Zucchini Cake with Tomatoes and Garlic
Description
The recipe won't take much time. Tender zucchini pancakes are spread with a fragrant garlic herb sauce and layered with fresh juicy tomatoes—it's very delicious! Even those who don't usually eat zucchini will enjoy this appetizer cake. A great dish for a festive summer table as an alternative to liver cake, and also as a tasty addition to a family dinner. A simple, home-style recipe for the whole family. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Grate the zucchini on a coarse grater; if the skin is thin, you don't need to peel it. Add a pinch of salt, mix, and let sit for 10 minutes. Then squeeze out the released juice and transfer to a deep bowl.
- 3
Step 3
Add the eggs and mix.
- 4
Step 4
Then add the flour, salt, and pepper to taste.
- 5
Step 5
Mix everything again.
- 6
Step 6
Heat the skillet and grease it with oil. My skillet is 18 cm in diameter. Add 2–3 tbsp of batter and spread it in a thin layer over the entire surface. Cook over medium heat; once the bottom is golden brown, flip and cook on the other side.
- 7
Step 7
Let the finished pancakes cool slightly.
- 8
Step 8
Combine the sour cream, mayonnaise, pressed garlic, and dill. Mix well. The sauce is ready.
- 9
Step 9
Assemble the cake, spreading each crepe with garlic sauce and layering with sliced tomato rounds.
- 10
Step 10
The zucchini cake with tomatoes and garlic is ready. If desired, you can chill it in the refrigerator beforehand. Before serving, garnish the appetizer with herbs and pieces of tomato.
- 11
Step 11
The appetizer is ready. Serve to the table.