Zucchini cake with cheese and tomatoes
This savory zucchini cake is wonderfully versatile. Use yogurt or sour cream instead of mayonnaise, or try fillings such as fried onions and carrots, minced meat or ham. Today I used tomatoes and cheese. The warm pancakes melt the cheese slightly, which makes it especially delicious.
Adjust servings in the full version
This amount of dough makes 5-6 pancakes with a diameter of about 20 centimeters.
My zucchini is young, without seeds and with a soft skin. That's why I didn't clean it. If the zucchini is already mature, then it is necessary to peel it and remove the seeds too.
Grate the zucchini on a coarse grater, place in a bowl and add salt. Set the bowl aside for 10 minutes. During this time, the zucchini will give a lot of juice.
Squeeze out excess liquid from the zucchini. This is how much zucchini I had left after I squeezed it out.
A bunch of greens, I have dill and a little parsley, finely chop and add to the zucchini.
Add the eggs, flour and vegetable oil to the zucchini and mix into a thick batter.
Spread 2 tablespoons of batter evenly over a preheated heavy-bottomed frying pan. Keep the pan dry: the batter already contains oil.
Fry the zucchini pancakes over medium-low heat. When one side is browned, turn it over to the other and fry it too. The pancakes turn over well with a wide spatula and do not break or tear.
While the pancake is frying, make the filling for the cake. Grate the cheese on a fine grater, mix with mayonnaise and garlic passed through a press.
Remove the finished pancake, place it on a flat plate and spread with cheese “cream”. The hot pancake will melt the cheese a little. This is exactly what you need.
Place thin tomato slices on top of the cheese cream and cover with the next zucchini pancake.
So, alternating zucchini “cakes”, cheese “cream” and tomatoes, assemble the entire cake. Let it sit for 10-15 minutes and you can serve it.