Pourable zucchini pie. How to bake zucchini pie in the oven, in a frying pan and in a slow cooker Delicious aspic zucchini pie
Hello, dear readers. Today I want to pay attention to how to cook jellied pie with zucchini. The delicate structure of this vegetable is easily combined with many products, so you can prepare a lot of delicious dishes from it. It is natural, aromatic and very tasty.
I cook this recipe with cheese, try it - you will really like it.
We will need:
- 2 young zucchini;
- 150 g. sour cream;
- 2 chicken eggs;
- 180 g any hard cheese;
- 1 tsp. soda or baking powder;
- 3 tbsp. l. wheat flour premium;
- 1 tbsp. l. ghee;
- table salt, spices, herbs - to taste.
How to cook:
- I wash the zucchini; if the peel is hard, I peel it.
- I remove the core with a sharp knife.
- I grate the vegetables on a coarse grater and place them in a deep medium-sized bowl.
- In the same way, I chop the cheese and add it to the zucchini, and break the eggs there too.
- I add baking soda, slaked with vinegar, into the prepared mass.
- I finely chop the washed greens with a knife and pour them into the preparation. Pour in sour cream and mix thoroughly.
- I pour the sifted flour into the dough and mix, but not for long.
- I grease the multicooker container with oil and pour the dough into it. I insert it into the unit and close the lid. I turn on the baking mode for 1 hour.
- As soon as the signal sounds, I turn off the device. After 10 minutes, I open the lid, take out the treat and put it on a plate.
This jellied pie can be served with any sauce or homemade yogurt.
Tip: baking powder should be mixed with flour, and only then added to the liquid ingredients.
Of course, you can simply fry the zucchini in a frying pan, but turning over each piece will get boring. But it’s much easier to make a jellied pie; you just need to mix the ingredients and bake them together in the oven.
We will need:
- 1 young zucchini;
- 1 tbsp. kefir or yogurt;
- 7 tbsp. l. premium flour;
- 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:
- I pour the fermented milk product into a bowl.
- I send the egg there too.
- I add mayonnaise and sprinkle with spices; you can diversify it with the spices you like.
- I beat everything with a blender.
- Mix the baking powder with flour and add it to the dough in parts, whisking each time until it looks like thick sour cream.
- I wash the young zucchini, clean out the seeds, and grate it. I put it in the dough.
- Mix the mixture well and let it rest a little.
- I cover a baking sheet, preferably round, like for a cake, with parchment. I lubricate it with oil and pour the workpiece there.
- I place the pan with the future baked goods in an oven preheated to 180 degrees. Cooking time: 30 minutes.
You can simply snack on this dish, but if you add chopped vegetables or any sauce to it, the pie will become a lunch in its own right.
For the filling I use white cabbage. But, as practice shows, you should add mayonnaise or homemade sour cream to the dough.
We will need:
- 5 tbsp. l. wheat flour;
- 4 eggs (chicken);
- 1 tbsp. homemade mayonnaise or 1 tbsp. low-fat sour cream;
- 500 g cabbage;
- 1 PC. bulb onions;
- 0.5 tsp. soda (slaked with vinegar);
- 2 tbsp. l. refined oils;
- salt, ground black pepper, dill - to taste.
How to cook:
- I set two eggs to boil, the cooking time is 10 minutes after the water boils in the saucepan.
- Second pair chicken product, I break it into a bowl.
- I sprinkle a little salt and add sodium bicarbonate.
- Beat with a mixer until foam forms.
- I add mayonnaise and sour cream to this mixture and mix.
- I sift the flour, pour it into the bowl with the dough and beat it again with a whisk until smooth.
- Eggs cooled in cold water, peeled and cut into cubes. I pour it into another bowl where I will make the filling.
- I take a deep frying pan, pour oil, and add diced onions. Fry until the pieces are transparent.
- Add cabbage chopped into thin strips to the onion, mix, simmer for 10 minutes.
- I wash the dill, chop it finely and add it to the filling. Season with spices and salt, pour into the eggs and mix.
- Grease a pan lined with parchment or foil with vegetable oil. I pour half of the dough here. Spread the filling on top with a spoon, carefully so as not to mix with the bottom layer, pour in the rest of the workpiece.
