Zucchini cake

Name: Zucchini cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 3 pcs eggs; 600 g zucchini; 1 pcs carrots; 2 tbsp rice flour; 2 tbsp whole wheat flour; to taste dried garlic; to taste salt; to taste black pepper; 300 g natural yogurt; 100 g hard cheese; to taste dried dill; 1 tbsp oil

Zucchini cake with yogurt and cheese, consisting of pancakes layered with filling.

Total: 45 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 202
Protein: 10 g
Fat: 9 g
Carbs: 22 g

Ingredients

for 4 servings

eggs3 pcs
zucchini600 g
carrots1 pcs
rice flour2 tbsp
whole wheat flour2 tbsp
dried garlicto taste
saltto taste
black pepperto taste
natural yogurt300 g
hard cheese100 g
dried dillto taste
oil1 tbsp

Method

7 steps

Grate the zucchini on a coarse grater and the carrots on a medium one. Leave for 5-10 minutes, then squeeze out the excess liquid well.
Add eggs, both types of flour, dried garlic, salt, and pepper to the zucchini-carrot mixture. Mix thoroughly until smooth.
Heat a frying pan with oil over medium heat. Spoon the mixture into the pan to form pancakes.
Fry the pancakes on both sides until golden brown.
For the filling, mix natural yogurt, grated hard cheese, dried dill, salt, and pepper.
Assemble the cake by spreading each pancake with the prepared filling.
Place the finished cake in the refrigerator for 2-3 hours to soak.