Quick pies recipes take pride of place in the lives of experienced housewives. Therefore, we suggest you try one of them. Pie with zucchini and tomatoes is a very tasty, satisfying and healthy snack. And the main thing is that preparing it is not difficult at all. Recipes that involve using a slow cooker are truly the easiest and fastest. You will see for yourself when you try it!

Ingredients

For the test

• wheat flour (highest grade) – 300 g;
• chicken eggs – 2 pcs.;
• kefir (fat content 1%) – 100 g;
• medium-sized zucchini - 2 pcs.;
• carrots – 100 g;
• fresh tomatoes – 2 pcs.;
• hard cheese – 90-100 g;
• sunflower oil – 3 tbsp. l.;
• salt – 0.5 tsp;
• cane sugar – 1 tbsp. l.;
• baking soda – 0.5 tsp.

For decorating the pie

• dill – 10 g;
• parsley – 10 g.

Cooking steps

Step #1. Like all similar recipes, we start this one by preparing the dough. First of all, you need to deal with the zucchini and prepare them. Wash each vegetable thoroughly under running water and dry with a kitchen towel. Then peel the zucchini and grate it using a large hole grater. If the vegetables are very juicy and a lot of juice has been released, then it is better to squeeze out the zucchini straws with your hands and drain the excess liquid.

Step #2. Beat fresh chicken eggs into a separate deep plate. Whatever recipes you try to implement, use only good and proven products. Then you will avoid trouble. Gently beat the eggs with a whisk or mixer until foamy.

Step #3. In the bowl containing the squash julienne, add cane sugar, salt and baking soda. To whip up this pie, you can also use regular white granulated sugar. Homemade baking with zucchini, carrots and tomatoes will definitely not suffer from this. Pour kefir over the zucchini and mix all ingredients thoroughly.

Step #4. Add beaten chicken eggs to the bowl with zucchini and kefir and mix everything until smooth. Let the mixture sit for a couple of minutes. Be very careful when you come across recipes that include kefir and soda. In order for a quick jellied pie to turn out fluffy, these two ingredients must combine and react well.

Step #5. It's time to add sunflower oil to our filling. Mix it with the prepared mass using a regular tablespoon. Zucchini pie with carrots and tomatoes will taste better if you use unrefined vegetable oil.

Step #6. Carefully sift the wheat flour through a sieve several times into a separate bowl. Home baking recipes like this one mean you can substitute rye flour for regular flour. Thus, a quick jellied pie will turn out to be dietary. Add the sifted flour little by little to the kefir-zucchini mixture. Knead the dough. It should not be particularly thick, but not too runny either. If the filling does not stay on the spoon, then you should add more flour.

Step #7. Now move on to preparing the carrots. To do this, wash the vegetable thoroughly. One small carrot is enough to complete this and similar savory homemade baking recipes. Peel the vegetable and grate it on a grater with the smallest holes.

To make the process easier, place a plastic bag over the grater. After you have dealt with the carrots, add the resulting shavings to the dough and mix. Carefully remove the bag from the grater and discard. This will keep your kitchen appliance virtually clean.

Step #8. Grease the bottom and sides of the multicooker pan well with vegetable oil. We recommend using a Redmond multicooker.

Wash the tomatoes thoroughly under running water, dry with a towel, cut into rings of medium thickness. Place the mugs on the bottom of the multicooker bowl in two layers. Grate the hard cheese on a coarse grater and sprinkle it on top of the tomato rings.

Step #9. Very carefully pour the zucchini dough on top of the tomatoes and cheese. If necessary, smooth out the filling with a spoon.

Bake the zucchini pie in the slow cooker on the “Bake” setting for about 1 hour 20 minutes. When the homemade carrot cake is ready, remove the bowl of cake from the slow cooker, cover it with a large, flat plate and quickly turn it over. Tap the bottom of the bowl and set it aside. This way the tomatoes in the cheese will be on top, which will make your quick pie very appetizing and beautiful.

Now the preparation has come to an end. Try the jellied pie in the company of your family and friends. Before serving, garnish it with finely chopped herbs and cut into small triangles. Recipes for upside-down pies are considered the most original, so you will never regret if you prepare such pastries for the holiday table.

Don't forget to leave a comment and bon appetit!

How sometimes you want to cook something like this without spending half a day in the kitchen, and at the same time, the food is not only tasty, but also healthy, beautiful to look at and with an appetizing aroma. The task seems impossible, but there is still a way out: a quick zucchini pie is an excellent solution that meets all the above wishes. Fast, inexpensive, tasty, and also healthy - why not try it?

