Butternut squash cake with tomatoes and mayonnaise-garlic sauce
Zucchinis are used to make fritters, casseroles, stews, and many other dishes. And here is one of the most delicious and original dishes from this vegetable - zucchini snack cake. Juicy and flavorful snack cake is made of tender zucchini cakes, which are smeared with mayonnaise and garlic and supplemented with fresh tomatoes and fried onions and carrots. Very tasty, hearty and beautiful. Products
For the crusts:
Young zucchini - 600 gr
Eggs - 5 pcs.
Flour - 90 gr
Garlic - 2-3 cloves
Salt - to taste
Ground pepper - to taste
Vegetable oil - 40 ml
*
For stuffing:
Carrots - 200 gr
Onions - 200 gr
Tomatoes - 500 gr
Mayonnaise - 100-150 gr
Vegetable oil - 30 ml
Garlic - 1-2 cloves
Fresh parsley - 20 gr
Salt - to taste
Ground black pepper - to taste
Egg (for decoration) - 1 egg
Products needed.
Zucchini are washed and grated on a coarse grater. If zucchini are young, you do not need to cut off the skin.
We put the zucchini in a bowl, add 0.5 tsp. salt.
Zucchini mix with salt, leave for 15 minutes, then squeeze the juice.
To the squeezed zucchini add eggs (5 pcs.).
Wash and shake the parsley, finely chop it and add to the zucchini. Leave a little parsley to decorate the cake.
Garlic (2-3 cloves) peel, we pass through a press and add to zucchini.
All stirred.
Pour the flour.
Also add salt and pepper. Do not forget that zucchini are already a little salted.
Everything is mixed well until homogeneous.
Heat a frying pan (diameter about 18-19 cm) with 10 ml of vegetable oil. Pour about 4 tablespoons of zucchini batter into the pan, smooth it out with a spoon.
Over a low heat fry the zucchini cake for about 3-4 minutes on each side, until browned. Cook 5 layers 3 to 5 mm thick, adding butter as needed.
Boil the rest of the egg for 8-10 minutes after the water has boiled. Then leave egg to cool in cold water.
Peel the onions and carrots.
Grate the carrot on a medium (fine) grater, and cut the onion into medium cubes.
In a pan heat 15 ml of vegetable oil and fry the onion for 5-7 minutes, until transparent and slightly golden.
Then add another tablespoon of oil and add carrots.
Fry the vegetables on low heat, stirring occasionally, for 15-20 minutes, until the carrots are soft. At the end of cooking salt and pepper the vegetables to taste. Done vegetables on a plate and leave to cool.
Dip the tomatoes (400 g, we will keep the rest for decoration) for 20 seconds in boiling water, then leave them in cold water. Peel the tomatoes.
Then peel the tomatoes and cut them into circles about 3-4 mm thick.
Peel the garlic clove, pound it through the press and add it to the mayonnaise. Stir it.
Assemble the snack cake. On a plate put a zucchini cake.
On top of the crust grease mayonnaise.
Carrot and onion divide into 4 parts. Spread one part evenly in a thin layer on the crust with mayonnaise.
Onions and carrots we put tomato slices on top.
Smear the tomatoes with mayonnaise and lay out the next layer.
Lay all the crusts in this way, spread mayonnaise on the last crust.
Peel the boiled egg, grate it on a medium grater and sprinkle on the last layer.
Decorate the cake with the remaining tomatoes (cut them into wedges) and parsley greens.
We put the snack cake in the fridge for a couple of hours.
After that, serve the zucchini snack cake to the table.
Bon appetit