Detailed step -by -step recipe with photo: Step 1
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Prepare the ingredients. The indicated amount is ideal for the shape of 30 x 22 x 6 cm. In advance, nothing to defrost or cool. Eggs can be taken from the refrigerator.
I advise you to be used in the Mozarella recipe — in brine with small balls or another. But hard cheese is suitable for almost anyone. It turns out especially delicious with fragrant subspecies of Dutch cheese.
For a pie, large, old zucchini are ideal — they have less moisture. But you can use young, without cleansing the peel and seeds.
A mixture of Italian herbs can be replaced by Provenca or Mediterranean. And you can add 1 tsp. Oregano and thyme.
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Step 2
Cut the onion with a small cube and fry with 2 tbsp. l. vegetable oil over high heat. It should become golden brown.
Tip: Any varieties of onions, including tears or white onions, are suitable for the pie. With them, the taste will turn out even brighter and more interesting.
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Step 3
Peel the zucchini of the skins and seeds. For this recipe, I recommend zucchini with dry pulp as possible.
📌 Other zucchini recipes, see 👉🏻 HERE
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Step 4
Grate the zucchini and carrots on a coarse grater. I use a kitchen combine for this, which reduces the process to 1 minute.
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Step 5
Grate parmesan on a coarse grater and add half to zucchini with carrots.
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Step 6
Add Italian herbs, 1 tsp. Salt, rub nuttrack (about 0.5 tsp no slide).
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Step 7
Put the cooled fried onion on top.
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Step 8
Turn on the oven to heat up to 200-210 degrees (top + bottom). Beat eggs with a mixer or whisk for 2-3 minutes, they should unite well and slightly increase in volume.
Tip: the better the eggs will be beaten, the more the pie will rise. From this, his consistency will turn out to be delicate and airy.
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Step 9
Add sifted flour to the eggs mixed with baking powder and 0.5 tsp. salt.
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Step 10
Mix thoroughly. The dough should not be dense, rather, as for pancakes or Viennese waffles. Let stand for 5 minutes.
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Step 11
Pour the dough to vegetables and mix thoroughly with a spatula.
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Step 12
Lubricate the shape with a piece of butter — it can be either cold and room temperature.
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Step 13
Put the zucchini mixed with the dough in the shape of a spatula.
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Step 14
Lay out the small balls of Mozarella on top, divided by hands into 2-3 parts. If the balls are larger, you need to divide into a larger number of parts.
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Step 15
Add the remaining grated parmesan.
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Step 16
Close foil and send to the oven preheated to 200-210 degrees. Bake a pie from zucchini with cheese 25 minutes.
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Step 17
Remove the foil and cook for another 25-30 minutes or until a beautiful golden brown crust appears.
Tip: readiness also needs to be checked with a wooden skewer, it should be dry. If traces of liquid dough are noticeable, then the pie should be returned to the oven for another 5-10 minutes.
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Step 18
As soon as the time comes out, get a pie from zucchini with cheese from the oven and let it cool a little. Cut and serve with sour cream, decorating with a twig of fresh herbs.
Bon appetit!
📌 And if you like us, like to cook in the summer of zucchini, be sure to look into our A selection of zucchini dishes in the oven. There are simple, tasty and various recipes — from vegetable casseroles to stuffed boats and delicate rolls.
