Delicious zucchini cake with tomatoes. Zucchini Pancake Cake

06.08.2020

Zucchini cake is an appetizing and easy to prepare dish. A great example of how you can spice up and diversify your daily menu with the same standard food set we use every day. And most importantly, this is easy to do, spending a minimum of time and effort.

In fact, our cake is still the same squash pancakes... However, decorated with a spicy "cream" based on sour cream or mayonnaise. Sprinkled with grated cheese, supplemented varied filling, they appear in a completely new, very attractive and appetizing form.

I will make a version of the zucchini cake with a light vegetable filling and cream based on sour cream, but using this recipe as a guide, you can cook perfectly every time different variants of this dish.

Zucchini cakes are neutral and very delicate taste, which allows you to safely experiment with the components of both the "cream" and the filling. From vegetables and meats to ham, caviar, squid and fish pieces, whatever you like and what you can find in the fridge. Let's get started?

Prepare the ingredients according to the list:

zucchini, chicken eggs, flour - for making cakes of the future zucchini cake
tomatoes, cheese and green onions- For filling
sour cream, garlic, a little salt and ground black pepper - for "cream"

Grate the zucchini and squeeze out the excess juice.

Add 5 eggs, some salt, ground black pepper and mix well.

Add flour. I add about 10-12 rounded tablespoons of flour. Mix the dough ingredients thoroughly. The dough should be thick, like for making pancakes.

Preheat a skillet. Brush with vegetable oil and, after spreading a portion of the dough, smooth it with a spoon along the bottom of the pan, shaping a pancake.

These fluffy pancakes and become the cakes of our zucchini cake. Fry the cakes for several minutes on both sides, until golden brown.

While the cakes are being fried, you can prepare a "cream" for our cake. To do this, mix sour cream, a few chopped cloves of garlic. Add salt and ground black pepper to taste. You can additionally add fresh herbs, use cream cheese, mayonnaise or a combination of sour cream and mayonnaise instead of sour cream.

Prepare the filling for the cake. I chopped tomatoes and green onions, grated cheese.

When the cakes are ready, they need to be chilled before starting to assemble the cake. In a frying pan with a diameter of 22 centimeters, I get 7-8 cakes.

Smear the cooled zucchini cake with the prepared cream. Lay out the filling.

Repeat layers.

Decorate squash cake optional. I was in a hurry all morning, and this is probably why the theme of watches arose.

Zucchini cake is ready. It is advisable to cool it and let it brew in the refrigerator for several hours before serving. But to be honest, we always skip this stage and move on to the most delicious - to tasting.

Cut the cake into portions and serve. Bon Appetit!

What is cake? Most often - cakes, stacked on top of each other and smeared with cream. However, even without changing the structure, the cake can be prepared unexpectedly, unusual. Why not make a squash cake snack, for example?

Cakes from grated zucchini fried in a pan, and sautéed carrots and onions mixed with mayonnaise serve as cream and filling. Fresh tomatoes will add extra juiciness to the snack squash cake, well, and cheese will decorate and complement the dish. An appetizer cake will definitely not go unnoticed, its appearance attracts surprised looks, and the taste is very pleasing - it is excellent and well balanced.

Ingredients

zucchini 500 g
egg 2 pcs.
carrots 2 pcs.
onion 2 pcs.
flour 5 tbsp. l.
tomato 4 pcs.
mayonnaise 150 g
garlic 2 cloves
hard cheese 100 g
vegetable oil

Zucchini cake recipe step by step

Prepare necessary products... For squash, cut off the skin and remove the seeds and soft inside (if any). Peel and rinse carrots and onions.
Grate the zucchini on a beetroot grater, break the eggs.
Mix. Add salt and flour.
Stir well again so that no flour lumps remain. If the dough turns out to be too thin, you need to add a little more flour, otherwise the cake cannot be turned over. Here, be guided by the situation, because the liquid content in the zucchini may be different, depending on this, adjust the amount of flour added.
In a skillet, heat well a little vegetable oil... Spoon the squash dough in as thin an even layer as possible over the entire surface. Fry over medium heat on both sides until light crust appears. Bake the rest of the pancake cakes in this way. You will get 4-5 of them (the diameter of the frying pan is 23 centimeters).
For the filling, grate the carrots, cut the onion into half or quarter rings. Salt in vegetable oil until golden brown. Chop the garlic.
Add mayonnaise and stir.
All the components are ready, and you can start assembling. Place the zucchini crust on a plate.
Spread generously with the filling. There should be a lot of it, so the zucchini cake will be tastier.
Lay out the chopped tomatoes, you can alternate red and yellow, it will come out more beautiful and more interesting.
In this way, collect the cake completely.
Trim the edges if necessary. Coat the sides and top with mayonnaise.
Sprinkle with finely grated hard cheese. Decorate as desired, you can use tomatoes, fresh herbs. Before serving, be sure to let the squash cake soak in the refrigerator for at least a few hours, ideally overnight.

