Snack zucchini cake with cottage cheese

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.
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Emma SmithEmma Smith
Author of the recipe
Snack zucchini cake with cottage cheese
Calories
187Kcal
Protein
12gram
Fat
9gram
Carbs
12gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 8
0.2teaspoon
1tablespoon
to taste
4cloves of garlic
to taste

Step-by-step preparation

Cooking timeCooking time: 40 mins
  1. STEP 1

    STEP 1

    Prepare food. Wash greens and vegetables.

  2. STEP 2

    STEP 2

    Grate the zucchini on a coarse grater, add salt, stir, and let stand for 10 minutes.

  3. STEP 3

    STEP 3

    Drain off the released juice. Add eggs, salt and mix.

  4. STEP 4

    STEP 4

    Pour flour and baking powder into the zucchini. Mix everything well.

  5. STEP 5

    STEP 5

    In a preheated frying pan with vegetable oil, fry the zucchini pancakes until golden brown.

  6. STEP 6

    STEP 6

    Filling. Pass the garlic through a press.

  7. STEP 7

    STEP 7

    Wash the greens, dry and finely chop.

  8. STEP 8

    STEP 8

    Combine cottage cheese, garlic and herbs.

  9. STEP 9

    STEP 9

    Mix well until smooth.

  10. STEP 10

    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.