This isn’t an ordinary zucchini bread or cake recipe, its more like a thin cake or omelette, with garlic and herb dressing spread and sandwiched between two layers and than topped of with more dressing and chopped walnuts. Great served as an appetizer when entertaining for a big crowd. It’s so savory and delicious, your guests will want seconds.
Savory and delicious zucchini cake with garlic and herb dressing and topped with chopped walnuts.
- 3 medium-large Zucchini, grated
- 2 tablespoons Olive Oil
- 1/2 cup Flour
- Salt & Pepper
- 1/2 cup Mayonaisse
- 2-3 cloves Garlic, finely minced
- 1/4 cup Dill, finely chopped
- 1/4 cup Chopped Walnuts, for garnish
Mix all ingredient in a bowl and set aside.
Preheat oven to 400 F. Prepare one large flat sheet pan with parchment paper.
In a colander, grate the zucchini. Add some salt and mix. Adding salt helps draw out the moisture from the zucchini. Let sit for about 5-10 minutes.
Important step: Squeeze out the moisture from the grated zucchini using a gauze sheet. If you don't have a gauze sheet, simply use a paper towel or your hands. Take a portion of the grated zucchini between two palms and squeeze. Squeeze as much moisture out as possible.
Place the zucchini in a bowl and add the remaining ingredients. Mix really well using a spoon or fork.
Place the mixture on the sheet and spread out, about 1/4 inch thick. Shape it into a rectangle.
Bake for about 20-25 minutes until it sets and edges are turning golden brown. If you see air pockets forming, simply take a fork and poke the cake until the air pockets are gone.
When finished baking, remove and let cool on a cooling rack. When completely cool, remove the parchment paper. Place on a cutting board and cut the cake in half, making two equal sections.
Spread the dressing on one section and than take the second piece and place it on top, making a sandwich. Than, add the remaining dressing and spread on top. Sprinkle generously with chopped walnuts.
Slice the cake diagonally creating diamond shape. Serve on a nice platter and enjoy!
To add a bit of color, I like to garnish with dashes of paprika on top or chopped orange or red bell peppers.