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Print Recipe
Snack Cake with Zucchini and Feta Recipe
Easy to prepare cheese and vegetable appetizer for a variety of summer menu. Very tasty snack.
Cook Time 30 minutes
Servings
Ingredients
For pancakes:
For the filling:
Cook Time 30 minutes
Servings
Ingredients
For pancakes:
For the filling:
Instructions
  1. Grate the young zucchini on a large grater. Add salt, mix and leave for 15 minutes to release the juice.
    Grate the young zucchini on a large grater. Add salt, mix and leave for 15 minutes to release the juice.
  2. Squeeze the zucchini from the juice. Add the chopped herbs, eggs, sour cream and pepper. Stir.
    Squeeze the zucchini from the juice. Add the chopped herbs, eggs, sour cream and pepper. Stir.
  3. Add the flour and mix. Flour may need a little more or less depending on the juiciness of the zucchini.
    Add the flour and mix. Flour may need a little more or less depending on the juiciness of the zucchini.
  4. Fry the pancakes in a pan on both sides.
    Fry the pancakes in a pan on both sides.
  5. Fry the pancakes in a pan on both sides.
    Fry the pancakes in a pan on both sides.
  6. Add sour cream and garlic passed through the press to the cheese.
    Add sour cream and garlic passed through the press to the cheese.
  7. Cut the tomato into thin slices. If it is very juicy, you can remove the part with seeds.
    Cut the tomato into thin slices. If it is very juicy, you can remove the part with seeds.
  8. Assemble the cake by layering the pancakes with cheese cream and tomato slices.
    Assemble the cake by layering the pancakes with cheese cream and tomato slices.
  9. Put the snack in the refrigerator for at least 2 hours.
    Put the snack in the refrigerator for at least 2 hours.

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