- I put it all in an oven preheated to 180 degrees. Baking time: 40 minutes.
- When it cools down a little, I take it out of the mold, cut it into pieces, put it on a plate and serve.
To make the cake look beautiful, you can sprinkle it with sesame seeds before baking. This addition 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 contain more dry matter, which makes the vegetable more filling and crumbly.
For the test we will need:
- 700 g potatoes;
- ½ tbsp. wheat flour;
- 1 egg.
Filling ingredients:
- 1 young zucchini;
- 1 light-colored onion;
- 1 clove of winter garlic;
- 3 tbsp. l. olive or any other vegetable oil;
- 1 tsp lemon zest;
- 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:
- I wash all the vegetables and place them on a cloth.
- I peel the onion and garlic and chop it into small cubes.
- I peel the potatoes, fill them with drinking water and let them cook.
- Fry the onion and garlic in a small amount of oil until golden brown and remove from the stove.
- I grate the zucchini on a grater with large holes.
- Finely chop parsley or dill and mix the prepared ingredients for the filling in one container.
- I grate half the cheese on a fine grater.
- I also send 2 eggs, salt, sour cream and zest here. I season with my favorite spices - ground black pepper and nutmeg (it gives plant-based dishes satiety).
- By this time the potatoes are ready, they need to be removed from the broth and mashed with a potato masher.
- I let the dough base cool a little, mix it with flour and salt.
- Grease a baking sheet with melted butter and place it on it. potato dough so that there is enough of it to cover the sides of the mold.
- Pour the filling evenly over the base. Since the zucchini will produce juice, there is no need to drain it.
- I cover the pie with the remaining cheese, grated on coarse grater.
- I preheat the oven to 210 degrees and bake the treat in it until golden brown on the surface of the pie.
- Serve hot, garnished with sprigs of fresh parsley and basil.
Advice: if there is one in the house
Jellied pies are distinguished by their simplicity and fast process preparations. You can make jellied pies with anything; whatever you have in the refrigerator will do. During the vegetable season, you can make a pie with zucchini, eggplant, peppers and herbs; these pies also work great with meat, canned food or cheeses.
Today’s version of making zucchini jellied pie is very simple, anyone can handle it. A piece of this pie will be a great snack or a full meal, just add a little vegetable salad and any sauce.
Prepare all ingredients according to the list.
Pour kefir into a bowl, in my version the fat content of kefir is 2.5%, but I think any fat content will do. Add one large chicken egg to kefir.
Add two good spoons of light mayonnaise or sour cream - your choice. Add salt and ground pepper, and, if desired, you can add your own spices. Mix all ingredients with a mixer or whisk.
Add in parts wheat flour, add baking powder. Mix the dough well; the consistency should resemble thick sour cream.
Choose a large, young zucchini. Grate the zucchini on a medium grater.
Add zucchini chips to the dough, also add chopped fresh dill.
Mix the dough thoroughly with a spoon and let it rest for a couple of minutes.
Pour the dough into an oiled heat-resistant form and place in the oven. Bake the jellied pie with zucchini at 180 degrees for 25-30 minutes. After cooking, serve the pie to the table.
How sometimes you want to cook something like this without spending half a day in the kitchen, and at the same time, the food is not only tasty, but also healthy, beautiful to look at and with an appetizing aroma. The task seems impossible, but there is still a way out: a pie for a quick fix zucchini - this is an excellent solution that meets all the above wishes. Fast, inexpensive, tasty, and also healthy - why not try it?
What's good about vegetable pies?
To people who have never tried dishes of this type, it seems that such food cannot be satisfying, that it is not for men who definitely need a large piece of meat and a side dish for it. This is a misconception, because you can add anything to the dough for quick zucchini pies: from different cheeses and potatoes to fish, pieces of meat and sausage. The main thing is a flight of fancy and the absence of stereotypes.
Such pies are quite filling, despite the misconception, and if you combine them with porridge or potatoes, even a notorious meat eater will say: “But it’s not bad!”
Zucchini's composition is rich in magnesium and potassium, which makes them extremely useful for cardiovascular diseases, and important fiber perfectly stimulates the digestive tract, eliminating toxins and bloating. Zucchini is recommended for pregnant women to eat, as it helps relieve swelling.
