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Zucchini cake with cheese and carrots

Zucchini and courgettes can be bought all year round! And armed with a little patience, you can make a delicious, delicious savory cake. Something incredibly delicious and hearty!

Zucchini cake with cheese and carrots
Servings6 Serving
CategoryDifficultyEasy
Ingredients for pancakes (pan diameter 28 cm)
 3 Eggs
 662 g Zucchini
 200 g Skimmed milk kefir
 120 g Flour (I use corn flour)
 100 g Carrot
 30 g Dill
 20 g Garlic
Ingredients for cake filling
 5 Boiled eggs
 350 g Carrots (cooked)
 380 g Mayonnaise Hellmans Lighter 3%
 200 g 10% cheese
 90 g Natural yogurt
 15 g Garlic
Directions
1

First rape the eggs and carrots. Cool, peel. Next step: sacep the pancakes.

2

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

3

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, ~ 9-10 minutes on each side).

4

Prepare a cheese salad: grate carrots, eggs, cheese, cut dill - all mixed with mayonnaise, adding salt, spices, dill.

Assemble the cake
5

Place the first pancake on a plate. Spread 30 g of natural yogurt on top.

6

Sprinkle with a little salt, spices. And on top put 1/3 of the cheese salad (for me it was 340 gr - I left part of the prepared cheese salad for breakfast buns).

7

Repeat with the 2 remaining pancakes.

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Nutrition Facts

Finished product weight 1954

Servings 6


1 serving contains
Calories 346.17
% Daily Value *
Total Fat 4.6g8%
Total Carbohydrate 6.47g3%
Protein 4.6g10%

* 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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Jaunais tievēšanas izaicinājums sākas jau 6. maijā, pēc

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They have dropped the excess

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Jaunais tievēšanas izaicinājums sākas jau 6. maijā, pēc

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