What's good about vegetable pies?

To people who have never tried dishes of this type, it seems that such food cannot be satisfying, that it is not for men who definitely need a large piece of meat and a side dish for it. This is a misconception, because you can add anything to the quick dough for zucchini pies: from various cheeses and potatoes to fish, pieces of meat and sausage. The main thing is a flight of fancy and the absence of stereotypes.

Such pies are quite filling, despite the misconception, and if you combine them with porridge or potatoes, even a notorious meat eater will say: “But it’s not bad!”

Zucchini's composition is rich in magnesium and potassium, which makes them extremely useful for cardiovascular diseases, and important fiber perfectly stimulates the digestive tract, eliminating toxins and bloating. Zucchini is recommended for pregnant women to eat, as it helps relieve swelling.

Quick pies: options

There are some interesting ideas for using zucchini as the leading ingredient in a dish. Each of them is special in preparation, taste, and appearance.

• Bake zucchini pancakes in a frying pan and coat with sour cream sauce with garlic and herbs. Moreover, you can use different sauces, depending on your taste preferences, and the composition of the pancakes can be replenished not only with zucchini, but also with potatoes and carrots. This is a great budget option for a quick meal.
• Pie with zucchini in the oven, in which the dough is taken as the basis. A very good option for vegetarians and vegans: no animals will be harmed during cooking.
• A vegetable casserole is essentially a pie, only without flour, which means you can safely use this version of a quick pie made from zucchini and carrots.
• A pie in which vegetables, grated or ground in a blender, are part of the dough. Quite an interesting thing with a unique taste. When tasting, it is not immediately clear what the main ingredient of the pie is.

In a slow cooker or oven

You can quickly make a casserole pie from zucchini with the addition of tomatoes. Required ingredients:

Two zucchini and two tomatoes;

One medium sized carrot;

100 grams of hard cheese;

300 grams of flour;

100 grams of kefir;

0.5 teaspoon each of soda and salt, black pepper - optional;

1 tbsp. spoon of granulated sugar.

Grate the zucchini on a grater with large holes and squeeze out excess liquid, add spices, kefir and mix. Add lightly beaten eggs and flour. Stir until smooth. The mass should not quickly drain from the spoon, otherwise you need to add a little more flour.

Grate the carrots on a fine grater and add to the dough. Grease a pie pan with olive oil, line the bottom and sides with sliced ​​tomatoes (preferably in two layers) and sprinkle with grated cheese. Parmesan is ideal for such purposes. Pour the zucchini batter on top and place in the oven.

Quickly boil some of the side dishes: new potatoes or green beans - and a full meal is ready! The pie will take about an hour to prepare; it can be served warm or cold; before serving, tip it onto a plate so that the tomatoes and cheese are on top. You can sprinkle with fresh herbs, chopped hastily.

In a frying pan

Zucchini pie can also be cooked in a frying pan; it is also called vegetable pancake cake. Grate two medium zucchini on a grater with medium-sized holes, squeeze out excess water and add two eggs, salt to taste and ground black pepper, three to four tablespoons of flour and knead the dough: it should resemble pancake dough - thick but moveable. From this mixture, bake 5-6 wide pancakes the size of the pan.

For the “cream” you can use thick sour cream or mayonnaise mixed with crushed garlic and allspice, coat the chilled layers for the vegetable cake with it, you can also put fresh tomatoes cut into circles between the layers - it will be even tastier. The top can be sprinkled with chopped herbs or decorated with fresh vegetables at your discretion.

Easy quick pie

Cut zucchini into circles, cut medium-sized tomatoes in the same way, place a layer of vegetables in a greased pie dish, arranging them vertically and alternately: a slice of zucchini, a slice of tomato. Some fans also add potato slices. If you are not a fan of an elegant figure, feel free to take it, it will be more satisfying, which means that men will like this quick pie. You can also mix some eggplant with the zucchini, if you have them in stock.

Next, prepare the filling: beat three eggs with half a glass of cream or sour cream and 200 grams of cheese, grated on a coarse grater. Pour this mixture over the pie and leave for half an hour. Serve still warm, lightly sprinkle with sour cream.

Quiche with cheese

Quiche is an open-faced pie with a shortcrust pastry base that can be made at home or purchased frozen at the supermarket. It is widely used in vegetarian cuisine, being a universal dish that can be different in taste every time thanks to the variety of vegetable and fruit fillings that can be used for all pies of this type.

