Healthy Zucchini Cake
Description
The appetizer is prepared quickly and easily. If desired, you can add pressed garlic cloves to the curd mixture if you like their flavor in the dish. Garnish the torte to your taste with fresh herbs, vegetable slices, berries, etc. When serving, it can be cut into individual portions. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the listed ingredients. Use vegan mayonnaise or replace it with sour cream or thick plain yogurt.
- 2
Step 2
Wash the zucchini in water, trim the ends from both sides, and grate them on a coarse grater into a deep bowl. Add 2 pinches of salt, mix, and let stand for 10 minutes so the liquid is released. Squeeze out the liquid and drain it.
- 3
Step 3
Beat in the chicken eggs and add ground black pepper. Pour in water and whisk. Be sure to add water.
- 4
Step 4
Add the oat flour and stir it into the mixture. Let the dough rest for 20 minutes so the flour can swell. Then pour the vegetable oil into the dough and mix.
- 5
Step 5
Fry the zucchini pancakes in a skillet for 1–2 minutes on each side without oil, as it is already in the batter. Make them small in diameter so they are easy to flip and will not tear.
- 6
Step 6
Mix the cottage cheese with lean mayonnaise and salt, spread some on a pancake and spread it over the pancake. Rinse the tomatoes and pepper, peel the pepper, and cut out the green cores from the tomatoes. Slice into rounds. Alternate layering the tomato slices and pepper on the pancakes.
- 7
Step 7
Decorate the assembled cake to taste and place it in the refrigerator for 1 hour to soak.
- 8
Step 8
Serve the appetizer torte chilled.