On a note:

- mayonnaise in the filling can be easily replaced with sour cream, or both can be used in a 1: 1 ratio;

- greens can be added both to the dough and to the filling, dill is well suited;

- how younger zucchini, the softer the cake will be.

Zucchini cake can be categorized as main courses and snacks. This is a nutritious, satisfying and colorful delicacy in terms of taste. The ingredient composition can be different. It is at the demonstration of a large number of fillings that the material will be directed.

The classic recipe for zucchini cake is the version with tomatoes.

Zucchini cake - what to take for cooking:

five young zucchini;
3 eggs;
6 tomato;
150 g flour;
200 ml mayonnaise;
4 cloves of garlic;
take herbs (dill, parsley), spices (salt, pepper) to taste;
oil for frying zucchini cakes.

Read on how to make a simple zucchini cake:

Zucchini, preferably young, washed, peeled, and chopped with a coarse grater. Add a little salt and wait 15 minutes. The last manipulation will allow you to remove excess liquid from the zucchini.
In order not to waste time in vain, we will spend it on preparing tomato and garlic dressing. Cut the tomatoes into thin, neat circles. We make garlic dressing on the basis of mayonnaise and garlic passed through a press.
Next, we throw the zucchini into a colander and, squeezing the mass with our hands, remove the excess liquid.
After completing the spin, break the eggs into the zucchini mass, add chopped herbs, spices. And, having mixed well, we proceed to the next stage: adding a sticky base - flour.
Don't worry if, after adding all the flour, your dough still hasn't reached the perfect consistency, like for pancakes. Remember that we cook in zucchini, and they may require more flour depending on the moisture content. In order not to worry about the possibility of destruction of the courgette cakes, add a little starch. It will hold the dough together and allow you to flip the pancakes without difficulty.
The dough is ready. It remains to lay it out on a greased and hot frying pan, spreading it over the surface with an ordinary tablespoon.
Zucchini pancakes are prepared similarly to regular pancakes - until cooked and on both sides. In this case, the cooking time will be slightly longer, since our pancakes should be denser and thicker.
After frying all the biscuits, put them on a paper towel and wait for them to cool.
The cakes are cold, the tomatoes are chopped, and the garlic dressing has been waiting for its time for a long time, so we start assembling the cake from squash pancakes:

First coat each zucchini pancake garlic dressing... For the perfect taste, we recommend removing the sample from the cakes by cutting off a small piece. If the amount of spices is not enough, then supplement it with a cream.
Put the tomatoes on the dressing.

If desired, lightly sprinkle everything with chopped herbs, let the cake soak a little, and we can safely enjoy its amazing taste.

Zucchini cake: cook with tomatoes and cheese

The option of making a cake from zucchini with cheese has a small peculiarity - it must be baked in the oven until ready.

Zucchini cake with tomatoes and cheese - what to take for cooking:

3 medium-sized zucchini;
2 eggs;
2 tomatoes;
200 g of cheese;
200 g flour;
200 ml mayonnaise;
3 cloves of garlic;
greens, spices to taste.

Grind clean and dried zucchini into a coarse grater.
This recipe does not require reclining in a colander, so we immediately break the eggs to the zucchini.
Add spices with flour. We knead everything and check the dough: it should be like good fat sour cream
We warm up the pan well and, having smeared it with oil, spread a small amount of dough, leveling the surface well. Each pancake is about 0.5 cm thick.
Having laid out the pancakes on a paper base, we wait for cooling, at this time we cut the tomatoes into circles and prepare the cream from chopped garlic, mayonnaise and herbs.
Cheese: it must be grated into a coarse grater.
We begin to collect the cake. We do this on parchment laid out on a baking sheet. Crust - cream - tomatoes - cheese. This sequence must be followed until the complete end of the ingredients. An exception may be the top cake: it is enough just to grease it with cream and sprinkle with cheese.
We bake a cake of squash pancakes with tomatoes and cheese in the oven for half an hour, observing a temperature regime of 200 ° C.

