Cooking pie from zucchini

Today you will learn how to prepare a delicious and healthy 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 number of vitamins C, B (stimulate the intestinal tract), organic acids, useful microelements, necessary for the normal operation of our body.

The product is well absorbed and is considered to be a low-calorie - for 100 g 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 now we will start the process of cooking a vegetable squash cake 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 sand and unleavened pastry, but it will turn out a slightly different taste - for an amateur.

Open cake of 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 or water, 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. Dough well knead and lightly cover with vegetable oil, so as not to harden, then you need to cover with a paper towel and leave "fit" for an hour. As soon as it begins to "wander" and rise, it needs to be thinned and left again for several hours in the warmth.

Cooking cheese and vegetable filling for pie

To make the zucchini pie tender, you need to buy young zucchini, without the large seeds inside. In young zucchini you do not need to clean the skin, it is enough to wash them well and cut into small circles. Add these mugs and leave in a colander for about ten minutes to drain excess fluid.

At this time we cut tomatoes, hot chili pepper and garlic - all the vegetables are cut into small pieces (the skin of tomatoes can be removed by dipping them first into 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: put a parchment sheet of paper into the special form for baking with stele, 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. All we fill 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. After 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 used as a dessert with tea, but can be offered as a snack and even a main course.