To prepare, place grated zucchini (2 pieces) in the quiche, pour in five beaten eggs and sprinkle with 150 grams of grated hard cheese. Oven temperature - 180 degrees, baking time - about thirty minutes. What could be simpler and faster?

Zucchini pie recipe

For a quick dinner or afternoon snack, you can make a delicious pie that includes salmon. This is a savory dish that you wouldn’t be ashamed to serve even at a party. Required Products:

150 grams of smoked salmon;

80 grams of cheese;

Three eggs;

130 grams of flour;

1 medium sized zucchini;

3 tbsp. spoons of fresh milk;

4 tbsp. tablespoons of vegetable oil (preferably olive);

Salt, pepper to taste, a pinch of soda.

In a deep bowl, beat eggs with milk and butter, add spices and flour. Mix. Add coarsely grated zucchini and boneless fish, cut into small pieces. Add grated cheese and mix thoroughly. Transfer the dough into a silicone mold: an oblong, narrow or round one with a hole in the middle is ideal. Bake for an average of forty minutes, cool slightly and cut into slices - that's the whole recipe.

In the photo, the quick zucchini pie looks perfect, and it tastes even better. You can serve with tomato juice, fresh vegetable juice or herbal tea. It’s not just tasty, but also satisfying: a complete meal of vegetables, fish, bread, all in one dish. This pie can be prepared in a slow cooker in the “baking” mode and in the oven in a hurry.

Pie with zucchini and carrots

This dish is a masterpiece out of nothing! They probably saw his photo, but few dared to cook it, believing that it would take a lot of time, judging by the picture. And in vain! A pie with zucchini and carrots is prepared in a hurry, despite its unusual appearance: the layers of vegetables on the dough are arranged vertically, and it seems that you need to spend half a day for such splendor.

From 100 grams of butter, 200 grams of flour and 5 tbsp. spoons of cold water, the usual dough is kneaded according to the shortbread principle: butter is ground with flour, and then water is added. You can also add egg yolk - if desired. Then we spread it with our fingers on the baking pan, in a layer of 3-4 mm, and put the pan in the refrigerator so that the dough freezes.

We whip up the filling for the zucchini pie by cutting the vegetables into slices using a vegetable cutter: carrots and zucchini (can be replaced with zucchini). We lay these strips on top of the dough in the mold, starting from the edge and moving towards the middle, alternately laying a layer of one and the other.

Prepare the filling: three eggs, 200 grams of cream, a little nutmeg, salt, 150 grams of grated cheese, three cloves of garlic crushed in a mortar, lightly beat with a mixer and pour the mixture onto the laid vegetables, trying to distribute evenly. The oven temperature is 180 degrees, this cake bakes for about an hour. This simple recipe for a quick zucchini pie is a godsend for lovers of no-frills vegetable dishes.

Bulgarian pie

Required Products:

Three eggs;

250 grams of hard cheese;

Five small zucchini (no more than 15 cm in length);

5 tbsp. spoons of semolina;

3 cloves of garlic, salt and pepper to taste;

A large bunch of mixed greens: parsley, cilantro, dill, etc.

The zucchini is grated on a large grater, the excess liquid must be squeezed out, the cheese must also be grated and mixed with the vegetable, add eggs beaten with garlic and spices, semolina and mix the mass thoroughly until smooth. If desired, you can replace the zucchini with zucchini. Place the workpiece in a wide pan, trying to keep the height no more than three centimeters, then the hastily prepared zucchini pie will be more tasty and will bake quickly. We wait until the top is nicely browned and then remove from the oven.

Bulgarian pie is served both warm and cold - it is equally tasty, especially with a spicy garlic sauce made from cream or yogurt (as they do in Bulgaria). No more than an hour is spent on preparation, of which the lion's share is occupied by baking, during which you can do other household chores.

Calorie content of zucchini pies

The energy value of such dishes ranges from 130 to 280 calories per 100 g, depending on the ingredients: where there is fish and cream, the calorie content is higher, and just vegetables with a small piece of dough is much lower. In any case, quick pies made from zucchini and other vegetables are a low-calorie diet, so they are boldly taken into account by people watching their figure and proper nutrition. Such dishes are very popular among lacto-vegetarians.

What to serve with?

