Zucchini Cake with Mushrooms

Young zucchini cake is very tasty and easy to prepare. Sour cream with mushrooms, garlic and cheese. Such a cream will saturate the cakes well and give the finished dish a rich taste.

Cook: 1 hour

Servings: 4-6

Ingredients

• Zucchini – 600 Grams
• Tomatoes – 1-2 Pieces
• Garlic – 3-5 Cloves
• Champignons – 5-7 Pieces
• Eggs – 2 Pieces
• Cheese – 50-70 Grams
• Parsley – 1 Bunch
• Sour cream – 450 Milliliters
• Whole grain flour – 0.5 cups
• Salt – 2 Pinches
• Black Pepper – 2 Pinches
• Sunflower oil – 2 tbsp

Directions

1. Let’s prepare the ingredients.

   

2. Three zucchini on a grater and squeeze out the resulting juice.
3. Add eggs, salt, pepper and flour. Mix everything and leave for 5-7 minutes.
4. Preparing the cream. Pour sour cream into a bowl, add parsley and garlic. Mix everything with a blender.
5. Cut the champignons and fry for 3-5 minutes in sunflower oil.
6. Add grated cheese to the cream.
7. Pour in the fried mushrooms, a little salt and mix everything.

   

8. Put a portion of the squash dough in a pan greased with sunflower oil. Fry on both sides until golden brown.
9. Remove the skin from the tomato. To do this, we make a cross-shaped incision, put the tomato in boiling water for 5 seconds and then lower it into cold water. The skin comes off easily, and the tomato remains intact.
10. Grease the finished zucchini cake with cream.
11. Put tomatoes cut into thin slices on top. So, alternating layers, collect the whole cake.
12. Put tomatoes and parsley on the last crust. Sprinkle with pepper.
13. Zucchini cake with mushrooms is ready.

Bon Appetit!