Zucchini Pie
6 servings
60 minutes
Zucchini pie is a delicate, aromatic dish rooted in Russian culinary traditions. Zucchini combined with creamy sour cream and stretchy cheese creates a soft, rich flavor with light nutty notes. The history of such a pie is linked to rural life when housewives sought to use seasonal vegetables in simple yet exquisite recipes. This pie is perfect for both family dinners and festive tables. The crispy layer of puff pastry contrasts with the tender filling, making each slice wonderfully balanced. It can be served as a standalone dish or as an accompaniment to a fresh salad. The simplicity of preparation and availability of ingredients have made this recipe a favorite in homes that cherish a cozy atmosphere and homemade baking.
1
Grate zucchini and cheese on a coarse grater.
- Zucchini: 2 pieces
- Cheese: 150 g
2
Chop the onion into small cubes and fry in vegetable oil. Then add the zucchini, fry for 5 minutes, season with salt and pepper.
- Onion: 1 piece
- Zucchini: 2 pieces
3
Place the dough in a mold, put parchment on top (at the bottom), add beans (or other legumes), and bake for 10 minutes at 190 degrees.
4
Whisk the eggs with a pinch of salt, add cream and part of the cheese, mix, combine with zucchini, mix again. Spread the mixture on the crust, sprinkle with remaining cheese and bake for 30 minutes at 180 degrees.
- Chicken egg: 3 pieces
- Cream: 200 ml
- Cheese: 150 g
- Zucchini: 2 pieces
- Cheese: 150 g