Quick pies: options
There are a few interesting ideas for using zucchini as the leading ingredient in a dish. Each of them is special in preparation, taste, and appearance.
- Bake zucchini pancakes in a frying pan and coat sour cream sauce with garlic and herbs. Moreover, you can use different sauces, depending on your taste preferences, and the composition of the pancakes can be replenished not only with zucchini, but also with potatoes and carrots. This is a great budget option for a quick meal.
- Pie with zucchini in the oven, in which the dough is taken as the basis. A very good option for vegetarians and vegans: no animals will be harmed during cooking.
- A vegetable casserole is essentially a pie, only without flour, which means you can safely use this version of a quick pie made from zucchini and carrots.
- A pie in which vegetables, grated or ground in a blender, are part of the dough. Quite an interesting thing with unique taste. When tasting, it is not immediately clear what the main ingredient of the pie is.
In a slow cooker or oven
You can quickly make a casserole pie from zucchini with the addition of tomatoes. Required ingredients:
Two zucchini and two tomatoes;
One medium sized carrot;
100 grams of hard cheese;
300 grams of flour;
100 grams of kefir;
0.5 teaspoon each of soda and salt, black pepper - optional;
1 tbsp. spoon of granulated sugar.
Grate the zucchini on a grater with large holes and squeeze out excess liquid, add spices, kefir and mix. Add lightly beaten eggs and flour. Stir until smooth. The mass should not quickly drain from the spoon, otherwise you need to add a little more flour.
Grate the carrots on a fine grater and add to the dough. Grease the pie pan olive oil, line the bottom and walls with sliced tomatoes (preferably in two layers) and sprinkle them with grated cheese. Parmesan is ideal for such purposes. Pour the zucchini batter on top and place in the oven.
Quickly boil some of the side dishes: new potatoes or green beans - and a full meal is ready! The pie will take about an hour to prepare; it can be served warm or cold; before serving, tip it onto a plate so that the tomatoes and cheese are on top. You can sprinkle with fresh herbs, chopped hastily.
In a frying pan
Zucchini pie can also be cooked in a frying pan; it is also called vegetable pancake cake. Grate two medium zucchini on a grater with medium-sized holes, squeeze out excess water and add two eggs, salt to taste and ground black pepper, three to four tablespoons of flour and knead the dough: it should resemble pancake dough - thick but moveable. From this mixture, bake 5-6 wide pancakes the size of the pan.
For the “cream” you can use thick sour cream or mayonnaise mixed with crushed garlic and allspice, coat the chilled layers for the vegetable cake with it, you can also put fresh tomatoes cut into circles between the layers - it will be even tastier. The top can be sprinkled with chopped herbs or decorated with fresh vegetables at your discretion.
Easy quick pie
Cut zucchini into circles, cut medium-sized tomatoes in the same way, place a layer of vegetables in a greased pie dish, arranging them vertically and alternately: a slice of zucchini, a slice of tomato. Some fans also add potato slices. If you are not a fan of an elegant figure, feel free to take it, it will be more satisfying, which means that men will like this quick pie. You can also mix some eggplant with the zucchini, if you have them in stock.
Next, prepare the filling: beat three eggs with half a glass of cream or sour cream and 200 grams of cheese, grated on a coarse grater. Pour this mixture over the pie and leave for half an hour. Serve still warm, lightly sprinkle with sour cream.
Quiche with cheese
Quiche is open pie with a base of shortcrust pastry, which can be made at home, or you can buy frozen in the supermarket. It is widely used in vegetarian cuisine, being a universal dish that can be different in taste each time due to the variety of vegetable and fruit fillings, which can be used for all pies of this type.
To prepare, place grated zucchini (2 pieces) in the quiche, pour in five beaten eggs and sprinkle with 150 grams of grated hard cheese. Oven temperature - 180 degrees, baking time - about thirty minutes. What could be simpler and faster?
