An uncomplicated recipe for a liquid pie from home cooking zucchini step by step with a photo. Easy to prepare at home in 60 minutes. Contains only 304 kilocalories.

• Prep time: 8 minutes
• Cooking time: 60 minutes
• Calorie count: 304 kcal
• Servings: 8 servings

• Complexity: Uncomplicated recipe
• National cuisine: home kitchen
• Type of dish: Dough products

Ingredients for eight servings

• zucchini (zucchini) 2 pcs
• eggs 4 pcs
• onion 1 pc
• Parmesan cheese 100 gr (or other hard cheese)
• vegetable oil 1/1, tbsp
• flour 1 tbsp
• baking powder 1.5 tsp.
• sugar 1 tbsp. l.
• parsley a couple of sprigs
• oregano dry pinch
• salt, pepper to taste

Step by step cooking

1. Cut the courgettes (zucchini) very thinly (you can use a shredder)
2. Cut the onion into small cubes
3. Finely chop the parsley
4. Grate Parmesan cheese on a fine grater
5. Break the eggs into a bowl and stir with a whisk.
6. Sift flour with baking powder and stir
7. Add chopped onion and parsley. Pour in 1 tbsp. l. sugar, a pinch of oregano, and salt and pepper to taste. Mix everything
8. Add chopped zucchini to the dough, mix everything and leave for 5 minutes
9. Grease a baking dish with vegetable oil and place the zucchini in the dough
10. Place in an oven preheated to 180 degrees and bake for 40 minutes until golden brown

Every year I wait for the zucchini season to start to make this wonderful pie. And then, throughout the season, such a zucchini pie is a frequent guest on our table. It is good both hot and cold. Parmesan cheese is ideal here, but perhaps it can be replaced with hard and spicy cheese. This pie can be enriched if you put a layer of meat filling between the layers of the dough, but it is better to take the meat either boiled or slightly fried in advance. Also, zucchini can be replaced with zucchini.

Hello dear readers. Today I want to pay my attention to how to cook a jellied zucchini pie. The delicate structure of this vegetable can be easily combined with many products, therefore, you can cook a lot of delicious dishes from it. It is natural, aromatic and delicious.

This recipe, I cook with cheese, try it - you will really like it.

We need:

• 2 young zucchini;
• 150 g sour cream;
• 2 chicken eggs;
• 180 g of any hard cheese;
• 1 tsp soda or baking powder;
• 3 tbsp. l. wheat flour of the highest grade;
• 1 tbsp. l. ghee;
• table salt, spices, herbs - to taste.

How to cook:

1. I wash the zucchini, if the rind is hard, I peel it.
2. I remove the core with a sharp knife.
3. I rub the vegetables on a coarse grater and place them in a medium deep bowl.
4. In the same way, I grind the cheese and add it to the zucchini, and break the eggs there.
5. Soda, slaked with vinegar, I add to the prepared mass.
6. Finely chop the washed greens with a knife, pour them to the workpiece. Pour in sour cream and mix thoroughly.
7. I pour the sifted flour into the workpiece, mix, but not for long.
8. I grease the capacity of the multicooker with oil, pour the dough into it. I insert it into the unit and close it with a lid. I turn on the baking mode for 1 hour.
9. As soon as the signal sounds, I turn off the device. After 10 minutes, I open the lid, take out a treat and put it on a plate.

This jellied pie can be served with any sauce or homemade yogurt.

Tip: baking powder must be mixed with flour, and only then added to liquid ingredients.

You can, of course, simply fry the zucchini in a skillet, but turning over each piece is boring. It's much easier to make a jellied pie, you just need to mix the ingredients and bake together in the oven.

We need:

• 1 young vegetable marrow;
• 1 tbsp. kefir or yogurt;
• 7 tbsp. l. flour of the highest grade;
• 2 tbsp. l. homemade mayonnaise or sour cream;
• 1 egg;
• 1 tsp baking powder for dough (you can use baking soda);
• 2 tbsp. l. refined oil;
• dill, table salt, pepper - to taste.

