Закусочный торт из кабачков с шампиньонами и сыром в духовке — без жарки коржей

This zucchini savory cake with mushrooms and cream cheese filling is baked in the oven at 180°C for 30 minutes without frying the layers. A zucchini layer with hard cheese and garlic, a filling of fried mushrooms, and a delicate cream cheese filling with mayonnaise all come together to create a beautiful festive appetizer. Perfect for a summer table or birthday party. 🧾 Ingredients: Zucchini crust: Zucchini - 700–800 g Eggs - 3 Sour cream - 3 tbsp Hard cheese — 100 g Flour — 100–140 g Garlic — 2 cloves Dill, salt, pepper Mushroom filling: Champignons — 350–400 g Cheese cream: Processed cheese — 2 pcs Mayonnaise — 3–4 tbsp Garlic — 1–2 cloves Sour cream — 1–2 tbsp Dill 👩‍🍳 Directions: Grate the zucchini, add salt, and squeeze out the excess liquid. Mix with eggs, sour cream, grated cheese, garlic, and flour until the consistency of thick sour cream. Place on parchment paper and bake at 180°C for 25–30 minutes. Cool and cut into 4 layers. Fry the mushrooms until the moisture evaporates. Add a cream of processed cheese, mayonnaise, and garlic. Assemble: crust → cream → mushrooms → repeat. Garnish with grated cheese and herbs. ❗ Tips: Squeeze the zucchini very well—this affects the texture of the crust. Cool the crust completely before slicing. The cake is best after 2–3 hours in the refrigerator—the crusts become soaked. #snackcake #zucchinicake #zucchiniintheoven #zucchiniwithmushrooms #zucchiniwithcheese #zucchiniappetizer #summerrecipes #festiveappetizer #zucchinirecipe #simplevicarecipes