Zucchini Cake

Prepare all the ingredients for the zucchini cake. I used semi-soft cheese for the recipe. The type of cheese does not matter significantly. Choose according to your taste.

Prepare zucchini pancakes for the cake. In a large blender bowl, put the zucchini and peeled garlic. Pre-cut the zucchini into arbitrary pieces to make it easier to chop. Blend the zucchini with garlic. I use young zucchini for the recipe. It has a tender skin, so I chop the zucchini without peeling it. If you are using more mature zucchini, you need to peel and remove the seeds beforehand. If you don't have a blender, you can simply grate the zucchini on a coarse grater and chop the garlic on a fine grater or in a press.

Add an egg, salt, and flour to the grated zucchini. Mix well with a spoon or spatula. The flour should be evenly distributed throughout the mixture. There should be no lumps in the batter.

Grease a pan with a small amount of vegetable oil and place it over medium-low heat. Once the pan is well heated, spoon two tablespoons of zucchini mixture onto it. Shape it into a circle and fry the pancake over medium-low heat until golden brown.

Flip the zucchini pancake onto the other side and continue frying until it reaches a golden brown color. Pay attention to the heat, it should not be too high. Otherwise, the pancake will be overcooked on the outside but raw on the inside.

Repeat the process to fry all the pancakes. With the given amount of ingredients, I was able to make five zucchini pancakes.

Prepare the filling for the zucchini cake. Grate the cheese using a fine grater.

Place cheese in a deep cup and add chopped dill and mayonnaise. Mix everything well so that the mayonnaise is evenly distributed throughout the mixture. If you want to make the cake less calorie-dense, you can replace mayonnaise with sour cream or unsweetened yogurt. In this case, you should check the filling for salt.

Wash the tomato and slice it into thin circles or half circles.

Assemble the zucchini cake. Place a zucchini pancake on a serving plate. Add a little cheese filling on top of the pancake and evenly distribute it over the entire surface of the pancake. It is very convenient to do this with a silicone spatula.

Place the sliced tomato on top. Cover with another zucchini pancake and continue assembling the cake in the same order.

Spread cheese filling on top of the pancake. This will be the final layer.

Garnish the zucchini cake to your liking. I lightly sprinkled it with chopped herbs. You can also use crushed nuts as decoration. They will add a hint of spiciness to the cake. The zucchini cake can be served immediately or chilled in the refrigerator. On the second day, the cake becomes even more interesting and flavorful. The layers are soaked in tomato juice, making them even more tender. This cake can be well-preserved in the refrigerator for up to two days. However, it should be well-packed in a container to avoid absorbing any unwanted odors and prevent the garlic pancake smell from spreading throughout the refrigerator. If you want to make the zucchini cake even more filling, you can add thinly sliced ham in between the layers.

The zucchini cake is ready. Enjoy your meal!