How to cook:

1. Pour the fermented milk product into a bowl.
2. I am sending the egg there.
3. I add mayonnaise to the composition and sprinkle with spices, you can diversify the spices that you like.
4. Beat everything with a blender.
5. I mix the baking powder with flour and add parts to the dough, beat each time until it looks like thick sour cream.
6. I wash out a young zucchini, clean out the seeds, grate it. I put it in the dough.
7. Stir the mixture well, give it a little rest.
8. A baking sheet, preferably round, like a cake, I cover with parchment. I grease it with oil, and pour the workpiece into it.
9. In an oven preheated to 180 degrees, I place a form with future baking. Cooking time - 30 minutes.

This dish can be just a snack, but if you add sliced ​​vegetables or any sauce to it, the pie becomes an independent lunch.

For the filling, I take it with white cabbage. But in the dough, as practice shows, you should add mayonnaise or homemade sour cream.

We need:

• 5 tbsp. l. wheat flour;
• 4 eggs (chicken);
• 1 tbsp. homemade mayonnaise or 1 tbsp. fat-free sour cream;
• 500 g of cabbage;
• 1 PC. onion;
• 0.5 tsp soda (slaked vinegar);
• 2 tbsp. l. refined oils;
• salt, ground black pepper, dill - to taste.

How to cook:

1. I put two eggs to boil, the cooking time is 10 minutes after the water boils in a saucepan.
2. I break the second pair of chicken product into a bowl.
3. Sprinkle a little salt and add sodium bicarbonate.
4. Beat with a mixer until foam forms.
5. I send mayonnaise, sour cream to this composition and mix.
6. I sift the flour, pour it into a bowl with a workpiece and again break it with a whisk until smooth.
7. Eggs cooled in cold water, peel and cut into cubes. I pour it into another bowl, where I will make the filling.
8. I take a deep frying pan, pour in the oil, send the diced onion there. I fry until the pieces are transparent.
9. Add the cabbage chopped into thin strips to the onion, stir, and simmer for 10 minutes.
10. My dill, chop finely, send it to the filling. Season with spices and salt, pour over the eggs and stir.
11. I grease the form covered with parchment or foil with vegetable oil. I'm pouring half the dough here. Spread the filling on top with a spoon, carefully so as not to mix with the bottom layer, fill in the rest of the blank.
12. I put all this in an oven preheated to 180 degrees. The baking time is 40 minutes.
13. When it cools down a little, I take it out of the mold, cut it into pieces, put it on a plate and serve it to the table.

To make the cake look beautiful, you can sprinkle it with sesame seeds before baking. This additive not only looks appetizing, but also gives the treat an unusual taste.

For this option, it is better to take late varieties of root vegetables - they have more dry matter, which makes the vegetable more satisfying and crumbly.

For the test we need:

• 700 g potatoes;
• ½ tbsp. wheat flour;
• 1 egg.

Ingredients for the filling:

• 1 young vegetable marrow;
• 1 light onion;
• 1 clove of winter garlic;
• 3 tbsp. l. olive or any other vegetable oil;
• 1 tsp lemon peel;
• 2 eggs;
• 3 tbsp. l. low-fat sour cream;
• 80 g of any hard cheese;
• 30 g butter;
• fresh herbs, table salt and ground black pepper - to taste.

How I cook:

1. I wash all the vegetables, put them on the cloth.
2. I free the onion and garlic from the husk, chop them into small cubes.
3. I peel the potatoes, fill them with drinking water and set them to boil.
4. Fry onion and garlic in a little oil until blush, remove from the stove.
5. I rub the zucchini on a grater with large holes.
6. Finely chop parsley or dill, mix the prepared ingredients for the filling in one container.
7. Rub half of the cheese on a fine grater.
8. I also send 2 eggs, salt, sour cream and zest here. I season with my favorite spices - ground black pepper and nutmeg (it makes vegetable dishes satiety).
9. By this time, the potatoes are ready, you need to remove them from the broth and mash them with a crush.
10. Let the dough base cool slightly, mix it with flour and salt.
11. Grease a baking sheet with melted butter, spread the potato dough on it so that it is enough for the sides of the mold.
12. Pour the filling evenly over the base. Since the zucchini will produce juice, you do not need to drain it.
13. Cover the cake with the leftover cheese, grated on a coarse grater.
14. Preheat the oven to 210 degrees and bake the treat in it until golden brown on the surface of the pie.
15. Serve hot, garnished with sprigs of fresh parsley and basil.