A quick zucchini pie can be served as a separate dish for lunch or dinner, or in combination with a side dish of vegetables, boiled potatoes or a fresh green salad. A sauce would be useful: sour cream, spicy or spicy tomato - depending on your taste preferences, because the range of sauces is extremely diverse among lovers of vegetable dishes. A sprinkling of chopped fresh parsley, dill or cilantro, fresh cucumbers and aromatic rye bread will come in very handy.

In this article, I will share with you five step-by-step recipes for zucchini pies. In order not to produce a lot of similar materials, I decided to collect them in one place, which will allow you to choose the baking option that suits your taste with convenience and time savings. Recipes with photos, everything is described in detail, but at the same time without much verbiage. I hope you enjoy some of what is offered on this page. These recipes are a kind of foundation, the basis for your future culinary fantasies and experiments. There is no need to try to look for something ideal, you need to create your own ideal yourself. Therefore, at the end, according to tradition, I will add a few tips that will help you prepare more varied and tasty pies, which will include zucchini.

Zucchini is a popular vegetable, but most often it is used as a snack or a side dish. Rarely has anyone tried to cook some kind of baked goods with them, but in vain. You can miss a whole layer of taste impressions. We will use fresh zucchini.

Another interesting thing is that those large garden zucchini that are familiar to us are not so often seen in stores. At the same time, zucchini is often sold. Zucchini is a special type of zucchini. The taste is almost the same, which means that they can be safely used in these recipes. Zucchini pie, zucchini pie - in my understanding, they are the same thing.

I also note that all zucchini pies are cooked in the oven. Not in a slow cooker, not in (God forbid!) a microwave.

Pie with zucchini and cheese

It is also classified as a French quiche. Whether it is French or not is not so important to me, the important thing is that it is very, very tasty. This zucchini pie will be very juicy and flavorful. Agree, his appearance is very appetizing!

Ingredients:

For the dough:

• Wheat flour – 220 g.
• Butter – 120 g.
• Chicken egg – 1 pc.
• Milk – 3 tbsp. spoons;
• A pinch of salt;

Filling:

• Chicken eggs – 2 pcs.
• Cheese – 120 g.
• Liquid cream – 180 ml.
• A pinch of salt, a pinch of ground pepper;
• Sunflower oil – 2-3 tbsp. spoons;
• Onion – 1 head;
• Zucchini – 500-700 g.

Cooking step by step

Wash the zucchini. If desired, you can remove the skin. Cut into thin slices, salt and pepper.

Peel the onion, cut into small pieces. Fry in oil over low heat for 5 minutes. Add salt and pepper as desired. Then add the zucchini, stir and fry for another 10-15 minutes. The onion should brown and the zucchini should become more tender.

Cut the cold butter into cubes and grind with flour. Beat an egg in there, add milk and a little salt. Make a dense dough out of this, which then needs to be put in the refrigerator for a couple of tens of minutes.

Then you need to roll out the dough and place it in a greased form. Preheat the oven to 180 degrees, put the dough in there for 5-10 minutes, so that you end up with a crust.

Add eggs, salt and pepper to the cream, then beat. Grate the cheese there and then mix.

Remove the dough from the oven. Spread the zucchini and onions in an even layer. Add cream cheese filling on top. Place in the oven again, but for 30 minutes.

Zucchini pie with cheese and cream is ready. I recommend letting it cool so that the filling becomes thicker. Then you can cut it into portions.

Pie with zucchini and meat (minced meat)

A more satisfying version of zucchini pie for meat lovers. Indeed, very nutritious and tasty. It contains a lot of proteins (macronutrients), which means that this pie is an excellent food for athletes and simply active people. A special vegetable dough made with kefir. In addition to minced meat, the pie also contains potatoes. Overall, a great option for a hearty snack.

Ingredients:

For the test:

• Boiled potatoes – 2 pcs.
• Fresh zucchini – 600-800 g.
• Carrots – 1-2 pcs.
• Flour – 300 g.
• Kefir (any fat content) – 100 ml.
• Salt – 0.5 teaspoon;
• A packet of baking powder or a teaspoon of soda slaked with vinegar;
• Eggs – 1-2 pcs.
• Butter – 70 g.

Pie filling:

• Minced meat – 500-700 g.
• Onions – 1-2 pcs.
• Sour cream or mayonnaise - 3 tbsp. spoons;
• Ground black pepper and salt - 2 pinches each;

How to make this zucchini pie

First, prepare the meat filling. Finely chop the onion and add to the minced meat. Add sour cream, pepper and salt. Mix well. That's it - the filling is ready. I’ll say in advance that in this recipe the minced meat is placed in the dough raw. The pie will be juicier, although it will take longer to cook. But nothing prevents you from frying the minced meat in advance. Do as you please.

