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Squash cake with tomatoes and garlic

Zucchini Tomato Garlic Stack

Striking, colorful, and impressive — all from everyday ingredients! This zucchini stack with tomato and garlic is a knockout appetizer that dresses up any spread. It's built from tender zucchini pancakes, brushed with garlicky mayo and layered with fresh tomato. Everything you need is easy to find and easy on the wallet.

katushafin

Recipe author

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Composition / ingredients

Servings:

Young zucchini

Eggs

Flour

Tomatoes

Mayonnaise

Garlic

Fresh herbs

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 4 g

Fats 38 % 9 g

Carbohydrates 46 % 11 g

145 kcal

GI: 27 / 0 / 73

Cooking method

Step 1:

How do you make a zucchini stack with tomato and garlic? Start by gathering your ingredients. Which zucchini work best? Go for small, young ones with thin, tender skin. You may end up using more tomato — it depends on how you slice it.
Step 2:

Wash the zucchini, pat dry, and trim off the ends. Peel them — though if the skin is very thin, you can leave it on. With more mature zucchini, cut away the tough skin and scoop out the seedy center. Grate the zucchini on the coarse side of a box grater. Squeeze the shreds in your hands and pour off the liquid. Mine were on the dry side, with almost no juice to squeeze out.
Step 3:

Crack the eggs into the zucchini. Always rinse eggs before using them — even a shell that looks clean can carry bacteria; a food-safe wash and a brush work best. Season with salt and pepper and stir until evenly combined.
Step 4:

Add the flour a little at a time, stirring after each addition. Be ready to use a bit more or less than the recipe calls for — it depends on how juicy the zucchini are, the size of your eggs, and the flour itself. Go by the consistency of the batter.
Step 5:

It should thicken to the consistency of a standard pancake batter. I used about 1 cup (200 ml) of flour.
Step 6:

Heat a skillet over medium — I use an 8-inch (20 cm) nonstick crêpe pan. Add a few drops of vegetable oil and spread it around. Spoon on some batter and spread it thin across the bottom to form a pancake.
Step 7:

Cook over medium heat until golden on the bottom, then flip and cook through on the other side. Lift out the finished pancake and re-grease the pan. Add the next scoop of batter and repeat until it's all used up — I got exactly 5. Let them cool completely.
Step 8:

Peel and mince the garlic — with a grater, a press, or just a knife. Stir it into the mayonnaise.
Step 9:

Wash and dry the tomatoes, then slice them into rounds or dice them. Cutting them into rounds, I found I needed more tomato to build the stack.
Step 10:

Build the stack: spread each pancake "layer" with the garlic mayo and top with tomato before adding the next.
Step 11:

Finish the top with fresh herbs and a few tomato pieces. Serve and enjoy!

Choose tomatoes that are juicy but firm. Soft ones don't hold their shape — they'll slump into mush as you slice and assemble, and spoil the look of the dish.
Homemade mayonnaise is worth the effort here — tastier and better for you. You can also swap in sour cream or plain yogurt instead of mayo, or blend them with the mayo in any ratio you like to lighten it up.
The right pan makes a difference — the wrong one can undermine even a great recipe. A good nonstick skillet is your friend for these thin pancakes.