Zucchini cake with cheese and vegetable filling

Delicate and very tasty summer vegetable zucchini cake.

Ingredients

• Medium zucchini - 1 pc. (or two smaller ones)
• Medium-sized carrots - 2-3 pcs.
• Onion - 1 pc.
• Eggs - 1-2 pcs.
• Flour - about 5 tbsp. l.
• Cheese - 150 g
• Mayonnaise - to taste (2-3 tablespoons)
• Garlic - 2 cloves
• Vegetable oil - 2-3 tbsp. l.
• Greens - to taste
• Salt - to taste

Directions

1. We rub the zucchini on a coarse grater, squeeze the juice. Add eggs, salt, flour and knead the dough.
2. We rub the carrots on a grater. Finely chop the onion. Fry onions and carrots in a heated pan with a little oil.
3. Add grated cheese to the fried vegetables, squeeze the garlic there. Mix with mayonnaise. It would be nice to add greenery there, but I didn’t have it.
4. We spread the dough on a preheated pan with oil, distribute it evenly over the bottom of the pan and fry the pancakes on both sides until golden brown.
5. We collect squash cake. To do this, we coat our pancakes with cooked cheese and vegetable filling.
6. And leave the squash cake to soak (in the refrigerator, for an hour and a half).
7. Enjoy your meal!