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Zucchini Jellied Pie

4409

Kitchen European

Calorie content 156 kcal

Portions 2 port.

Cooking time 120 minutes

Proteins * 10.7 g

Fats * 7.8 g

Carbohydrates* 14.5 g

Content

You are provided with a basic recipe for making zucchini jellied pie. On its basis, adding meat or vegetables, you can prepare these delicious pastries for every taste. The pie is prepared quickly and the products are available for it. Zucchini pie is served hot or cold and is especially tasty with sour cream.

Ingredients

Zucchini 1 PC. Yogurt 160 ml. Egg 2 pcs. Semolina 100 g Butter 1 tbsp Salt 1 tsp Baking soda 1 pinch Parmesan cheese 50 gr.

Cooking process

Pour yogurt into a bowl for kneading dough and add semolina. Mix them well and leave for 10 minutes to swell the semolina.

Wash the zucchini well and remove the peel if it is dense. Then grind the zucchini on a coarse grater, place in a separate bowl, add half a teaspoon of salt to it and leave for 5 minutes so that the zucchini gives juice.

Put eggs, soda and salt in the swollen semolina and whisk everything well into a homogeneous mass.

Transfer the grated zucchini to a colander and squeeze out all the juice well. Then we transfer them to the dough.

Knead the dough well.

Grease the cake pan with a piece of butter and transfer the kneaded dough into it.

Grind a piece of hard cheese into a coarse grater and evenly distribute it over the surface of the cake.

Preheat the oven to 180 ° C and place the pan with the zucchini pie in it for 30 minutes. Remove the baked pie from the oven and leave for 20-30 minutes to “rest”.