Today you will learn how to make a delicious and healthy pie from zucchini. Maybe they are not delicacies, but by the degree of usefulness they will give odds to any other vegetable. Zucchini contain a large amount of vitamins C, B (stimulate the intestinal tract), organic acids, useful trace elements necessary for the normal functioning of our body.
The product is well absorbed and is considered low-calorie - per 100 g only 27 kcal. In addition, zucchini is low-allergenic; therefore, they are allowed to be used by infants in the form of homogenized mashed potatoes as a first feeding and to unlimited quantities by nursing mothers.
We talked about the benefits of this plant, and now we will begin the process of preparing vegetable squash pie with curd filling. To bake a pie with zucchini is better on yeast dough, you can either cook it yourself or buy it at a grocery store. It is not forbidden to bake from shortcrust and unleavened dough, but a slightly different taste will turn out - for an amateur.
Open zucchini pie
Essential products for filling:
- two medium zucchini;
- cottage cheese - 200 gr;
- two fresh tomatoes;
- two hundred grams of sour cream 20%;
- two eggs;
- a small chili pod;
- three cloves of garlic;
- basil, cilantro, dill, oregano, mint;
- any flour for breading;
- salt;
- hard cheese.
For yeast dough:
- dry yeast - 10 grams;
- egg;
- butter or vegetable oil - 50 grams;
- six glasses of flour (look at the eye until the dough becomes elastic and uniform);
- milk or water ½ cup (you can bake kefir with the addition of sour cream);
- sugar, salt.
Knead the dough
Yeast must be diluted in warm milk or water with a teaspoon of granulated sugar and salt. After about five minutes, the yeast begins to bubble, then they can be mixed with butter, eggs and flour. Knead the dough well and lightly coat it with vegetable oil so that it does not harden, then you need to cover it with a paper towel and leave it to "approach" for an hour. As soon as it starts to “wander” and rise, it needs to be kneaded and left to warm again for several hours.
Cooking cottage cheese and vegetable filling for the pie
To make the zucchini pie tender, you need to buy young zucchini, without large seeds inside. In young zucchini, it is not necessary to peel the skin, it is enough to wash them well and cut them into small circles. Salt these mugs and leave them in a colander for about ten minutes so that excess liquid drains.
At this time, we cut tomatoes, hot chili peppers and garlic - we cut all the vegetables into small pieces (the skin of tomatoes can be removed by dipping them first in boiling water). Cottage cheese should be mashed and mixed with pepper, egg, garlic, chopped herbs and a few tablespoons of sour cream. By the way, in a pie with zucchini, if desired, you can add fried onions and bell pepper, laying vegetables on the bottom of the cake.
Now the last step is to collect the pie: in a special form for baking stele a parchment sheet of paper, sprinkle it with flour and spread the dough. At the edges of the dough, we form the sides and lay out the filling in layers: the first layer is zucchini boned in flour, the second is tomatoes with spices, then the zucchini breaded in flour again, greens are on top of them, the next layer is the curd mass. Pour all over with sour cream, add salt, sprinkle with grated cheese and leave to bake for an hour at 160C, focusing on the golden edges of the pie. After this time, it must first be cooled, and only then removed from the pan.
Introduced zucchini pie - with a rich, pleasant aroma, very juicy, non-greasy and outwardly attractive. It will become a decoration even for the festive table. It can be used as a dessert with tea, or it can be offered as a snack or even a main course.