Potato zucchini pie

Pastry 513 Last Update: Apr 17, 2022 Created: Apr 17, 2022 0 0 0
Potato zucchini pie
  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy
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The pie with zucchini made from potato dough turned out tender, juicy and tasty. And it took a little time to prepare. If you have mashed potatoes left from dinner, then you can safely use it for the test.

Ingredients

Directions

  1. Peel the potatoes, boil until tender, drain the water and mash into a puree.
  2. Add butter and stir.
  3. Add salt, flour and knead the dough.
  4. If the dough sticks to your hands, you need to add a little flour.
  5. Cut the onion into rings and fry in vegetable oil until soft.
  6. Grate the zucchini on a coarse grater.
  7. I didn’t squeeze out the liquid, but if your zucchini is very juicy, then it’s better to squeeze out the excess liquid and drain it.
  8. Grease a detachable form (form diameter 24 cm) with vegetable oil, lay out the dough and knead it with your hands along the bottom and walls of the form.
  9. You can roll out the dough with a rolling pin, and then lay it out in a form, forming sides.
  10. Put the grated zucchini on the dough and smooth it out.
  11. For filling, lightly beat the eggs, then add the cream, milk, salt, pepper and grated cheese. Mix.
  12. Pour the filling over the zucchini. Place fried onion slices on top.
  13. Bake in a preheated oven at 180 degrees for about 45-60 minutes, until golden brown.
  14. Cool the finished pie, cut into portions and serve. Bon appetit!

Potato zucchini pie



  • Serves: 5 People
  • Prepare Time: -
  • Cooking Time: 90
  • Calories: -
  • Difficulty: Easy

The pie with zucchini made from potato dough turned out tender, juicy and tasty. And it took a little time to prepare. If you have mashed potatoes left from dinner, then you can safely use it for the test.

Ingredients

Directions

  1. Peel the potatoes, boil until tender, drain the water and mash into a puree.
  2. Add butter and stir.
  3. Add salt, flour and knead the dough.
  4. If the dough sticks to your hands, you need to add a little flour.
  5. Cut the onion into rings and fry in vegetable oil until soft.
  6. Grate the zucchini on a coarse grater.
  7. I didn’t squeeze out the liquid, but if your zucchini is very juicy, then it’s better to squeeze out the excess liquid and drain it.
  8. Grease a detachable form (form diameter 24 cm) with vegetable oil, lay out the dough and knead it with your hands along the bottom and walls of the form.
  9. You can roll out the dough with a rolling pin, and then lay it out in a form, forming sides.
  10. Put the grated zucchini on the dough and smooth it out.
  11. For filling, lightly beat the eggs, then add the cream, milk, salt, pepper and grated cheese. Mix.
  12. Pour the filling over the zucchini. Place fried onion slices on top.
  13. Bake in a preheated oven at 180 degrees for about 45-60 minutes, until golden brown.
  14. Cool the finished pie, cut into portions and serve. Bon appetit!

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