Advice: if the house has

Ingredients

To make a jellied zucchini pie you will need:

kefir - 200 ml;

egg - 1 pc.;

salt - 0.5 tsp;

baking powder - 1 tsp;

sour cream - 2 tbsp. l .;

vegetable oil - 2 tbsp. l .;

zucchini (medium size) - 1 pc.;

flour - 7 tbsp. l .;

dill - 4 branches.

Cooking steps

Add sour cream and vegetable oil, mix again.

Pour in the sifted flour with baking powder, mix.

You should get a dough that resembles thick sour cream in consistency.

Wash young zucchini and grate on a medium grater. If the zucchini is already old and has a thick, rough skin, then it is better to peel it and remove the seeds. Wash the dill and chop finely. Add zucchini and dill to the dough.

Stir with a spoon and the zucchini jellied dough is ready.

Cover the baking dish (my size is 20x13 cm) with parchment and lay out the dough.

Bake the pie in an oven preheated to 180 degrees for about 30-35 minutes (until golden brown). Remove the finished baked goods from the mold and let cool slightly.

Delicious, tender zucchini jellied pie cut into portions and can be served. Delicious with sour cream. Try it!

Bon Appetit!

A quick-cooked zucchini pie in the oven often helps the hostess out. When you need to quickly bake something for tea (if the pie is sweet) or for dinner (if baking with meat or vegetables), then such quick jellied pies will always come to the rescue.

Moreover, not only apples, familiar to everyone, but also greens, potatoes, cabbage, even zucchini can serve as a filling for a jellied pie. These pastries look very good at dinner.

Zucchini has a neutral taste, but perfectly absorbs the aroma of the products with which they are mixed. Therefore, they can be combined with meat, potatoes, sautéed onions, apples, cottage cheese, which will ennoble the taste of zucchini.

Zucchini combined with onions and meat in the finished pie becomes similar to stewed cabbage, but with a more sophisticated flavor.

Ingredients:

• flour - 8 tbsp. l. (230-250 g);
• eggs - 2 pcs.;
• salt in the dough - 5 g;
• salt in the filling - to taste;
• sugar - 4 g;
• sunflower oil in the dough - 40 g and for frying - 15-25 g;
• young zucchini - 1 pc. (250 g);
• minced chicken - 250 g;
• onions - 100 g;
• Red pepper;
• dried parsley - a pinch.

Jellied zucchini and chicken pie - a step by step recipe with a photo:

The filling should be completely cooled by the time the pie forms on the baking sheet, so prepare it in advance.
Dice the onion. Pass it in oil until translucent.

Add minced meat, stir. Cook for about five minutes.

When the minced meat is crumbly, remove the pan from the heat. Take a zucchini, wash, cut off the ends.

In a young fruit, there are no seeds, and the skin is very thin, so it does not need to be cut off. Grate the zucchini with a medium grater.

Combine with meat and onions. Season with salt, pepper and dried parsley.

If you don't like the aroma of this spice, replace it with caraway seeds or dried dill. Stir. Having prepared the filling, proceed to kneading the dough.

Pour kefir into a container, beat in an egg, add butter.

Add salt and sugar and whisk the mixture. Add flour and baking soda.

Knead a dough similar in consistency to sour cream. Grease the bottom and sides of the baking sheet. Pour half of the dough.

Spread the filling over it without pressing it inward. Pour the remaining dough over the filling.

It is not necessary to level it - let the "islands" of the filling uncovered by the dough remain. Then the finished cake will look very appetizing.

Place the baking sheet in a preheated oven. Bake at 190 for about 40 minutes - until the top crust is golden brown.

This cake is delicious both hot and cold. Cut it into portions and invite your guests to dinner.

Quick pie with cottage cheese and zucchini in the oven

Such an amazingly tasty and simple pie with zucchini and tender cottage cheese should definitely appeal to everyone who loves healthy, low-calorie dishes. Zucchini pie with cottage cheese is not only extremely simple to prepare, but also quite fast. Most importantly, with pleasure! It is worth noting: baked goods are good both chilled and hot.

By the way, such a simple pie with zucchini and cottage cheese is suitable for a summer breakfast or picnic, in addition, you can easily cook it for a Sunday dinner.

