Why do my pancakes fall apart?

You likely didn't squeeze out enough moisture. Always drain the grated zucchini thoroughly after salting.

Can I skip frying the pancakes and bake directly?

No, the pancakes must be pre-fried to hold their shape – otherwise they'll become soggy in the oven.

Semi-hard cheeses like Gouda, Edam, or mozzarella melt perfectly and create a stretchy topping.

How many layers does this make?

You'll get about 3–4 layers of pancakes with filling, depending on the size of your pancakes.

Squash cake

Name: Squash cake
Total time: 25 min
Yield: 2 порции
Cuisine: International
Ingredients: Zucchini — 400 g; Pork minced meat — 250 g; Semi-hard cheese — 100 g; Bell pepper — 100 g; Onion — 30 g; Carrot — 30 g; Garlic — 15 g

45min

925g

Nutrition per 100g

134

Imagine a juicy zucchini cake with layers of vegetable pancakes, flavorful ground meat, and melted cheese, topped with a golden crust. This dish is a wholesome dinner that won't weigh you down. Zucchini makes the pancakes tender, while the pork and vegetable filling adds richness. It's easier to make than it looks and presents like a festive pie. In just 45 minutes, you'll have a complete hot meal on the table.

WHAT YOU WILL NEED

From ingredients

7 products

Vegetables

Meat

Pork minced meat250 g

Cheese & Dairy

Semi-hard cheese100 g

Spices

Garlic15 g

SIMPLE PROCESS

Step by step recipe

The key to this cake is well-prepared zucchini pancakes. Grate the zucchini on a coarse grater and squeeze out excess moisture – otherwise the pancakes will fall apart. Sauté the meat filling until fully cooked and aromatic. Assemble the cake in a baking dish, layering pancakes, filling, and cheese. Bake at high heat to melt the cheese and create a crispy top. 15 minutes in the oven is all it takes.

Step 1

Make zucchini pancakes

Grate the zucchini (400 g) on a coarse grater, salt to taste, and let sit for 10 minutes. Squeeze out excess liquid. Add 1 egg and mix. Fry small pancakes in a skillet with oil until golden on both sides. Set aside to cool.

Step 2

Prepare the filling

In the same skillet, sauté finely chopped onion (30 g) and carrot (30 g) until soft. Add ground pork (250 g) and cook for 5–7 minutes, breaking it up. Add sliced bell pepper (100 g) and cook for another 5 minutes. Stir in minced garlic (15 g), salt, and pepper to taste.

Step 3

Assemble the cake

Grease a baking dish. Place a layer of pancakes on the bottom, top with half the meat filling, sprinkle with half the grated cheese (50 g). Cover with another layer of pancakes, then the remaining filling and cheese. Finish with a final layer of pancakes.

Step 4

Add topping

Brush the top layer of pancakes with a thin layer of mayonnaise (if desired) and generously sprinkle with the remaining grated cheese (50 g).

Step 5

Bake and serve

Bake in a preheated oven at 250°C (480°F) for 15 minutes until the cheese is golden and bubbly. Let rest for 5 minutes, then slice and serve.

CHEF'S TIP

Squeeze the zucchini well

After grating, zucchini releases a lot of liquid. Squeeze it out with your hands or through a sieve – otherwise the pancakes will break apart during frying.

Use fresh ground pork

Fresh, chilled ground pork works best – not too fatty. Add some paprika or black pepper while sautéing for extra aroma.

Make even pancakes

Try to form pancakes of similar size and thickness – this ensures a neat, even cake.

Let it rest before slicing

After baking, let the cake rest in the dish for 5–7 minutes – it will firm up and slice more easily.

SUBSTITUTIONS

Add your taste

Replace pork with ground chicken or turkey For a lighter version, use ground chicken or turkey – lower in fat and still delicious.
Use yellow squash or pumpkin instead of zucchini Yellow squash gives a firmer texture, while pumpkin adds a sweet note – great seasonal options.
Swap mayo for sour cream For a lighter topping, brush with sour cream instead of mayo – it gives a tangy, less caloric crust.
Add mushrooms to the filling Sauté 150 g of sliced mushrooms with the meat for an even richer, more savory filling.

HOW TO STORE

How to Store Zucchini Cake

Cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven (150°C, 10 minutes) or microwave (medium power, 2–3 minutes). You can freeze sliced portions for up to 2 months – thaw in the fridge and reheat in the oven.

GOOD TO KNOW