Ingredients: 2 zucchinis; 3 eggs; 4 tomatoes; 300 g sour cream (15%); 5 tablespoons flour; 1 bunch fresh dill; 3 cloves garlic; 2 tablespoons oil; salt to taste.
Preparation
Grate the using a coarse grater, sprinkle with salt, and let it sit for 10 minutes. Once the vegetables release their juice, squeeze out the excess moisture to ensure the cakes aren’t too wet.
In a bowl, mix the grated zucchini with and flour. You can add more salt to taste. The batter should be of medium consistency, similar to pancake batter.
Heat a skillet with oil, pour in 3 tablespoons of the zucchini batter, and spread it into a thin pancake.
Fry the cakes over low heat on both sides until golden brown, then place them on a paper towel to absorb any excess oil.
Mix the minced and with the sour cream. Spread this aromatic sauce over the zucchini cakes, layer them with sliced , and assemble the zucchini cake.
Refrigerate our culinary masterpiece for 2 hours. During this time, the vegetable layers will soak up the juices and sauce, making the dish even tastier and more tender. Before serving, you can garnish the healthy cake with fresh or decorate the top with cherry tomatoes.
Life Hack
If desired, you can fill the zucchini cake with additional layers of boiled eggs, pickles, or grated cheese, add mustard to the sauce, or use mayonnaise instead of sour cream for spreading. For a lighter option, you can bake the cakes in the oven at 180°C (350°F) for 15 minutes instead of frying.