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Zucchini is an incredibly versatile food and during its harvest season it’s hard to think of ways to use it all. Because of its neutral flavor and nutritional qualities it is very popular and also appeals to people who focus on healthy eating. It appears in countless recipes for savory and sweet dishes, healthy and unhealthy, prepared on the grill, on the stove, in the oven… This quick recipe for zucchini cake is healthy and light, yet surprisingly tasty and uncomplicated. You’ll see for yourself that it will become a staple in your summer and autumn meal plan.
A few easily available ingredients, a bit of cooking and a great result
To prepare one cake we will need:
- 4 zucchinis,
- 5-6 tomatoes,
- 300 grams of fat-free sour cream,
- 150 grams of quark,
- flour, salt, garlic, cooking oil.
Slice the zucchini into rounds, salt, mix and let them „weep“ for about an hour. Then pour off the excess water, coat in flour and fry in a hot pan with a little oil. Sunflower or olive oil is ideal. Fry the zucchini on both sides. If necessary, you can use two pans at once.
Prepare the zucchini and then just layer one treat on top of another
Prepare a cake pan, baking dish or a small roasting pan. Lay one layer of fried zucchini on the bottom. Next, in a bowl mix the sour cream with the quark and add garlic and salt to taste. Mix thoroughly and then spread part of it over the prepared first layer of zucchini. Wash the tomatoes well, slice them into rounds and layer them on the quark and sour cream mixture. Then add another layer of zucchini, the sour cream with quark and tomatoes and continue until you have used all the ingredients. You should finish with a layer of sour cream with quark. You can decorate the cake with tomatoes and any vegetables or herbs you have on hand. The cake is ready! If you don’t eat it right away, store it chilled. Enjoy your meal!