Despite being baked in the oven, this cake is traditionally served as a cold snack.

Zucchini cake with carrots and onions

The recipe for making a cake with carrots is a more laborious, but no less tasty variation on the execution of a squash delicacy.

What we need:

2 large carrots;
3 onions;
2 tomatoes;
5 cloves of garlic;
150 g of cheese;
4 zucchini;
2 eggs;
200 g mayonnaise;
flour.

Let's get down to the cake making process:

You can use one of the two previously described options for making squash pancakes.
The peculiarity of the recipe is that you do not need to wait for the cakes to cool. You can collect the cake based on hot pancakes.
Let's get down to stuffing. Saute the grated carrots and chopped onions in vegetable oil.
Combine garlic with mayonnaise and herbs.
Cut the tomatoes into circles.
Grind the cheese.
Now we collect the cake: cake - cream - sautéed vegetables - tomatoes - cheese.

Zucchini cake with carrots and onions turns out to be very tasty: you can serve it both hot and chilled.

Cooking recipe with mushrooms

Snack cake from zucchini with mushrooms turns out to be delicious and nutritious.

For cooking we need:

2 large zucchini;
400 g champignons;
1 onion;
3 cloves of garlic;
200 ml mayonnaise;
dill, spices, oil to taste if necessary.

Let's start making a squash cake:

The cooking process for squash pancakes is described in the first two recipes: you can use any option.
We also prepare a cream based on mayonnaise and garlic according to basic recipes.

Since the process will differ in the filling, we will focus on the preparation on it:

Cut the onions into half rings. We send to be sautéed in vegetable oil.
At this time, we cut the mushrooms, send them to the mushrooms and fry until tender.

Putting together the cake: cake, cream, fried onions with mushrooms.

Let the cake soak a little and enjoy its incredible taste.

Ground beef cake with zucchini

The recipe differs from the previously presented ones: for a change, we will move away from the base in the form of zucchini pancakes, and we will make something like a cocoon from the zucchini, in which the meat filling will be baked.

Let's prepare the following ingredients:

4 medium zucchini;
400 g each ground beef, tomato and mushroom;
2 large onions;
3 tbsp. l. rice;
200 ml sour cream.

And don't forget about spices and herbs.

Let's get down to the process of making a delicious minced beef cake with zucchini:

Let's prepare the filling. To do this, fry chopped mushrooms and onions in vegetable oil. Salt and pepper, focusing on your taste.
To avoid the appearance of an unpleasant film, fry the minced meat a little, and then combine it with rice already boiled until half cooked. Salt and pepper lightly - remember that other ingredients will be seasoned, so do not overdo it.
Cut the tomatoes into circles.
Now attention! Zucchini according to this recipe must be cut into slices - thin strips. It is convenient to use a vegetable peeler for this. The thickness of each slice is about 2-3 mm. The leaves should bend well.
Put the zucchini with an overlap in a baking dish. We leave one edge free - we will use it to cover our dish on top. Salt and pepper so that the zucchini does not turn out bland.
Put the minced meat with rice in the middle.
Now zucchini again. For the middle layer, the slices can be halved in length.
Put onion and mushroom frying on zucchini.
Tomatoes follow.
We coat everything with sour cream. Optionally, add cheese to the recipe.
We connect the free edges of the lower zucchini so that we get a cocoon with an internal filling of minced meat, mushrooms with onions and a tomato. If a gap has formed in the middle: cover it with tomatoes.
We coat the zucchini with sour cream and set to bake for 40 minutes.

We observe the temperature regime at 190 ° C.

Ground beef cake with zucchini prepared in this way turns out to be very tasty and, just as important, satisfying and nutritious.

Vegetable cake: zucchini version with cottage cheese

The process of making a zucchini cake is not much different from a zucchini cake. But there is one filling that maximizes the taste of zucchini - cottage cheese.

It is about how to make a zucchini cake with cottage cheese, read on.

What you need to take from the products - for the test:

2 zucchini;
5 eggs;
130 g flour;
spices and oil.

For filling and cream:

200 g of cottage cheese;
150 g sour cream;
2 cloves of garlic;
1 fresh cucumber and a tomato.

