Zucchini cake with rice flour

Image by Peggy und Marco Lachmann-Anke from Pixabay

Calorie content per 100 grams
Calories: 83.07 kcal
Proteins: 3.04 g
Fat: 3.43 g
Carbohydrates: 9.57 g
Servings: 4

For the dough:
Zucchini 600 g.
Onion 1 pc.
Egg 3 pcs.
Rice flour 6 tablespoons
Skim milk 200 ml.
Tomato 100 g.
Bell pepper 100 g.

For filling:
Low-fat sour cream 400 ml.
Garlic 4 tooth.
Salt to taste.

Cooking method:

  1. Grate the zucchini. Grind the zucchini, onions, and eggs in a blender.
  2. Add milk and flour. Salt. Knead the dough.
  3. Fry the pancakes in a skillet.
  4. For the sauce, mix sour cream with garlic, salt.
  5. Grease each pancake with sour cream. Place the pepper and tomato between the pancakes.
  6. Let the cake soak for 2 hours.

4 thoughts on “Zucchini cake with rice flour”

  1. It looks very interesting, let’s try, we just have zucchini in the fridge, fresh, from the market, thanks, it will definitely be delicious!

    1. I am glad you like) I did not have opportunity to take a picture of the actual dish, but it is like cake from pancakes) I love this one.

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