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Zucchini cake with tomatoes
Juicy, bright, and very tasty zucchini cake with tomatoes and cheese during the harvest season is made from budget-friendly products that are abundant on the shelves. The construction is made from zucchini pancakes and layered with garlic-sour cream sauce and tomatoes.
Zucchini cake is not complicated, but you need to pay special attention to the preparation of the pancakes. The thing is, they are quite reluctant to flip over, trying to fall apart. Therefore, it's better to use a smaller diameter frying pan, no more than 20 cm, and to flip it with a wide spatula.
Caloric content: 96 kcal per 100 grams of the dish.
The diameter of the cake is 17 cm.
Ingredients
Show ingredients
- young milk zucchinis - 850 g;
- flour (wheat) - 50-70 g (the amount depends on the juiciness of the vegetables);
- eggs - 2 pcs;
- fine salt - 1 tsp;
- sour cream of any fat content - 300 g;
- parsley - small bunch;
- garlic - 1 large clove;
- tomatoes - 450 g;
- hard cheese varieties - 80 g.
Preparation
- Prepare the ingredients for making the zucchini cake with tomatoes.
- Finely chop the parsley for spreading on the cake with the sauce.
- Mix it with sour cream, then squeeze in the garlic.
- Season everything with pepper and salt. Mix well.
- Trim the zucchinis from both ends. If they are young, do not peel the skin and grate them coarsely. For older ones, first remove the skin, take out the seeds, and grate them on the finest grater.
- Mix the eggs with salt.
- Pour them into the zucchini shavings.
- Add a spoonful of oil here.
- First, add a smaller amount of flour and check the consistency. If it is too runny, add the full amount.
- To ensure the tomatoes in the zucchini cake are cut neatly and are more tender, remove the skin from them. To do this, hold them in boiling water for a few minutes after making perpendicular cuts. After this procedure, the skin comes off easily. Do not slice them yet - this should be done during the assembly of the cake to prevent the tomatoes from leaking.
- Before baking each pancake, grease the frying pan with odorless vegetable oil.
- Place the zucchini batter with a spoon (about 3.5 spoons), leveling the mass across the entire diameter with the back of the spoon. The pancake should not be too thin, as it will break during flipping, but it should also not be too thick, as it will not cook through inside. Keep the heat closer to minimum.
- After about 4 minutes, the top layer of zucchini mass should dry out and become matte. Carefully run a spatula around the entire perimeter and lift the pancake from one edge to check the doneness of the bottom layer.
- Slide a wide spatula under the pancake and with a confident quick motion, flip it over. The second side will cook a bit faster.
- To prevent the zucchini pancakes from breaking during the assembly of the cake, place them separately - each on its own plate.
- Cut the tomatoes into thin slices.
- Begin assembling the zucchini cake. First, spread sauce on the pancake.
- Lay tomato slices on top of the sauce, place the next pancake on it, then more sauce and tomatoes. Continue this with the remaining pancakes, leaving the last pancake for decoration.
- Grate cheese finely onto a separate plate.
- On the last pancake, arrange the tomato slices in a border, leaving the center clean. Fill it with cheese. The zucchini cake with tomatoes is ready.
It can be served almost immediately, allowing it just 10 minutes to soak. The pancakes cut excellently with a sharp knife along with the tender tomatoes, and all layers are clearly visible in the cross-section. This appetizer will beautifully decorate a festive table and will also be enjoyed at a family dinner.
