Zucchini pie: a selection of recipes for every taste. Zucchini Pie How to make a delicious zucchini pie

09.01.2024

Amazing zucchini pie! - Prepares in 15 minutes! Will be remembered FOREVER!

If you've been looking for a recipe for cooking zucchini without frying, then zucchini pie is just what you should try for dinner. A minimum of products, fifteen minutes of wasted time and a little waiting at the oven.

Zucchini – 2 pcs.
Tomato – 1 piece,
Flour - one and a half cups,
eggs – 3 pcs.,
salt,
greenery,
cheese – 200 gr.

1. Wash two large zucchini under running water. If they are fresh and not old, the skins do not need to be peeled. Three of them on a coarse grater in a large sieve. Squeeze to remove excess liquid.

2. Two hundred grams of hard cheese, three on a fine grater. Finely chop the washed parsley and dill with a knife.

3. Wash the tomato. You can remove the skin by pouring boiling water over it. Cut into thin round pieces.

4. In a deep bowl, mix grated zucchini, 3 eggs, chopped herbs. Add salt. Mix.

5. For the zucchini pie, take one and a half cups of flour. You don't have to sift. Add to the zucchini and stir. Often at this stage, housewives add slaked soda or baking powder. I didn't do this. The pie in the oven will turn out, although not fluffy, but tasty. But too much soda can spoil the taste.

6. We will definitely use a springform pan. These are not expensive, are available everywhere and every housewife has them. Cover the bottom of the pan with parchment paper. Make sure that the sides of the parchment are as high as possible. This way, the dough will not drip from the bottom of the pan and can be easily removed. Sprinkle the parchment with breadcrumbs and immediately fill the mold with zucchini dough. Let's level it up.

7. Place tomatoes and grated cheese on top. Only after this do we put everything in a preheated oven. Thirty minutes of preparation is enough. After this, it took another 15 minutes for the pie to arrive with the oven turned off. Zucchini pie should be served warm. Have a nice diet dinner.

Meet: zucchini pie, a pastry that can put many into a slight culinary stupor, since it is quite difficult to immediately guess what the main ingredient is. The rest is as simple as shelling pears - knowing the recipe, prepare the dough, put it in the oven, and let your guests and household members guess. The mysterious component is difficult to recognize, and that’s the trick with baking.

For a long time I used one, proven recipe for zucchini baking. But one day, after Googling, I was delighted, because the scope of my knowledge had expanded significantly. The secret ingredient is quite well known to many and is widely used in making pies.

They bake zucchini pies with cheese, tomatoes, meat, sausage, chicken and minced meat, adding carrots, eggplants, cottage cheese, and semolina instead of flour. They are made in layers; the jellied version is very popular. I came across a considerable number of sweet pies - with cocoa - chocolate, apples. And they are all baked quickly, easily, with a minimum of effort, and turn out incredibly tasty.

Quick layered zucchini pie with tomatoes

Baked goods from the vegetable series, but quite high in calories thanks to mayonnaise. An incredibly delicious pie that takes little time to prepare.

You will need:

Zucchini – 500 gr.
Tomatoes – 3 pcs.
Eggs – 3 pcs.
Flour – 2.5 cups.
Mayonnaise – 100 ml.
Garlic cloves – 4 pcs.
Dill, salt, sunflower oil, pepper.

Step-by-step preparation:

Peel the zucchini, finely grate, add chopped dill and stir.
Place the eggs and sifted flour into a bowl and mix. The dough will come out quite liquid, more like a pancake than a pie. That's right, we will make the layers of the pie from zucchini pancakes.
Fry large pancakes in a frying pan. Pour 3-4 tablespoons of dough onto each.
At the same time, make the sauce for pouring: chop the garlic and add to the mayonnaise. Cut the tomatoes into rounds.
Let's start creating a layer cake: place the pancakes on a wide dish, brushing with garlic sauce and layering with tomatoes. The top layer is sauce and tomatoes.

Zucchini Pie with Cheese – Tuscan Scarpaccia

The pastry is better known under the beautiful name Tuscan Scarpaccia pie. Created in the Italian province of Lucca and has a long history in Italian cuisine. In essence, this is a casserole that literally melts in your mouth and causes complete delight in everyone who is lucky enough to know the recipe for a quick pie.

Take:

Zucchini (zucchini) – 350 gr.
Parmesan cheese, can be replaced with regular hard cheese – 80 gr.
Flour – 160 gr.
Eggs – 3 pcs.
Green onions - 4 feathers.
A clove of garlic.
Water – 80 ml.
Milk – 100 ml.
Olive oil, a pinch of salt.

How to bake:

Break the eggs, add salt and beat well.
Combine milk with water and pour into egg mixture.
Add flour in small portions, mixing thoroughly each time.
Chop the onion feathers, chop the garlic clove, finely grate the cheese and add to the dough.
Last step: grate the zucchini and add to the dough.
Stir, transfer to a mold (don’t forget to grease) and bake at 180 degrees for half an hour.

