Cake of zucchini with tomatoes

In a season of vegetables such dish it is possible to do though every day. It is prepared easily and quickly from the available ingredients.



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Ingredients

• 6 small courgettes;
• salt - to taste;
• 3 eggs;
• 1 bunch of dill + a few twigs for decoration;
• ground black pepper - to taste;
• 5-6 tablespoons of flour;
• a few tablespoons of vegetable oil;
• 200 g of mayonnaise;
• 4 cloves of garlic;
• 4 large tomatoes.
  
  

Preparation

Rub zucchini on a coarse grater. Young do not need to be cleaned, and the old ones need to remove the peel and seeds. Salt the vegetables, mix and leave for 15 minutes.

During this time zucchini will let the juice. Lay them in a colander and remember well with your hands to make the glasses excess fluid. Transfer vegetables into a bowl, add eggs, finely chopped dill and pepper and mix.

Put in the flour and combine it again. The dough should not be watery. So you can add more flour than indicated in the ingredients.

Heat the oil in a frying pan with a diameter of about 25 cm. Divide the dough into 4-5 parts. Put the first on the pan and level with a layer of 3-5 mm.

Fry for a few minutes on each side until golden brown. The crusts will easily roll over if the dough is thick enough.

In the same way, cook a few more cakes and cool. Mix mayonnaise with chopped garlic. Slice the tomatoes into thin slices.

Lay the first cake on a serving dish, grease with mayonnaise, spread the tomatoes on top and cover with the second crust. Repeat until the zucchini cakes run out.

The last should be a layer of tomatoes. Decorate the finished cake with chopped dill and leave for 15-20 minutes, so that the cakes are impregnated.

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Thanks for reading. Stay healthy!