Cooking pie from zucchini
Today you will learn how to prepare a delicious anduseful pie from courgettes. Maybe they are not delicacies, but in terms 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 microelements, necessary for the normal work of our body.
The product is well digested and is consideredlow-calorie - for 100 grams only 27 kcal. In addition, zucchini are slightly allergenic, so they are allowed to be used by infants in the form of homogenized puree as the first complementary foods and lactating mothers in unlimited quantities.
We told about the benefits of this plant, and nowLet's start the process of cooking a vegetable pie with curd filling. Furnace 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 a sandy and unleavened dough, but it will turn out a slightly different taste - for an amateur.
Open pie from courgettes
Necessary products for the filling:
- two medium zucchini;
- cottage cheese - 200 gr;
- two fresh tomatoes;
- two hundred grams of sour cream 20%;
- two eggs;
- a small pod of chili;
- three cloves of garlic;
- basil, coriander, dill, oregano, mint;
- for breading any flour;
- 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 homogeneous);
- milk or water ½ cup (you can bake on kefir with the addition of sour cream);
- sugar, salt.
Mix the dough
Yeast must be diluted in warm milk orwater along with a teaspoon of sugar and salt. Approximately five minutes later the yeast will start to bubble, then they can be mixed with butter, eggs and flour. The dough is well kneaded and lightly greased with vegetable oil, so that it does not harden, then it needs to be covered with a paper towel and leave to "come up" for an hour. As soon as it begins to "wander" and rise, it must be thinned and left again for a few hours in the warmth.
Cooking cheese and vegetable filling for pie
To make the zucchini pie tender,It is necessary to buy young zucchini, without large seeds inside. Young zucchini do not need to clean the skin, they are well washed and cut into small circles. Add these cups and leave in a colander for about ten minutes to drain excess liquid.
At this time we cut tomatoes, hot chili pepper andgarlic - all the vegetables cut into small pieces (skins of tomatoes can be removed by dipping them previously in boiling water). Cottage cheese should be kneaded and mixed with pepper, egg, garlic, chopped greens and a few spoons of sour cream. By the way, in a pie with zucchini, if desired, you can add fried onions and bell peppers, laying vegetables on the bottom of the cake.
Now the last step is to collect the cake: in a special form for baking stele parchment paper, sprinkle it with flour and spread the dough. On the edges of the dough, we form the sides and lay out the layers of the filling: the first layer - marrows in flour, the second - tomatoes with condiments, then again zucchini, breaded in flour, over them greens, the next layer - curd mass. We pour everything with sour cream, add salt, sprinkle abundantly with grated cheese and send it to an oven for an hour at 160C, focusing on the golden edges of the pie. At the end of this time, it must first be cooled, and only then removed from the baking tray.
Presented pie from courgettes - with a rich,pleasant aroma, very juicy, low-fat and externally attractive. It will become a decoration even for the festive table. It can be consumed as a dessert with tea, but can be offered as a snack and even a main course.