Let's start cooking:

Let's prepare the dough based on the declared set of products using the already proven technology. Fry thin, delicious pancakes.
Cream: we make it on the basis of cottage cheese, garlic, cucumber and sour cream chopped through a grater. The last ingredient can be substituted with yogurt or mayonnaise.
We coat the finished cakes with cream, supplement with tomato circles and repeat the layers until the ingredients are completely consumed.

Let it brew for a couple of hours in the cold and enjoy.

Zucchini pancakes and bacon cake

The recipe can be called ideal alternative for a lazy or busy housewife, the only thing that needs to be done is to cook pancakes using the previously voiced kneading and frying options, and smear them with cream, shifting everything with strips of bacon and tomato.

Ingredients for the dough:

900 g zucchini;
3 eggs;
160 g flour;
greens.

Ingredients for the cream and filling:

2 tomatoes;
3 cloves of garlic;
250 g mayonnaise;
5 strips of bacon.

How to make bacon zucchini cake?

With a wave of the hand, and to be honest, using the first recipes, we turn zucchini, eggs and flour into pancakes.
We coat them with a cream of chopped garlic and mayonnaise.
Put the tomatoes and bacon on top.
Repeat layers as long as there are ingredients.
Coat the top layer with cream and put the cake in the refrigerator.

After a couple of hours, you can already eat the appetizer.

Zucchini cake: a snack recipe with crab sticks

To make a crab meat filling, take:

packaging of crab sticks;
150 g of cheese;
a few cloves of garlic;
mayonnaise.

Cooking process:

Finely grind into a coarse grater crab sticks and cheese.
But chop the garlic into a fine grater.
We mix cheese, garlic and mayonnaise. At the same time, we leave a little cheese to decorate the top layer.
We coat the biscuits with the finished cream, sprinkle them with crab sticks over the cream.

We finish the cooking process with the final touch: sprinkling in the form of cheese.

Have you been "overwhelmed" with the zucchini crop? Let's figure out what you can make delicious from them! Zucchini is the most popular, affordable and budget vegetable when you buy it in the market. And if you grow it yourself, then you know how great it can disfigure a zucchini! Especially if you miss the moment and the zucchini are no longer thin, young, which are delicious to fry in flour and stew for mashed soups and stews, but huge, like airships! They lie in the sun, warm their white sides, and the gardeners think: what to do with this wealth? But also with old zucchini, which have a coarse skin and large seeds, there are many delicious recipes... For example, stuffed zucchini... Or even ... squash cake!

A snack cake made from squash pancakes is an interesting alternative to a liver cake, and you can cook it in the summer, just for dinner, and for a festive feast.

This cake may not be sweet, but a snack, but it turns out to be so unusual, appetizing and bright that your household and guests will be delighted with the new summer dish! And, perhaps, they will not immediately believe that such a spectacular appetizer can be made from zucchini. And when they believe, they will ask for a recipe!

Ingredients for Zucchini Pancake Cake

For pancakes:

Large zucchini - 2 pcs.;
Onion - 1 pc.;
Large eggs - 3 pcs.;
Flour - 8 tablespoons (full, with top);
Vegetable oil - 1 tablespoon in dough, plus for frying;
Salt - 1 teaspoon or to taste
Ground black pepper - a pinch.

For the layer:

Sour cream - 7 tablespoons;
Unrefined olive oil - 3 tablespoons;
Lemon juice or vinegar - 1 tablespoon;
Mustard - 0.5-1 tsp;
Salt and pepper to taste.

This is for the dressing sauce, which is best used instead of mayonnaise. Also for a snack "cream" you will need:

1-2 cloves of garlic;
Several sprigs of herbs - dill, parsley;
50 g of hard cheese.

For decoration:

2-3 small tomatoes;
Greens - basil, parsley.

Method for making squash pancake cake

Let's fry the squash pancakes for the cake. By the way, they are very tasty to eat and just like that - tender zucchini pancakes, melting in your mouth, and even healthier than traditional flour.

Wash the zucchini, peel them. We also peel the onion.

We twist zucchini and onions in a meat grinder. You do not need to drain the juice.

Salt, pepper, add eggs, mix.

Add flour, mix thoroughly again. We collect flour with full spoons, with a large slide - it is important that the correct proportions of zucchini-egg-flour are maintained in the dough, then the pancakes will turn out to be tender, but will not tear when turned over.

