Zucchini and Cottage Cheese Snack Cake

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.
cook time: 40 min
Noah Merrick
Zucchini and Cottage Cheese Snack Cake

Nutrition Facts (per serving)

124
Calories
6g
Fat
8g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Zucchini 500 g
Wheat flour 100 g
Eggs 2 pc
Baking powder 0.2 tsp
Vegetable oil 1 tbsp
Salt to taste

Filling:

Cottage cheese 400 g
Garlic 4 clove
Arugula 50 g

Decoration:

Arugula to taste
Cherry tomatoes to taste

Recipe instructions

Step 1

Step 1
Prepare food. Wash greens and vegetables.

Step 2

Step 2
Grate the zucchini on a coarse grater, add salt, stir, and let stand for 10 minutes.

Step 3

Step 3
Drain off the released juice. Add eggs, salt and mix.

Step 4

Step 4
Pour flour and baking powder into the zucchini. Mix everything well.

Step 5

Step 5
In a preheated frying pan with vegetable oil, fry the zucchini pancakes until golden brown.

Step 6

Step 6
Filling. Pass the garlic through a press.

Step 7

Step 7
Wash the greens, dry and finely chop.

Step 8

Step 8
Combine cottage cheese, garlic and herbs.

Step 9

Step 9
Mix well until smooth.

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.

Additional rubrics

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