Layered Zucchini Cake That’s a Perfect Seasonal Appetizer

This delicious appetizer features layers of zucchini cakes spread with a garlicky sour cream and layered with slices of juicy tomatoes.
Ingredients: 2 zucchinis; 3 eggs; 4 tomatoes; 300 g sour cream (15%); 5 tablespoons flour; 1 bunch fresh dill; 3 cloves garlic; 2 tablespoons oil; salt to taste.
Preparation
Grate the zucchini using a coarse grater, sprinkle it with salt, and let it sit for 10 minutes. Once the vegetables release their juice, squeeze out the excess moisture to ensure the cakes aren’t too wet.
In a bowl, mix the grated zucchini with the eggs and flour. Add salt to taste. The batter should be medium consistency, similar to pancake batter.
Heat a skillet with the oil. Pour about 3 tablespoons of the zucchini batter into the skillet and spread it into a thin pancake.
Fry the cakes over low heat on both sides until golden brown, then place them on a paper towel to absorb any excess oil.
Mince the garlic and chop the dill, then mix them into the sour cream. Spread this sauce over each zucchini cake, layer them with sliced tomatoes, and assemble the zucchini cake.
Refrigerate the assembled zucchini cake for 2 hours. During this time, the vegetable layers will soak up the juices and sauce, making the dish tastier and more tender. Before serving, garnish the cake with fresh dill or decorate the top with cherry tomatoes.

Life Hack

Fill the zucchini cake with additional layers of boiled eggs, pickles, or grated cheese; add mustard to the sauce, or use mayonnaise instead of sour cream for spreading. For a lighter option, bake the cakes in the oven at 180°C (350°F) for 15 minutes instead of frying.