Zucchini Cake
Description
The appetizer is quick and easy to prepare. This recipe can confidently be called diet-friendly, but if you want to treat your family, you can replace the sour cream with mayonnaise and lightly fry the zucchini—it will turn out incredibly delicious. In addition, feta or brynza can be replaced with Adyghe cheese, and you can add a little rosemary and green onion to the herbs. It is best to use medium-sized zucchini so the “cake” turns out compact. Note that the processed cheese should not be the classic kind, but the soft variety (such as “Yantar”). Serve the appetizer at the table.
Instructions
- 1
Step 1
1. Cut the zucchini into long slices. Arrange the slices on a baking sheet and bake in the oven for 20–25 minutes at 200°C until tender.
- 2
Step 2
2. Cool the zucchini. Prepare the cream: mix soft processed cheese with thick sour cream and chopped herbs. Add minced garlic, salt, and pepper to taste.
- 3
Step 3
3. Grate Adyghe cheese/feta/brinza on a coarse grater. Arrange the zucchini strips on a plate in a square and spread with the cream. Sprinkle with hard cheese, then add another layer of zucchini.
- 4
Step 4
4. Repeat until you run out of ingredients. Garnish the cake with grated cheese. Refrigerate the cake for 2–4 hours.