Zucchini Torte with Tomatoes and Cheese
Description
This recipe won't take much time. Zucchini cakes with various filling options are very popular in our family, since they are always a tasty and hearty appetizer that always goes over well, even though they contain neither meat nor sausage. Today I will share the recipe with you,
Instructions
- 1
Step 1
Prepare all the necessary ingredients. You will need 2–3 young zucchini. For spreading, I recommend using a mixture of mayonnaise and cream cheese with garlic.
- 2
Step 2
Grate the zucchini on a coarse grater and lightly squeeze to remove excess liquid.
- 3
Step 3
Add salt and pepper to taste. Also beat the eggs. The number of eggs may vary depending on the size of the zucchini and how watery they are.
- 4
Step 4
Thoroughly mix the zucchini-egg mixture by hand. You won't achieve the same uniformity with a spoon or a whisk as you will by hand.
- 5
Step 5
Heat vegetable oil in a skillet. Spoon the zucchini batter onto the pan and spread it in a layer about 3–4 mm thick across the surface. Cook the pancakes for 4–5 minutes over low heat until golden.
- 6
Step 6
I got 8 pancakes 18–19 cm in diameter.
- 7
Step 7
Mix the mayonnaise with cream cheese and garlic passed through a press. Mix until smooth.
- 8
Step 8
Begin assembling the zucchini cake. Line a plate with two strips of parchment paper. Place the first zucchini pancake on top, spread it with the cheese-mayonnaise "cream," and arrange thin tomato slices on top.
- 9
Step 9
Thus, assemble the entire cake.
- 10
Step 10
Coat the top and sides of the cake with the remaining spread (if none is left, simply coat with mayonnaise) and sprinkle with cheese grated on a coarse (or fine) grater. Decorate as you like. Give the finished zucchini cake at least 2 hours to soak in the refrigerator. Once the cake has soaked through, remove the parchment by pulling both strips of parchment at the same time and drawing them in opposite directions. That’s it—the zucchini cake is ready! Enjoy!