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Zucchini pie in layers

0
1048
Kitchen Russian
Calorie content 155.8 kcal
Portions 8 port.
Cooking time 40 minutes
Proteins * 6.4 gr.
Fats * 7.7 g
Carbohydrates* 17.7 g
* per 100 gr. product
Zucchini pie in layers
Content

Layered zucchini pie is a popular summer dish that can be a snack or a full meal. Indeed, this delicious and fragrant pie looks great on the festive table as an appetizer, but at the same time it is quite possible to feed all household members for a family lunch or dinner.

Ingredients

Cooking process

step 1 out of 19
Wash zucchini, peel, remove seeds, grate on a coarse grater.
step 2 out of 19
Break eggs into zucchini.
step 3 out of 19
Stir the zucchini with the eggs.
step 4 out of 19
Add flour, salt and pepper to taste, mix thoroughly.
step 5 out of 19
Heat a frying pan with vegetable oil. Fry zucchini cramps until golden brown (you get 3 cakes).
step 6 out of 19
Finely chop the onion.
step 7 out of 19
Grate the carrots on a coarse grater.
step 8 out of 19
Fry the onion over low heat until transparent.
step 9 out of 19
Add carrots to the onion, mix. Simmer for 5 minutes.
step 10 out of 19
Wash greens, chop finely.
step 11 out of 19
In a separate container, mix sour cream with garlic passed through a press.
step 12 out of 19
Salt the mass and mix well.
step 13 out of 19
Add greens.
step 14 out of 19
Stir in the sour cream sauce.
step 15 out of 19
Put the first crust on a dish, coat it with melted cheese.
step 16 out of 19
Place the carrots and onions on the processed cheese.
step 17 out of 19
Drizzle with sour cream sauce.
step 18 out of 19
Next, cover everything with the second cake layer. repeat the procedure.
step 19 out of 19
Top, if desired, decorate the zucchini pie with layers of herbs, cherry tomatoes and arena quail eggs. Bon Appetit!

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