Zucchini cake with sour cream and cheese
Composition / ingredients
8
servings:
Cooking method
BASE:
1. Cut the zucchini lengthwise into 0.5-1 cm thick plates;
2. Place the plates on a baking sheet, bake until soft in a preheated oven to 200 degrees for 20 minutes, cool;
CREAM:
3. Mix sour cream, melted cheese, chopped herbs, crushed garlic, salt in a bowl;
SPRINKLING:
4. Grate hard cheese on a grater;
CAKE:
5. Put a layer of zucchini on a dish;
6. Lubricate with cream;
7. Sprinkle with grated cheese;
8. So continue layers. Decorate as desired;
9. Put it in the refrigerator for 2 hours;
Bon appetit and summer mood!
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Zucchini - 23 kcal/100g
- Garlic - 143 kcal/100g
- Processed cheese with 60 % fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Adyghe cheese - 240 kcal/100g
