Zucchini Cake with Tomatoes and Garlic
Original, bright, and impressive, made from ordinary ingredients! Zucchini Cake with Tomatoes and Garlic is a delicious snack recipe that will decorate any table. It is made from zucchini pancakes spread with mayonnaise and layered with tomatoes. All ingredients are accessible and inexpensive.
Updated : 16 September, 2025
Easy
About 20 min.
Ingredients
2
Young courgettes
3
Eggs
1 cup
Wheat flour
2
Tomato
5 tablespoon
Mayonnaise
2
Garlic
to taste
Greens
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Choose young zucchini with tender skin and small size. You may need more tomatoes depending on slicing.
Step 2
Wash, dry, and trim zucchini ends. Peel if necessary; for mature zucchini, remove tough skin and seeds. Grate on a coarse grater. Squeeze out excess juice.
Step 3
Beat eggs into the zucchini. Wash eggs thoroughly before use. Add salt and pepper. Mix until smooth.
Step 4
Gradually add flour, mixing after each addition. Amount may vary depending on zucchini juiciness, egg size, and flour type. Aim for a thick pancake-like batter.
Step 5
Heat a nonstick pan over medium heat. Add a little vegetable oil and spread. Spoon batter and spread thinly to form pancakes.
Step 6
Fry until golden on one side, flip, and cook until done. Repeat with remaining batter. Make 5 pancakes. Cool completely.
Step 7
Peel and mince garlic, then mix with mayonnaise.
Step 8
Wash and dry tomatoes. Slice into rounds or cubes. Slicing into rounds may require more tomatoes.
Step 9
Assemble the cake by spreading each zucchini pancake with garlic-mayonnaise and layering with tomatoes.
Step 10
Decorate the top with herbs and tomato pieces.
Step 11
Serve to the table. Enjoy!