Zucchini, Tomato and Paprika Pie
6 servings
70 minutes
Zucchini, tomato, and paprika pie is a bright representative of home Russian cuisine, embodying simplicity and warmth. It emerged from the desire to use seasonal vegetables in the most delicious way. Tender zucchini adds softness, juicy tomatoes provide a slight tanginess, and paprika gives the pie a spicy note. The light egg dough makes it airy, while baking to a golden crust turns the dish into a true gastronomic masterpiece. This pie is perfect for a cozy family dinner or a festive table. It can be served hot, complemented with fresh herbs or sour cream to highlight its rich flavor and appetizing texture.
1
Preheat the oven to 180 degrees.
2
In a bowl, mix grated zucchini, finely chopped onion, and garlic.
- Zucchini: 500 g
- Onion: 1 head
- Garlic: 1 clove
3
In a small bowl, lightly beat the eggs, paprika, and 2 tablespoons of olive oil, season with salt and pepper, then add flour and baking powder. Mix well to form a soft dough.
- Chicken egg: 2 pieces
- Ground paprika: 1 teaspoon
- Olive oil: 3 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Flour with baking powder: 75 g
- Baking powder: 0.5 teaspoon
4
Mix the dough with the zucchini mass.
- Zucchini: 500 g
5
Heat a 20 cm diameter skillet over medium heat and add the remaining oil. Pour the batter into it and arrange the sliced tomatoes on top. Cook for 5-6 minutes, then transfer to the oven and bake for another hour until golden.
- Olive oil: 3 tablespoons
- Tomatoes: 2 pieces
6
Carefully remove from the mold and transfer to a plate. Serve hot.