Hearty low-calorie recipes

Zucchini pancake cake

Zucchini / courgette "mania" continues! Something incredibly delicious and hearty!

Zucchini pancake cake
Servings8 Servings
CategoryDifficultyEasy
Ingredients for pancakes
 3 Eggs
 1180 g Zucchini
 4 Garlic cloves
 200 g Flour (I use corn)
 30 g Dilles
Ingredients for filling
 5 Boiled eggs
 400 g Carrots (cooked)
 200 g 10% Cheese (or Cheese Man)
 200 g Skimmed milk curd
 4 Garlic cloves
 Salt, garlic, spices of your choice, you can add greens.
Preparation
1

Grate the zucchini, add salt and set aside to melt.

2

Squeeze the excess juice, add 3 eggs, dill, garlic, spices of your choice, flour. Mix everything and bake pancakes. (on very low heat / low temperature).

3

Grate carrots, eggs, cheese, cut dill.

4

Carrots, eggs, cheese mixed with cottage cheese, add dill, salt, spices of your choice.

5

Place the first pancake and apply part of the mass. Put another pancake on top and put the mass on top again. Repeat with the other two pancakes. The latter is covered by the mass.

6

Put the cake in the oven at 180 degrees for ~ 10 minutes to melt the cheese.

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Nutrition Facts

Serving Size 2735

Servings 8


Amount Per Serving
Calories 317
% Daily Value *
Total Fat 9.5g15%
Total Carbohydrate 32g11%
Protein 25.2g51%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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