Snack zucchini cake with cottage cheese

Name: Snack zucchini cake with cottage cheese
Total time: 40 min
Yield: 8
Ingredients: 500 g Zucchini; 100 g Wheat flour; 2 Eggs; 0.2 teaspoon Baking powder; 1 tablespoon Vegetable oil; to taste Salt; 400 g Cottage cheese; 4 cloves of garlic Garlic; 50 g Arugula; to taste Arugula; to taste Cherry tomatoes

A bright and tasty dish for the holiday table! This zucchini cake with fresh herbs looks beautiful on the table. I found the recipe in one of the issues of the magazine “I Love to Cook” in 2012. Since then I have been making this cake periodically, because... the guests really like it.

92

15607

Brooklyn Smith

Recipe author

Calories

187kcal

Protein

12g

Fat

9g

Carbs

12g

*Nutrition per serving

Ingredients

Servings: 8

500g

100g

2

0.2teaspoon

1tablespoon

to taste

400g

4cloves of garlic

50g

to taste

to taste

Step-by-step preparation

Cooking time: 40 mins

STEP 1
Prepare food. Wash greens and vegetables.
STEP 2
Grate the zucchini on a coarse grater, add salt, stir, and let stand for 10 minutes.
STEP 3
Drain off the released juice. Add eggs, salt and mix.
STEP 4
Pour flour and baking powder into the zucchini. Mix everything well.
STEP 5
In a preheated frying pan with vegetable oil, fry the zucchini pancakes until golden brown.
STEP 6
Filling. Pass the garlic through a press.
STEP 7
Wash the greens, dry and finely chop.
STEP 8
Combine cottage cheese, garlic and herbs.
STEP 9
Mix well until smooth.
STEP 10
Grease the pancakes with curd filling and stack on top of each other. Decorate the top of the cake with cherry tomatoes and herbs.