Now let's move on to the test. Wash the zucchini, remove the peel and grate on a coarse grater. Get rid of excess juice. Add mashed potatoes, butter, kefir and egg to the zucchini.

Mix the flour with salt and baking powder, then add it to the zucchini mixture. Mix thoroughly again until you obtain a homogeneous, juicy vegetable dough.

Grease a baking pan with any oil and spread 2/3 of the dough in an even layer.

Then comes a layer of minced meat, and then a layer of the remaining zucchini dough.

Cover the pie with foil and place in an oven preheated to 180 degrees for 20-30 minutes. Then you can remove the foil and bake the pie until done, about 20-30 minutes. Foil is needed to prevent the top of the dough from starting to burn prematurely. The pie is juicy and there is a risk that somewhere it will not be baked. There is no need to rush anywhere.

Quick zucchini pie

This easy-to-prepare vegetable zucchini pie will not leave lovers of quick baking indifferent. Some people call this a casserole with zucchini, but in my understanding, if it contains flour, then it is a pie. Be sure to try it.

Ingredients:

• Zucchini (zucchini) – 500 g.
• Cream – 200 ml.
• Onion – 1 medium onion.
• Flour – 140 g.
• Cheese – 100-120 g.
• Eggs – 4-5 pcs.
• Salt, pepper and other seasonings and spices - optional;
• Butter – 30 g.
• Vegetable oil (for frying) – 30 ml.

Cooking process

Peel the onion and cut into thin long pieces. Lightly fry it in oil until golden brown.

Wash the zucchini and cut into thin circles. Slice thickness – 3 mm.

Beat eggs with cream and butter, add spices. Add flour and whisk again. Now put the fried onions and zucchini there. Mix again.

Grease a baking pan with any oil and pour in the dough. Grate the cheese, then sprinkle it over the dough.

Preheat the oven to 180 degrees, bake this pie for 35-60 minutes. This spread is indicated because I don't know what height your mold is. The thicker the pie, the longer it takes to cook.

Layered pie with zucchini

Imagine that you want to snack on something light and original, and then there is a zucchini pie in the oven waiting for you. Beauty! Crispy puff pastry and juicy vegetable filling. It prepares very, very quickly, if, of course, you use ready-made dough (from the store).

Ingredients:

• Puff pastry (unsweetened) – 250-300 g.
• Zucchini – 600 g.
• Cheese – 200 g.
• Eggs – 2 pcs.
• Garlic – 3 cloves;
• Fresh herbs (dill and onion) – 100 g.
• Salt and pepper - to taste;
• Vegetable oil – 30 ml.
• Mustard – 1 tbsp. spoon;
• Mayonnaise – 3 tbsp. spoons;

Cooking steps

Grate the zucchini on a coarse grater, and then squeeze a little to release excess juice. Grate the cheese there and beat in the eggs. Add mayonnaise mixed with mustard. Either finely chop the garlic cloves or use a garlic press. Salt and pepper. The more pepper, the more aromatic and piquant the pie will be.

Finely chop the greens and add to the zucchini mixture. Mix everything thoroughly. That's it, the filling for this pie is ready.

Roll out the dough and divide into two parts. It will be good if one layer of dough is slightly larger in area than the second.

Grease a baking sheet with vegetable oil. Place a larger piece of dough there and build sides. Transfer the zucchini filling onto the dough. Cover with a second layer of dough. Pinch the edges well. Now you need to make several small holes in the top dough using a fork, knife or toothpick.

Preheat the oven to 200 degrees, place the pie in it for 20-30 minutes. The pie should be golden brown and slightly crispy.

Zucchini cake

Want to try a multi-layered vegetable pie? Try this recipe. As a result, you will get not just a pie, but even a kind of vegetable zucchini cake. Mega juicy!

And yes, by the way, I deceived you a little. This pie is cooked not in the oven, but in a frying pan. The layers are fried, from which the entire pie is then constructed.

Ingredients:

• Zucchini – 500-700 g.
• Carrots – 300 g.
• Onions – 2 medium heads;
• Chicken eggs – 2 pcs.
• Wheat flour – 6 tbsp. heaped spoon;
• Any cheese – 100-200 g.
• Mayonnaise or sour cream – 3-4 tbsp. spoons;
• Vegetable oil – 3 tbsp. spoons;
• Pepper and salt - to taste;

Making a zucchini cake

Wash the zucchini and grate on a coarse grater. Squeeze out excess juice and drain. Beat the eggs into the zucchini, add salt and pepper, add flour and mix well.

