Hearty low-calorie recipes

Salty zucchini cake with chanterelles

I had made a delicious zucchini roulette with chanterelles. I ate so quickly that I decided I needed another one. But this time it was made in the form of a cake.

Salty zucchini cake with chanterelles
Servings6 Servings
CategoryDifficultyEasy
Ingredients for Biscuit
 3 Eggs
 800 g Zucchini
 200 g Kefir (I happened to have 3.2%)
 150 g Flour (I use corn flour, but can any others)
 Salt, pepper, dill
Ingredients for filling
 600 g Gailenes
 150 g Carrot
 220 g Onion
 15 g Garlic
 40 g Dilles
 30 g Green feather onion
 200 g Cheese Strongman (or other flat cheese)
 1 tsp Baking powder
 Salt, pepper to taste
Preparation
1

First cut the chanterelles, onions, grate the carrots, squeeze the garlic: put everything on the pan and add the spices sacep / sauté. Set aside to cool.

2

Grate the cheese, cut the greens.

3

Grate the zucchini and set it aside, pouring a little salt on them to melt.

4

To the eggs add kefir, spices (with salt carefully, because zucchini was already poured salt) flour, spices, garlic, part of the greens, baking powder.

5

Cover the baking paper with a little oil and grease it (the safe remains unsafe for easier removal!).

6

Put the zucchini mass on the paper and smooth. Put in the oven at ~ 175 degrees and bake ready (~ 20-25 minutes).

Salty zucchini cake with chanterelles

7

Fried chanterelles with onions, carrots mixed with cheese and the remaining greens.

8

Carefully tilt the finished "biscuit" onto the other baking paper to remove the paper just as carefully. Cool and cut into 4 equal parts.

9

Put the filling on top of each layer, press.

10

Put the cake in the oven for ~ 8-10 minutes to melt the cheese.

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Nutrition Facts

Serving Size 2550

Servings 6


Amount Per Serving
Calories 304.5
% Daily Value *
Total Fat 11.86g19%
Total Carbohydrate 35.67g12%
Protein 22.1g45%

* 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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