Zucchini cake with processed cheese
4 servings
40 minutes
Zucchini cake with processed cheese is a tender, nutritious, and surprisingly delicious dish that combines the freshness of vegetables with the creamy texture of cheese cream. This recipe, inspired by European cuisine, evokes memories of family dinners and cozy gatherings. The zucchini layers are soft with a light vegetable aroma, while the creamy garlic filling adds spiciness and richness to the flavor. Thanks to the combination of simple ingredients and original presentation, the cake becomes an ideal treat for both festive tables and everyday dinners. It is best served chilled so that the layers gain density and harmoniously reveal their taste. Garnished with fresh vegetables and herbs, it not only pleases the eye but also offers a rich palette of aromas. A true gastronomic delight for lovers of unusual snacks!
1
Grate the zucchini on a coarse grater. Using a fine grater will make everything wet and mushy. A coarse grater is just right.
- Young zucchini: 3 pieces
2
Add eggs, flour, spices, and a spoonful of vegetable oil. Then your cakes won't absorb fat from the pan. Mix well.
- Chicken egg: 4 pieces
- Wheat flour: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Vegetable oil: 40 ml
3
We fry layers for our cake from this mass.
4
Now let's prepare the filling. Grate the cheese on a fine grater, squeeze in the garlic, and add mayonnaise. Mix it, and this will be our cream.
- Processed cheese: 2 pieces
- Garlic: to taste
- Mayonnaise: to taste
5
Now we spread the filling on each layer and stack them on top of each other.
6
The layers should be hot. If they have cooled down, we send the cake to the microwave to melt the cheese and soak the layers.
7
After that, let the cake cool and decorate it to your taste. For example, with tomatoes and greens. It's better to eat the cooled cake; it's denser and tastier.
- Salt: to taste
- Ground black pepper: to taste