Grate the carrots and cut the onion into small pieces. Pour oil into a frying pan and fry carrots and onions over medium heat for about 10 minutes. The carrots should become soft and the onions should be golden brown. Then remove from the stove. Add grated cheese and mayonnaise to the carrots and then stir.

Transfer the carrot mixture into a separate bowl, and place the zucchini dough in portions into the frying pan to make flat cakes. Fry until golden brown on both sides. And so on until all the dough is gone. I leave the diameter of the zucchini pancakes to your discretion.

Now you need to put the first layer - zucchini cake. Spread carrot-cheese mixture on top. Now put another tortilla and spread with fried carrots again. And repeat this until all the components are gone. Layered zucchini pie is ready and waiting for you to taste it. Bon appetit!

• Add more different spices to make the cake fragrant and delight you with new flavors.
• Don't forget about fresh herbs - this is a great addition to the filling.
• In addition to zucchini, you can add cabbage, carrots and many other vegetables to such pies. The cooking technology remains the same.

If you liked this collection of recipes, then please click on the social media buttons below, under the article. Share with your friends!

And here I advise you to watch a video where you can prepare zucchini pie step by step.

6 votes

Zucchini is low in calories and rich in fiber, and therefore beneficial for almost everyone. Pies made from these vegetables are satisfying, and the time spent on their preparation is minimal. So, why not add a couple of easy recipes to your piggy bank?

Zucchini Pie - A Delicious Low Calorie Snack

Ingredients

Zucchini 2 pieces) Tomatoes 1 piece(s) Flour 0 stack Chicken eggs 3 pieces) Cheese 180 grams

• Number of servings: 6
• Cooking time: 30 minutes

Zucchini-tomato pie

For a simple and delicious zucchini pie you will need:

• 2 zucchini;
• 1 large tomato;
• 1 ½ cups flour;
• 3 eggs;
• 180 g cheese;
• greenery;
• salt.

Grate young zucchini directly with the skin on a coarse grater. Press on a sieve. Chop the greens and grate the hard cheese. After pouring boiling water over the tomato, remove the peel and cut into slices. Add eggs, herbs, salt and flour to the squeezed zucchini. Line the bottom of the pan with parchment and sprinkle it with breadcrumbs. Fill out the form with the test. Place tomatoes and cheese on top of the pie.

Cook the pie for about half an hour. After turning off the oven, let it cook for another quarter of an hour.

Italian style pie

This open-faced zucchini pie will be especially good if you use puff pastry to make it.

• 2 zucchini;
• 1 onion;
• 2 eggs;
• 220 g cheese;
• butter;
• ½ kg of ready-made dough;
• oregano or basil;
• salt.

Thinly slice the zucchini into slices and the onion into squares. Fry them in a frying pan. Place the finished dough in a greased mold, making sides. Beat eggs, cheese, salt and spices and add fried zucchini and onions. Spread the resulting mixture onto the dough. Cook the pie at 2000C for about 25 minutes. Cool it before serving.

Zucchini and minced meat pie

This zucchini pie will appeal to men, because it contains meat.

• 300 g minced meat;
• 2 zucchini;
• 3 eggs;
• onion head;
• 45 g mayonnaise;
• salt;
• spices.

If the zucchini is young, simply cut it into small pieces. The old ones must first be peeled. Chop the onion and combine with zucchini, minced meat, eggs and mayonnaise. Salt and add spices. Place the mixed homogeneous mass into a mold lined with parchment. Bake in the oven for about 40 minutes at 1800C.

Man Pie

Men usually love spices, so they will probably like a pie with peppers and hunting sausages. Ingredients:

• 1 zucchini;
• 45 g green onions;
• 160 g smoked sausage;
• 220 g cheese;
• 2 eggs;
• 4 tbsp. l. flour;
• mayonnaise;
• salt;
• pepper.

Chop the green onions, grate the zucchini and hard cheese. Cut the hunting sausages into small rings. Mix the prepared ingredients, beat the eggs, add salt and pepper and finally add flour. Grease the mold with oil. Sprinkle the laid out dough with cheese and lightly grease with mayonnaise. Bake for about 40 minutes.

