Zucchini cake with tomatoes
4 servings
60 minutes
Zucchini cake with tomatoes is a refined dish of European cuisine that surprises with its simplicity and rich flavor. Its history begins in home cooking, where housewives sought ways to turn available vegetables into something special. Tender zucchini layers soaked in mayonnaise and aromatic garlic harmoniously combine with fresh, juicy tomatoes and greens. Each layer melts in the mouth, offering a blend of lightness and spiciness. This cake is perfect as an appetizer on a festive table or as a light summer dinner. It is great for vegetable dish lovers, bringing freshness and originality to the usual menu.
1
Grate the zucchini (either finely or coarsely), crush the garlic with a garlic press or grate it, add 2 eggs, mix thoroughly, add flour to make the dough thicker than for pancakes, and mix.
- Zucchini: 1 piece
- Garlic: 2 cloves
- Chicken egg: 2 pieces
- Wheat flour: 180 g
- Salt: to taste
- Ground black pepper: to taste
2
Heat a pan with vegetable oil, pour 1/3 of the dough into the pan and spread it over the entire surface (preferably, the future cake should not be too thin, otherwise it will fall apart), fry until golden brown, then carefully flip it using two spatulas.
- Mayonnaise: to taste
3
Are the 3 layers ready? Great. Now take a large plate, place 1 layer on it, spread mayonnaise on it, add sliced tomatoes, and sprinkle a little greenery with garlic. Repeat the same with the 2nd layer. Cover with the 3rd layer, also spread mayonnaise on it, add tomatoes, and sprinkle with plenty of greenery.
- Tomatoes: 4 pieces
- Green: to taste
- Garlic: 2 cloves
- Mayonnaise: to taste