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Squash pie in a slow cooker

0
4155
Kitchen European
Calorie content 195.6 kcal
Portions 8 port.
Cooking time 110 minutes
Proteins * 9.9 gr.
Fats * 12.1 gr.
Carbohydrates* 19.4 g
* per 100 gr. product
Squash pie in a slow cooker
Content

Zucchini pie in a slow cooker is prepared quite easily and simply, but it turns out incredibly tasty. A chilled pie turns out to be many times tastier than hot. It is best to prepare a pie in the evening to ensure you have a great breakfast.

Ingredients

Cooking process

step 1 out of 8
Grate hard cheese on a coarse grater.
step 2 out of 8
Rinse the zucchini well in cool water. Let it dry. Young zucchini does not need to be peeled and seeds removed. Peel large zucchini fruits from skin and seeds. Grate on a fine grater. Squeeze the juicy zucchini with your hands so that the excess liquid is glass.
step 3 out of 8
Rinse the greens thoroughly under running water and dry. Chop finely with a sharp knife.
step 4 out of 8
Place the sour cream in a deep bowl, add baking soda and stir. The soda will be extinguished with sour cream acid, break the chicken eggs, mix well.
step 5 out of 8
Sift the wheat flour into another container and gradually add to the liquid ingredients, mix well. Add grated cheese and zucchini, chopped herbs and salt. Mix the dough thoroughly. Lubricate the multicooker bowl with a small amount of vegetable oil.
step 6 out of 8
Gently lay out the resulting dough and spread evenly over the entire surface using a silicone spatula. Close the instrument cover. On the multicooker panel, select the "Baking" mode, set the cooking time to 50 minutes. After the beep, leave the cake in the “Warm up” mode for another 20 minutes.
step 7 out of 8
Switch off the appliance and leave the zucchini pie in the multicooker, without opening the lid, for another 20 minutes. Gently transfer the cake to a platter. Garnish with fresh herbs.
step 8 out of 8
Serve the finished cake in portions.

Bon Appetit!

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