Greek Pie

Prepare this tender zucchini pie in the oven:

• 1 zucchini;
• 4 eggs;
• 230 ml heavy cream;
• 220 g feta;
• 220 g of any hard cheese;
• 260 g flour;
• 2 tsp. spoons of baking powder;
• vegetable oil;
• salt;
• seasonings

Cut the feta into squares, grate the hard cheese. Mix the prepared cheese with eggs, cream, flour and baking powder. Knead the dough. Wash the zucchini and cut into squares. Combine them with the dough. Grease the mold with oil and only then lay out the dough and smooth it out. The pie is baked for about 50 minutes. at 1800C. Very tasty when it has cooled down a little.

Now you can easily and quickly prepare a zucchini pie, the recipe for which you liked the most. This dietary dish will please everyone.

For every housewife, morning time becomes a real headache, because you need to cook something for hungry household members, but there are no thoughts on this matter.

To please both the old, the youngest, and the youngest members of the family, it is definitely worth making a zucchini pie, because everyone loves baking, and vegetables should definitely be in our diet. There have been a lot of recipe options on this topic throughout culinary history, but we decided to help you choose and introduce you to the best dishes.

Zucchini pie with cheese in the oven

Ingredients

• — 350 g + -
• Cheese - 100 g + -
• Green onions - 1 bunch + -
• - 1 tsp. + -
• - 3 pcs + -
• — 180 ml + -
• — 170 g + -
• - 1/4 tsp. + -

How to cook zucchini pie in the oven

1. Drive the eggs into a deep, large bowl and, together with a pinch of salt, beat them with a whisk until lightly foamy.
2. Then pour milk into the eggs, add sifted flour and beat everything thoroughly with a mixer until a homogeneous dough is obtained.
3. Pour granulated garlic, finely chopped green onions and grated cheese into the dough, mix everything again.
4. Wash the zucchini and shred it on a grater into thin circles, which we then place in the dough and mix gently so that the zucchini is all covered with the dough mixture.
5. Now we transfer the base for the pie into a small deep refractory pan and put it in the oven for 25 minutes. The baking temperature of the cake should not fall below 185°C.

Rainbow zucchini layer cake

This pie is not only delicious, but also incredibly beautiful. However, the recipe for this baking is not at all complicated. The original arrangement of vegetables in layers creates the illusion of a rainbow, and the classic creamy filling gives the baked goods an indescribable tenderness and airiness.

Ingredients

• Small zucchini – 2-3 pcs;
• Large carrots – 2 pcs;
• Ice water – 5 tbsp;
• Hard-soft cheese – 0.15 kg;
• Chicken eggs of category 1 – 3 pcs;
• Cream – 1 glass;
• Peasant butter - ½ pack;
• High-grade wheat flour – 1 cup;
• Garlic – 1/3 head;
• Ground nutmeg – 1 tsp;
• Salt - to taste.

How to bake a zucchini pie

1. The secret of this pie is in its unusual filling, as well as in the chic chopped dough. This dough is very easy to prepare. Sift the flour onto the table, put a hard, cold piece of butter in the center and begin to chop it with a knife finer and finer, periodically sprinkling it with flour. As a result, the butter must be crumbled and ground with flour. In this case, homogeneity is not needed; it is enough that the butter-flour lumps are the size of a pea. Then pour 5 tbsp into the dough. ice water from the freezer and quickly knead the dough. Again, homogeneity is not required, as long as the whole mass sticks together into one lump. The entire batch after adding water should not take more than a couple of minutes.
2. Place the finished dough into a baking pan and spread it along the bottom and sides with your hands. In those places where the dough is a bit stiff, you can press it harder. Having formed a basket of dough in a baking sheet, put it in the refrigerator.
3. Let's move on to the filling. We peel the zucchini and carrots, and then use the same potato peeling knife to chop the vegetables lengthwise into thin ribbons.
4. Now we take the mold out of the refrigerator and begin to lay vegetable ribbons along the walls, alternating them. We lay the ribbons, placing them edgewise in a spiral. We fill the entire test basket in this way.
5. And the most important thing is the filling. It's very easy to prepare. Grind the cheese and garlic, mix with eggs and cream, beat everything well together, salt to taste and anoint with nutmeg.
6. Using the resulting filling, carefully and evenly pour the vegetables and place the pan in the oven (180°C) for an hour.

Zucchini pies in a frying pan

A traditional breakfast treat for the whole family is, of course, piping hot pies. There are a lot of fillings for this pastry in the culinary archives, but not many people have eaten pies with zucchini. And in vain!