Zucchini pie recipe
You can whip it up for dinner or an afternoon snack gourmet pie, which contains salmon. This savory dish, which is not a shame to serve even at a party. Required Products:
150 grams of smoked salmon;
80 grams of cheese;
Three eggs;
130 grams of flour;
1 medium sized zucchini;
3 tbsp. spoons of fresh milk;
4 tbsp. tablespoons of vegetable oil (preferably olive);
Salt, pepper to taste, a pinch of soda.
In a deep bowl, beat eggs with milk and butter, add spices and flour. Mix. Add coarsely grated zucchini and boneless fish, cut into small pieces. Add grated cheese and mix thoroughly. Move the dough to silicone mold: An oblong, narrow or round one with a hole in the middle is ideal. Bake for an average of forty minutes, cool slightly and cut into slices - that's the whole recipe.
In the photo, the quick zucchini pie looks perfect, and it tastes even better. Can be served with tomato juice, fresh vegetable or herbal tea. It’s not just tasty, but also satisfying: a complete meal of vegetables, fish, bread, all in one dish. This pie can be prepared in a slow cooker in the “baking” mode and in the oven in a hurry.
Pie with zucchini and carrots
This dish is a masterpiece out of nothing! They probably saw his photo, but few dared to cook it, believing that it would take a lot of time, judging by the picture. And in vain! A pie with zucchini and carrots is prepared in a hurry, despite its unusual look: the layers of vegetables on the dough are arranged vertically, and it seems that you need to spend half a day for such splendor.
From 100 grams of butter, 200 grams of flour and 5 tbsp. spoons cold water kneaded regular dough according to the shortbread principle: butter is ground with flour, and then water is added. You can also add egg yolk- optional. Then we spread it with our fingers on the baking pan, in a layer of 3-4 mm, and put the pan in the refrigerator so that the dough freezes.
We whip up the filling for the zucchini pie by cutting the vegetables into slices using a vegetable cutter: carrots and zucchini (can be replaced with zucchini). We lay these strips on top of the dough in the mold, starting from the edge and moving towards the middle, alternately laying a layer of one and the other.
Prepare the filling: three eggs, 200 grams of cream, a little nutmeg, salt, 150 grams grated cheese, lightly beat three cloves of garlic crushed in a mortar with a mixer and pour the mixture onto the laid vegetables, trying to distribute evenly. The oven temperature is 180 degrees, this cake bakes for about an hour. This simple recipe for a quick zucchini pie is a godsend for lovers of no-frills vegetable dishes.
Bulgarian pie
Required Products:
Three eggs;
250 grams of hard cheese;
Five small zucchini (no more than 15 cm in length);
5 tbsp. spoons of semolina;
3 cloves of garlic, salt and pepper to taste;
A large bunch of mixed greens: parsley, cilantro, dill, etc.
The zucchini is grated on a large grater, the excess liquid must be squeezed out, the cheese must also be grated and mixed with the vegetable, add eggs beaten with garlic and spices, semolina and mix the mass thoroughly until smooth. If desired, you can replace the zucchini with zucchini. Place the workpiece in a wide pan, trying to keep the height no more than three centimeters, then the hastily prepared zucchini pie will be more tasty and will bake quickly. We wait until the top is nicely browned and then remove from the oven.
Bulgarian pie is served both warm and cold - it is equally tasty, especially with spicy garlic sauce from cream or yoghurt (as they do in Bulgaria). No more than an hour is spent on preparation, of which the lion's share is occupied by baking, during which you can do other household chores.
Calorie content of zucchini pies
The energy value of such dishes ranges from 130 to 280 calories per 100 g, depending on the ingredients: where there is fish and cream, the calorie content is higher, and just vegetables with a small piece of dough is much lower. In any case, quick pies made from zucchini and other vegetables are a low-calorie diet, so they are boldly taken into account by people watching their figure and proper nutrition. Such dishes are very popular among lacto-vegetarians.
What to serve with?
A quick zucchini pie can be served as separate dish for lunch or dinner, as well as in combination with a side dish of vegetables, boiled potatoes or fresh green salad. A sauce would be useful: sour cream, spicy or spicy tomato - depending on your taste preferences, because the range of sauces is extremely diverse among lovers of vegetable dishes. A sprinkling of chopped fresh parsley, dill or cilantro will come in very handy. fresh cucumbers and fragrant rye bread.
