchini “Cake” – a recipe filled with cheese and vegetables.
Servings: 5
Ingredients
- Zucchini – 4 pcs.
- Flour – 180 g
- Eggs – 2 pcs.
- Turmeric – 3/4 teaspoon
- Salt to taste
- Bow – 1 head
- Vegetable oil – 3 tbsp
Filling:
- Cottage cheese – 170 g
- Processed cream cheese – 190 g
- Garlic – 2-3 cloves
- Red and yellow bell peppers – 0.5 pcs.
- Pickled cucumber – 1 pc.
- Dry basil – 1 teaspoon
- Salt to taste
Directions
- Peel and chop the zucchini as desired. Grind them in a blender in mashed potatoes, add salt, mix. Let stand for 20 minutes, squeeze out excess water.
- Add eggs, turmeric, butter, finely chopped onions, flour. Stir until smooth.
- Pour into three identical containers, bake in a hot frying pan on both sides.
- Filling.
- Mix cheese with cottage cheese, add garlic through a press. Grease the bell pepper with vegetable oil, place in the oven, heated to 220 degrees, for 15-20 minutes, remove the skin from it. Cut the pepper into cubes, add to the cheese mass, there is also finely chopped cucumber, basil. If too thick it can be diluted with milk. Salt to taste.
- Next, we put our cooled zucchini cakes in a stack, smearing each cake with a filling. Decorate the zucchini cake with herbs on top.
Bon Appetit!
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