Zucchini upside-down pie in the oven with minced meat and vegetables in layers

In addition to the oven, this recipe can be used to prepare zucchini baked goods in a frying pan.

You will need:

Zucchini.
Rice – 200 gr.
Minced meat – 400 gr.
Onion, bell pepper, tomato, carrot - 1 pc.
Garlic cloves – 3 pcs.
Sour cream – 100 ml.
Ground pepper, dill, salt, oil.

How to bake a pie:

Boil the rice in advance and cool. Combine the minced meat with rice, add pepper, salt and stir.
Cut the seeded zucchini into thin, no more than 3 mm, slices. Add salt and set aside.
Peel the onion, cut into half rings, and fry until golden.
Peel the sweet pepper, cut it into strips, grate the carrot coarsely, cut the tomato into arbitrary circles.
In a separate container, combine sour cream with salt, dill, and garlic crushed in a press.
Grease the pan with oil, place the zucchini slices and minced rice on top. Next we put onions, peppers and tomatoes on top (leave some for decoration). Make the top from zucchini.
Pour over sour cream sauce and bake in the oven for 40 minutes, preheating to 200 o C.
Cover the slightly cooled pie with a plate and turn it over. Garnish with tomatoes and herbs.

Recipe for zucchini pie with chicken and cheese

Easy preparation, delicate taste and golden crust are the hallmarks of a simple pie with zucchini and chicken.

Take:

A small zucchini.
Egg.
Chicken fillet – 300 gr.
Milk – 150 ml.
Flour – 50 gr.
Cheese, hard – 50 gr.
Baking powder - half a small spoon.
Pepper, various herbs, salt.

Preparation:

Finely chop the chicken fillet, grate the cheese coarsely, and grate the zucchini using a fine-mesh grater.
Combine the egg with milk, add salt, flour, baking powder and finely chopped herbs, and pepper. Knead the dough.
Add chicken, cheese and zucchini to the dough. Stir and transfer to a greased pan.
The pie is baked for 40 minutes in an oven preheated to 200 o C.

How to bake a pie with minced meat, zucchini and carrots in a slow cooker

Zucchini gets along well with meat products, be it minced meat of any kind, chicken, or sausage. I offer a win-win recipe that can save a lot of time.

You will need:

Zucchini -2 pcs. medium size.
Minced pork and chicken – 200 gr.
Egg.
Carrot.
Bulb.
Flour – 300 gr.
Butter – 50 gr.
Kefir – 100 ml.
Salt, pepper, baking powder (soda, baking powder) - a teaspoon.

Cooking in a slow cooker:

Put soda in kefir and set aside for five minutes.
Add grated carrots and finely chopped onions to the minced meat. Stir, add sour cream, salt and pepper - make minced meat.
Grate the zucchini, put flour, egg, soft butter, kefir mixture in a bowl, and add a little salt. Knead the dough.
Grease the sides and bottom of the multicooker bowl with oil and place half of the dough.
Spread the minced meat on top and carefully pour the second half of the dough.
Place in the “Baking” mode for 50 minutes; time can be added if necessary. Don't be alarmed if the cake looks runny; it will harden as it cools. By the way, it is no less tasty cold, especially with sour cream.

Sweet pastries are presented in two recipes - with apple and chocolate pie.

Simple Sweet Zucchini Pie with Apple

Sweet pastries are always highly rated, and not only kids like them. Whip up an incredibly easy and simple apple pie.

Take:

Zucchini – 400 gr.
Eggs – 2 pcs.
Apple.
Flour – 300 gr.
Sugar – 200 gr.
Salt - half a teaspoon.
Sunflower oil - a large spoon.
Vanillin – 0.5 gr.
Baking soda - teaspoon.

How to bake a pie:

You will need a grater with large cells. Grate the apple and zucchini and place in a bowl.
Add flour, stir, then add salt, butter, sugar and soda. Stir thoroughly - the pie dough is ready.
Place the dough, greasing the surface of the mold with oil.
All that remains is to put it in the oven and wait 40-45 minutes. Preheat the oven to 200 o C.

Chocolate pie in the oven - a very tasty recipe

You will need:

Zucchini, grated mass – 350 g.
Flour – 190 gr.
Eggs – 2 pcs.
Sugar – 250 gr.
Cocoa powder – 4 large spoons.
Salt - half a teaspoon.
Baking powder and vanillin, cinnamon - a teaspoon each.
Baking soda - half a teaspoon.
Butter – 60 gr.
Sour cream – 120 gr.
Vegetable oil – 100 ml.
Natural coffee, brewed - 2 large spoons.

