Zucchini pie with meat and mushrooms
6 servings
60 minutes
Zucchini pie with meat and mushrooms is an exquisite combination of tenderness and rich flavor. It represents a harmony of Russian cuisine, combining the freshness of vegetables, the nourishment of meat, and the aroma of mushrooms. Zucchini creates a soft base soaked in a delicate yogurt-egg sauce that adds airiness to the dish. Mushrooms, lightly fried before baking, reveal their richness and complement the juiciness of the meat layer. Spices and herbs give the pie sophistication, making it perfect for a cozy family dinner or festive gathering. This pie is good both hot and chilled, and its simplicity in preparation makes it accessible even for novice cooks.
1
Cut 2 small zucchinis lengthwise into slices and place them at the bottom of the dish.
- Zucchini: 2 pieces
2
Mix yogurt with eggs, add salt, and brush the zucchini with a small amount of the mixture.
- Plain (natural) yoghurt: 1 jar
- Chicken egg: 3 pieces
3
Lay the minced meat on top (I use beef and chicken, but you can use any to your taste).
- Ground chicken: 500 g
4
Sauté the mushrooms in a pan and place them on top of the minced meat.
- Button mushrooms: 6 pieces
5
Slightly salt the entire dish, add spices to taste (I add a bit of pepper and Provencal herbs), and sprinkle a small amount of greens on top (dill or parsley).
- Fresh herbs: to taste
6
Pour the dish with the remaining yogurt-egg mixture.
- Plain (natural) yoghurt: 1 jar
- Chicken egg: 3 pieces
7
Bake in a preheated oven at 200 degrees for 40-50 minutes.