Then pour in sunflower oil and mix thoroughly again. The pancake dough is ready.

I fry zucchini pancakes in a special pancake pan so that they don't stick and break, as they are very tender. But I think you can also use a regular frying pan - the main thing is to thoroughly grease it with a thin layer of oil before each new pancake. I wrap a piece of cotton wool in cheesecloth, dip it in a saucer with vegetable oil and grease the pan - not abundantly, but evenly.

Warm up the pan well, pour 4 tablespoons of dough in the center and quickly distribute with a spoon to make a plump pancake the size of a plate. Not worth doing squash pancakes large, then it will be difficult to turn them over.

Fry the pancake over medium heat for about 2 minutes. When it starts to blush from below, and changes color from above, gently turn it over with a wide spatula. Do not rush to turn the unburned pancake, it will break. If even well-toasted pancakes break, try adding 1-2 tablespoons of flour to the dough.

And when it's fried on the second side, remove it on a plate. I cover the pancake with a saucepan lid, turn the pan over so that the pancake is on the lid, and then, with a quick movement of my hand, transfer it to the plate.

We leave a stack of ready-made pancakes - let them cool, and in the meantime, prepare the filling for the cake.

You can grease the cake with mayonnaise or sour cream, but I recommend that you make a dressing sauce: it will be healthier than the first option, and tastier than the second. The sauce is prepared in five minutes, and tastes better than purchased mayonnaise.

Mix olive oil, mustard, lemon juice, salt and pepper, mix. Add sour cream and mix thoroughly again. Ready. We used this sauce in the recipe, and it is suitable for all salads and appetizers where the recipe requires mayonnaise.

Pass the garlic through a press, or three on a fine grater, or finely chop. Grind clean greens. Add herbs and garlic to the sauce, mix.

Grate the cheese separately on a coarse grater. Cut the tomatoes into slices 2-3 mm thick.

We collect the cake: put the first pancake on the dish, grease it with sauce, sprinkle with grated cheese. Put the second pancake on top, also coat with dressing and sprinkle with cheese. Additionally, you can layer the cake with tomato circles - or leave them for decoration.

Grease the top pancake with sauce, lay tomatoes beautifully on the cake, decorate with green leaves. Green and purple basil will look very impressive next to bright tomatoes - and in addition to colors, spicy greens will give the dish an exquisite aroma.

Let the squash cake soak for half an hour. Then cut the cake into portions and serve.

In vegetable season, such a dish can be made at least every day. It is prepared quickly and easily from the available ingredients.

Ingredients

6 small zucchini;
salt to taste;
3 eggs;
1 bunch of dill + a few twigs for decoration;
ground black pepper - to taste;
5-6 tablespoons of flour;
200 g;
4 cloves of garlic;
4 large tomatoes.

Preparation

Grate the zucchini with a coarse grater. Young ones do not need to be peeled, but in old ones it is better to remove the skin and seeds. Season vegetables with salt, stir and leave for 15 minutes.

During this time, the zucchini will be juiced. Put them in a colander and remember well with your hands to glass excess liquid. Transfer vegetables to a bowl, add eggs, finely chopped dill and pepper and stir to combine.

Add flour and combine everything thoroughly again. The dough should not be watery. So you can add more flour than indicated in the ingredients.

The cake turns out to be very tender and airy. And zucchini pancakes, which serve as cakes, go well with any fillings. So they can be baked separately.

Ingredients

1 onion;
a few tablespoons of vegetable oil;
1 small vegetable marrow;
½ teaspoon sugar;
a pinch of salt;
4 eggs;
4-5 tablespoons of flour;
100 ml of milk;
100 g of hard cheese;
100 g feta cheese;
150 g sour cream, 15% fat;
a sprig of dill.

Preparation

Cut the onion into half rings and place in a skillet with heated oil. Stir until golden brown over medium heat.

Add the peeled and diced courgette. Reduce heat and cook, covered, until the courgette is tender.

Transfer vegetables to a bowl, grind them with a blender until smooth and cool slightly. Add sugar, salt, 1 a raw egg and mix thoroughly. Pour in half and combine the ingredients well again.

Add flour and knead the dough. Pour in some vegetable oil and remaining milk and mix well. You should have a thick dough.

Heat the oil in a skillet and add some of the dough. Spread it with a spatula all over the pan. Bake the pancake for about 2-3 minutes on each side until golden brown. Fry the remaining dough in the same way.

