Zucchini cake
7 servings
45 minutes
Zucchini cake is a light, delicate, and aromatic dish from Russian cuisine. Its base consists of airy zucchini pancakes soaked in a spicy mayonnaise sauce with garlic and dill. Slices of juicy tomatoes add freshness, while a light sprinkle of cheese adds a creamy note. This combination of flavors makes the cake versatile: it suits both festive tables and everyday dinners. Cooling before serving allows the layers to soak in, creating a harmony of textures—from crispy crust to soft center. Zucchini cake is the perfect treat for the summer season when vegetables are at their juiciest and most aromatic.
1
Peel the large zucchini and grate it on a coarse grater.
- Zucchini: 1 piece
2
Grate a small carrot on a fine grater.
- Carrot: 1 piece
3
Place the zucchini in a deep bowl and salt it.
- Salt: to taste
4
Add an egg.
- Chicken egg: 1 piece
5
Chop the dill finely.
- Dill: 1 bunch
6
Add mayonnaise and half of the dill to a separate container.
- Mayonnaise: 150 g
- Dill: 1 bunch
7
Pass the garlic through a press and mix until smooth.
- Garlic: 2 cloves
8
Add carrot and the second half of dill to the zucchini. Mix.
- Carrot: 1 piece
- Dill: 1 bunch
9
Add flour and knead the dough like for pancakes.
- Wheat flour: 4 tablespoons
10
Place the zucchini mixture in a well-heated pan with sunflower oil and form a pancake with a diameter of 10-15 cm.
- Sunflower oil: to taste
11
Fry on both sides until golden brown.
12
Grate the cheese on a fine grater.
- Cheese: 50 g
13
Sprinkle a little cheese on each pancake.
- Cheese: 50 g
14
Grease with mayonnaise mixture.
- Mayonnaise: 150 g
15
Slice the tomato into thin rounds.
- Tomatoes: 1 piece
16
Place two circles. Repeat the sequence for all layers.
- Tomatoes: 1 piece
17
Put the finished cake in the refrigerator for 1-1.5 hours.