Bake:

Grate the zucchini coarsely, add salt and leave for half an hour so that the vegetable releases its juice.
In a separate bowl, combine flour, sugar, cinnamon, vanillin, baking powder, cocoa powder, soda - stir well.
In another bowl, mix sour cream with eggs and softened butter. Add the vegetable and stir the mixture.
Combine the contents of two bowls, pour in coffee and stir.
Drain the zucchini and add it to the bowl. Knead the dough and place in a greased springform pan.
Cooking lasts 40 minutes, oven temperature 180 o C. If you want to decorate the pie, sprinkle with grated chocolate.

Yulia Vysotskaya sometimes throws out interesting recipes for baking in the oven; in her cookbook there is a zucchini pie with the addition of mint - get acquainted and cook! With love... Galina Nekrasova.

The idea of cooking a sweet pie with zucchini in the oven may seem unusual at first glance, but the delicious result of such a culinary experiment will make you cast aside all doubts. The dietary and taste-neutral zucchini pulp allows you to increase the volume of the pie without adding calories or affecting the taste of the dough, but what is much more important is that it gives the pie that delicious juiciness, airiness and softness that any cook secretly dreams of when planning baking. Try it!

Prepare the ingredients according to the list.

Line a baking dish with baking paper and grease with vegetable oil.

Sift the wheat flour. Add baking powder, baking soda, a pinch of salt and mix everything well.

Finely grate the zest of 1 lemon. Then cut the lemon in half and squeeze the juice out of half the lemon.

In a separate container, combine sugar, chicken egg and vegetable oil. Add 2 tbsp. lemon juice, 2 tbsp. lemon zest and vanilla sugar. Save the remaining zest and use it to make icing and decorate the cake.

Mix the ingredients until smooth and sugar dissolved.

Grate the zucchini on a fine grater and squeeze lightly.

Add the zucchini pulp to the liquid ingredients. Mix everything well.

Then, in small portions, add the prepared mixture of flour, soda and baking powder and mix everything well. You should get a thick dough that practically does not flow from a spoon.

Place the dough in the prepared baking dish and smooth it out slightly.

Place the prepared pie in an oven preheated to 180 degrees and bake for 50-55 minutes. Cool the pie on a wire rack for 15 minutes.

Meanwhile, prepare the glaze. Separate the egg white from the yolk and place in a dry container. Then gradually, in small portions, add sifted powdered sugar, constantly stirring and rubbing the mixture with a spoon.

When the mass thickens so much that it trails like a ribbon behind the spoon, leaving a pattern on the surface of the mixture for a few seconds, add 1-2 tbsp. lemon juice and 1-2 tsp. lemon zest, and mix everything well again. Add lemon juice and zest to taste until desired flavor intensity is achieved.

Decorate the cake with glaze, sprinkle with a pinch of lemon zest and serve.

Sweet zucchini pie is ready. Enjoy your tea.

In this form, my children agree to eat this vegetable as much as they want.

Compound:

4 tbsp. l. flour
(with maximum slide)
4 tbsp. l. decoys
(with maximum slide)
3 tbsp. l vegetable oil
380 g zucchini
(1 small)
1 small bunch of dill
1-1.5 tsp. salt
0.7 tsp. soda
1 tsp. apple cider vinegar
spices: black pepper, shamballa (to your taste)

Also optional:

4-5 pcs. walnuts (in dough)
cheese (grate on top)

Zucchini pie recipe:

Prepare the ingredients. The photo is not a complete list of products.
Products
Wash the zucchini/zucchini and grind it in a blender along with the dill into a small salad. Or grate it on a fine grater and chop the dill. The smaller the zucchini particles, the more juice it will release, which is what we need.
Chop the zucchini and herbs
Add a teaspoon of apple cider vinegar to this mixture.
Add vinegar
Mix flour, semolina, salt, spices, soda (you can use baking powder, then do not add to the dough).
Mix dry ingredients
Add vegetable oil to the dry mixture (I used unrefined sunflower oil; its taste was not felt in the finished zucchini pie).
Add oil
I rub it with my hand into a homogeneous crumb, you can mix it thoroughly with a fork.
Grind
Combine the dry mixture and the zucchini-dill mixture and mix thoroughly. If you want to add nuts, then this should be done at this stage (not chopped very finely). The consistency of the dough is thick, but you can stir it with a spoon.
Place in pan and level with a spoon. I have a ceramic mold (24 cm), I bake directly in it, and I don’t always grease it with butter and sprinkle it with flour... But still, it’s better to do this if your mold is not ceramic.
Transfer to form
Sprinkle cheese on top or lay out chopped pieces. It is not necessary to use cheese, the pie will work without it.
Sprinkle with cheese
Place in an oven preheated to 200 degrees for 35-40 minutes. Checking the zucchini pie: the cheese/crust has browned, is dense/springy to the touch, and has risen.

Bon appetit and a good zucchini harvest!

The_host author of the recipe