Ingredients

• Butter yeast dough – 0.8 kg;
• Young zucchini – 1 piece;
• Carrot – 100 g;
• Green onion – 8 feathers;
• Onion – 1 piece;
• Hard-boiled eggs – 4 pcs;
• Vegetable oil – 150 ml;
• Seasoning “mixed peppers” - ½ tsp;
• Fine salt - to taste.

How to cook zucchini pies

1. Since we use ready-made dough for pies, or you can put your favorite dough for pies according to a family recipe, we immediately proceed to preparing the filling.
2. Finely chop the onion into squares and sauté over medium heat in a frying pan greased with oil until transparent, then add the carrots and sauté the vegetables together for 7 minutes.
3. Then add finely chopped zucchini to the sauteing and simmer everything together over moderate heat for 15 minutes under the lid. If the zucchini is young, then you don’t have to cut off the peel. It is better to remove the skin and large seeds from more mature fruits.
4. After a quarter of an hour, remove the pan from the heat and cool the filling. Meanwhile, finely chop the eggs, chop the green onions and mix it all with the vegetable filling, which should also be salted and peppered to taste.
5. Divide the dough into small lumps, roll each lump into a circle and place 1 tbsp in the center of each flatbread. heaping fillings. We mold the edges of the cake, forming pies, and press them lightly with the palm of your hand.
6. Place a frying pan on the fire and pour vegetable oil (½ cup) into it. As soon as the oil is hot enough, place the pies in it and deep-fry them on both sides for 2-3 minutes until golden brown.
7. Remove the finished pies from the oil and let the excess fat drain off for a couple of seconds, and then place the baked goods on paper towels.

Your family will appreciate the fragrant pies with delicious bubbles.

These pies can also be baked in the oven for 25-30 minutes at 200°C.

Quick zucchini pie

Are there guests on the doorstep? This quick homemade snack pie will save your reputation as a hospitable hostess more than once!

Ingredients

• Zucchini pulp – ½ kg;
• Dill greens – 1 bunch;
• Extra white flour – 0.5-0.6 kg;
• Chicken eggs “C1” - 3 pcs.;
• Classic mayonnaise – 1 small pack.
• Fresh tomatoes – 3 pcs.;
• Salt - to taste;
• Sunflower oil – 40 ml.

How to make zucchini pie

1. Peeled zucchini on a fine grater, combine with finely chopped dill, egg, flour and salt. Mix everything and get the dough like pancakes.
2. We put the frying pan on medium heat, grease it with oil, and as soon as it warms up, bake the zucchini cakes in it, like pancakes. They fry quickly, literally 2-3 minutes on each side.
3. Cool the finished pancakes. Meanwhile, we will prepare the filling. Grind the garlic into porridge and mix with mayonnaise. Wash the tomatoes and cut into thin slices.
4. Coat each pancake with mayonnaise sauce, place tomato circles on top and cover with the next layer. This way we assemble the pie like a cake.

Sweet zucchini pie in a slow cooker

When children ask for something sweet, and your soul yearns to feed your little ones something healthy, then the best way out is to make your own dessert pastries from zucchini. The pie turns out so delicious that children will never be able to recognize the not-so-favorite zucchini in this chocolate miracle.

Ingredients

• Premium wheat flour – 1 cup;
• Zucchini - 1 fruit;
• Small chicken eggs – 2 pcs;
• Granulated sugar – 1 glass;
• Cocoa “Russian” - 50 g;
• Baking powder – 1 tsp;
• Sunflower oil – 70 ml;
• Vanilla – ½ tsp;
• Butter – 20 g.

How to bake a zucchini pie

1. We clean the zucchini from the skin and seeds, if they are large, then grate the vegetable on a fine grater, and after 5 minutes, squeeze out the excess moisture from the zucchini mass.
2. In a separate bowl, combine sugar with eggs, beat them with a mixer until white foam, add vanilla, vegetable oil and baking powder, and beat again.
3. Pour flour mixed with cocoa into the resulting mass and knead the dough into an even, homogeneous dough, similar in consistency to sour cream.
4. Now pour the zucchini into the chocolate dough, mix everything and pour the mixture into a multicooker bowl greased with butter.
5. After 60 minutes in the “baking” mode, our pie will be ready.

Zucchini sponge cake will be a pleasant surprise for all tasters. The most delicate dessert that melts in your mouth - the highest level of confectionery skill. And no one will even guess that the whole secret is in the zucchini.