Zucchini Snack Cake with Curd and Cheese Filling
by Editorial Staff
In the summer, squash cake appears on the table with or without reason. This popular snack can be cooked in a skillet or in the oven. I like the second option more since I don’t have to stand at the stove.
Ingredients
- Zucchini – 1 kg
- Cottage cheese or feta – 200 g
- Hard cheese – 100 g
- Processed cheese – 90 g (1 pcs.)
- Sour cream – 100 g
- Egg – 1 pc.
- Flour – 90 g
- Garlic – 2-3 cloves
- Fresh dill – 10 g
- Fresh parsley – 10 g
- Small tomatoes (for decoration) – 2-3 pcs.
- Salt – 1 teaspoon
- Butter for lubricating molds – 20 g
Directions
- Grate the zucchini on a coarse grater, salt, mix and leave for 10 minutes at room temperature.
- After 10 minutes, fold the zucchini onto a sieve, squeeze out the liquid well. Turn on the oven to heat up to 200 degrees.
- Grate hard cheese on a fine grater.
- Peel 1-2 cloves of garlic and grate. In a large bowl, combine the courgettes, egg, minced garlic, hard cheese, and flour. No need to salt the mixture!
- Stir the squash dough well.
- Grease two springform tins with a diameter of 23 cm with butter and place 1/2 of the dough in each pan. Smooth out in one layer about 1 cm high. I only have one such form, so I baked the cakes one by one, which, of course, increased the cooking time.
- Bake the cakes in an oven preheated to 200 degrees for about 30 minutes, until the top is beautifully golden. If you want the bottom to be well fried, then leave the cakes for another 10 minutes in the oven with only the bottom heating.
- This is how the finished zucchini cake looks like, which must be transferred to the wire rack immediately after being ready and allowed to cool completely.
- In the meantime, prepare the filling. Peel 1 clove of garlic and finely grate. Grate the melted cheese on a fine grater and mix with cottage cheese or feta, sour cream and garlic. Whether you add salt is up to you. I didn’t add it because the cheese is salty enough. Mix well with a blender.
- Transfer to a separate bowl, cover, and refrigerate for now.
- The completely cooled cakes are ready for assembly. First, brush one crust with half the curd mass. Cover with a second cake layer.
- Lubricate the second cake also generously with curd mass.
- On top, I decorated the zucchini cake with chopped herbs and tomato slices. I did not try to bring this cake to perfection, I took ordinary tomatoes. But you can take cherry, then it will turn out even more beautiful.
Enjoy your meal!
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