Snack squash cake with curd cream

Recipe for snack zucchini cake with curd cream. Soft zucchini cakes are layered with a delicate and airy curd cream with fresh parsley and garlic. Preparing such a zucchini cake is easy and fast

Ingredients

• Zucchini - 600 g
• Flour - 100 g
• Eggs - 2 pcs.
• Baking powder - 1/2 teaspoon
• Vegetable oil - 80 ml
• Salt - to taste
• Ground black pepper - to taste
• Curd - 400
• Sour cream - 3 tbsp. spoons
• Garlic - 4 cloves
• Fresh parsley - 20 g
• For decoration:
• Fresh parsley - 10 g
• Tomato durum varieties - 1 pc.

Directions

1. Rub the zucchini on a medium grater, add 0.5 teaspoon of salt.
2. Stir and leave the zucchini for 10 minutes to extract the juice. Drain the released juice, squeeze the zucchini, but not very much.
3. In a bowl with zucchini, add eggs, salt and pepper to taste and baking powder.
4. We mix.
5. Then add flour and mix.
6. It turns out that such a dough, a little thicker than for pancakes.
7. Pour vegetable oil into a preheated pan and spread the zucchini mixture with a spoon. Spread the batter over the surface of the pan. The thickness of the pancake is about 5 mm.
8. Fry the pancake on both sides until golden brown. Add vegetable oil while frying.
9. Put the finished zucchini pancakes on a plate to cool. I got 6 pieces.
10. Beat cottage cheese with sour cream with a blender until a homogeneous creamy mass.
11. Finely chop the parsley.
12. Peel the garlic and mince with a garlic press.
13. Add garlic, parsley and salt to the curd mass to taste.
14. We mix everything.
15. We spread the curd cream on the pancake and evenly distribute it.
16. Top with a second pancake.
17. So we collect the whole cake from zucchini cakes. We also grease the surface and sides of the squash cake with cream.
18. For decoration, cut the tomato into cubes, finely chop the parsley.
19. We decorate the finished snack zucchini cake with chopped tomato and parsley.
20. Enjoy your meal!