So, for the preparation of the simplest pie with zucchini and cottage cheese, you will need products:

• yeast-free puff ready-made dough - 520 g;
• homemade cottage cheese is fatter - 520 g;
• medium-sized zucchini - one piece;
• finely ground table salt - to taste;
• any fresh spicy herbs, garlic cloves, caraway seeds, a mixture of different peppers, refined vegetable oil - at your discretion

How to cook:

Defrost the ready-made yeast-free puff pastry. Roll it out and at the same time give the layer the appearance of a rectangle. The rolled dough layer will need to be transferred into a mold or a baking sheet of a suitable size, pre-greased with odorless oil.

You can also use baking paper and cling foil if you wish. Make neat sides out of the dough layer, and, in several places of the rolled layer, make punctures with a fork.

Homemade cottage cheese, preferably wipe through a sieve. To make the cake tender. Combine with chopped garlic and chopped spicy herbs.

If you wish, you can add some more natural yogurt or sour cream to this mixture, but only if the cottage cheese is too crumbly or dry.

Prepared curd filling should be evenly applied to the dough. Cut the zucchini into thin strips. For this purpose, it is recommended to use a special vegetable peeling.

Lay the zucchini plates or strips in the form of a neat binding on top of the curd layer, sprinkle the entire composition with refined oil, add a little salt, if desired, you can also sprinkle with caraway seeds, but this is not necessary.

Bake the vegetable pie with cottage cheese in the oven for thirty minutes until fully cooked at a temperature of two hundred degrees.
Cut hot juicy pastries with vegetables using a pizza knife into pieces and serve.

Quick Zucchini Pie

Do you want to make a delicious cake quickly? Make a quirky zucchini cheese pie in 15 minutes! A minimum of products that are always at hand. Just a little time and delicious aromatic pastries from the oven on your table.

Would need:

• 2 zucchini;
• 1 tomato;
• 150-200 g of hard cheese;
• 300 g - wheat flour;
• 3 eggs;
• herbs, salt and spices - according to preference.

Quick Zucchini and Cheese Pie Recipe:

Rinse the zucchini, peel the skin. If young vegetables are used for cooking, then there is no need to peel them. Grate on a coarse grater in a separate bowl. Slightly squeeze them out of the liquid.

Also rub a piece of hard cheese. Chop the greens. Wash the tomato and cut it into thin rings.

Preparing the dough for a quick pie stuffed with zucchini. In a wide bowl, mix eggs with zucchini. Salt and stir until smooth. Add finely chopped herbs and stir. Sift the flour and add gradually to the courgette mass. Stir the resulting mass well. You can add a teaspoon of baking powder or slaked baking soda. Then the squash pie will turn out to be lush.

Prepare a baking dish. Cover the bottom with baking paper and sprinkle with breadcrumbs. If there are no croutons, you can lightly sprinkle with flour or semolina. Pour the zucchini dough into a mold. Top with tomato rings and sprinkle with grated cheese.

Jellied pie is a versatile baking: you can diversify and add more pieces of bacon, chicken, sausage. In general, any food in the kitchen will do.

Put in an oven preheated to 190 degrees. Bake the zucchini and cheese jellied pie for 30 minutes. Turn off the oven and leave the baking for another 15 minutes. Serve warm. Now you know the recipe for a quick zucchini pie, make sure to cook it for your family's dinner.

Delicious zucchini and cheese pie

• flour - 350 g;
• vegetable oil - 50 ml.;
• warm water - 100 ml.;
• young zucchini - 500 g;
• eggs - 2 pcs.;
• medium onion onion - 1 pc .;
• salt and spices to taste;
• melted butter - 100 ml.;
• bread crumbs - 1 tbsp. l .;
• feta cheese - 150-200 g.

How to cook:

1. Sift wheat flour into a separate bowl. Make a small indentation in the flour. Add salt, vegetable oil and water in the required amount. Knead the pie dough. It should be soft in consistency. Divide the finished dough into 2 parts. Roll each on a work surface.
2. Prepare the pie filling. Wash and rub the courgettes. Peel, rinse and chop the onion. Mix vegetables in a saucepan, add a little water and simmer until the liquid evaporates. Beat the eggs lightly (you can just use a fork), and add them to the stewed vegetables. Stir. Stir in melted butter, cheese, spices, salt and bread crumbs. The zucchini filling for the pie is ready.
3. Grease a baking sheet with oil. Put the rolled dough on a prepared baking sheet, put the zucchini filling with cheese on top and cover with a second sheet of dough. Place in a hot oven for 45 minutes.

Video: A simple zucchini pie recipe in the oven