You can use just fried mushrooms as a filling. However, tomatoes and cheese will add even more bright taste... The cakes also turn out to be unusual: carrots and oatmeal are added to the zucchini.

Ingredients

2 small zucchini;
2 carrots;
salt to taste;
1 onion;
a few tablespoons of vegetable oil;
300 g champignons;
3 cloves of garlic;
2 eggs;
4–5 tablespoons of finely ground oatmeal;
250 g sour cream, 15% fat;
½ bunch of dill;
½ bunch of parsley + some sprigs for decoration;
200 g of hard cheese;
3 large tomatoes.

Preparation

If the courgettes are old, peel and seed them. Coarsely grate the zucchini and carrots into one bowl. Season vegetables with salt and stir. Put them in a colander and let sit for 15-20 minutes.

Meanwhile, chop the onion and fry until golden brown in a skillet with heated oil. Add chopped in small pieces and cook for a few minutes. Put chopped garlic in a pan, stir, fry for another minute and remove from heat.

While the mushrooms are cooling, carefully squeeze the courgettes and carrots with your hands to remove excess liquid from them. Add eggs, stir, stir in oatmeal and combine the ingredients well again.

Heat the oil in a clean skillet, add some of the dough and flatten. Fry covered for 3-5 minutes on each side until golden brown.

To flip a pancake, you can tip it onto the lid.

Prepare a few more cakes from the remaining dough.

Combine the mushrooms with sour cream and chopped herbs. Grate the cheese and cut the tomatoes into thin slices.

Place the first crust on a serving platter. Distribute a part on it mushroom filling, sprinkle with cheese, put tomatoes and lightly salt.

Repeat until you run out of cakes. The last layer should be cheesy. Decorate ready cake parsley leaves.

This delicate cake baked in the oven. It can be served hot or cold.

Ingredients

2 small zucchini;
3 eggs;
1 teaspoon
salt to taste;
a mixture of peppers to taste;
250 g flour;
150 ml of milk;
a few tablespoons of vegetable oil;
3 carrots;
2-3 onions;
500 g minced chicken;
1 bunch of dill;
4 tablespoons sour cream;
100 g of hard cheese.

Preparation

Grate the courgettes on a fine grater, add eggs, turmeric, salt and pepper mixture and stir. Add flour and stir again. Pour in milk and a couple of tablespoons of butter and knead to a thin dough. Leave it on for 15 minutes at room temperature.

Heat oil in a skillet and fry thin squash pancakes. They should be browned on both sides.

Grate the carrots on a coarse grater and chop the onion into small cubes. Lightly fry the onions in a pan with heated oil, add the carrots and cook for another 5-7 minutes, stirring occasionally. Combine with chopped dill, salt and pepper mixture.

Place the first pancake on the bottom of the baking dish. Spread some of the minced meat and some of the fried vegetables over it in a thin layer. Repeat the layers a few more times. There should be a pancake on top.

Cover the dish with foil and place in an oven preheated to 180 ° C for 20-25 minutes. Mix sour cream and grated cheese... Remove the cake from the oven, remove the foil, and brush the top with the cheese mixture.

Bake the cake without foil for about 20 minutes until golden brown.

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Your loved ones will never guess what this delicious dessert is made of!

Ingredients

For cakes:

170 g butter;
300 g sugar;
a pinch of vanillin;
3 eggs;
190 g flour;
180 g cocoa;
1 teaspoon
1 teaspoon of baking soda;
½ teaspoon salt;
½ teaspoon cinnamon
240 ml of milk;
1 small vegetable marrow;
some vegetable oil.

For the cream:

230 g butter;
120 g cocoa;
370 g icing sugar;
2 tablespoons of instant coffee;
120 ml of milk.

Preparation

Mix the oil with a mixer room temperature and sugar until creamy. Add vanillin and eggs and beat again.

V separate container combine flour, cocoa, baking powder, baking soda, salt and cinnamon. Pour flour into the oil mixture, pour in milk and mix well. Add grated zucchini and stir again.

Grease two 22 cm baking tins with butter. Spread out the dough and bake at 160 ° C for about 30 minutes. If you only have one mold, cook the cakes one at a time.

Beat all the ingredients for the cream with a mixer until smooth. Place the cooled crust on a serving platter, brush the top with cream and cover with a second flatbread. Saturate the top and sides of the cake with the remaining cream.