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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grate the zucchini on a coarse grater, add salt, and let sit for 10 minutes. Squeeze out the excess liquid thoroughly.
Chop the spinach using a blender and add it to the zucchini.
Add the eggs, black pepper, and flour. Mix well until the mixture is thick, similar to pancake batter.
Cook thin zucchini layers on a preheated skillet on both sides until golden. Let the layers cool.
Finely chop the onion and sauté until golden. Add the chopped mushrooms and cook until the liquid evaporates.
Mix the mayonnaise with minced garlic.
Assemble the cake: spread garlic sauce on the first layer, distribute mushrooms, and add sliced tomatoes. Cover with the next layer and repeat.
Decorate the top of the cake with tomatoes, dill, and parsley.
Place the cake in the refrigerator for 2–3 hours to allow the layers to soak and become tender.
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For a lighter version, substitute mayonnaise with Greek yogurt.
Ensure the zucchini is well-drained to avoid soggy layers.
Can I use frozen spinach?
Yes, but make sure to thaw and drain it well before use.
How do I prevent the cake from becoming soggy?
Ensure the zucchini is thoroughly squeezed to remove excess moisture.
Can I prepare this cake in advance?
Yes, it can be made a day ahead and stored in the refrigerator.
What can I use instead of mushrooms?
You can substitute mushrooms with bell peppers or eggplant for a different flavor.
Is it necessary to chill the cake?
Chilling helps the flavors meld and the layers to set, enhancing the taste.
