Tender zucchini cake

400 g fresh mushrooms

250 g milk
what kind of milk should I choose? we'll show

150 g sour cream or cream 20%

125 g vegetable oil

50 g solid grated cheese

3 young zucchini

2 glass flour

2 garlic cloves

1 tomato

1 onions

1 egg

greens

black pepper

salt

Chop onions, wash zucchini, cut off ends, grate them on a coarse grater with the skin.

To make the dough by combining squash mixture with flour, egg, milk, add oil, pepper and salt, cook the dough (it should be slightly thicker than for pancakes) pancakes on a dry pan.

Cooked pancakes to cool.

Preparing the filling: finely chop the mushrooms, fry them with the onions, pour sour cream or cream, simmer until thick pulp, add pepper and salt, allow the filling to cool.

Fluff chilled zucchini pancakes cooked filling, top coat with stuffing and sprinkle with grated cheese and garnish with greens and tomatoes.

Before submission of tender pumpkin cake to cool in the refrigerator for at least 3 hours.

The author of the recipe: Angel in disguise