Recipe: Kefir jellied pie with zucchini. Calorie, chemical composition and nutritional value.

Hello, friends!

Fried zucchini won’t surprise anyone, and they get boring very quickly. Stews and zucchini casseroles are also quite common dishes. I suggest making a quick zucchini pie - an original dish with amazing taste, which is suitable not only for dinner, but also for breakfast.

There are a lot of recipes for making such a savory snack. We offer you several of the most popular and easy-to-prepare options:

How to cook “Zucchini Pie with Kefir”

Prepare all ingredients.

Grate the zucchini on a coarse grater, add a pinch of salt and stir. Leave for 5 minutes to release the juice.

In a deep bowl, combine kefir, soda and salt. Stir and leave for 5 minutes.

Then add the eggs and mix everything again.

Add flour.

Stir everything until smooth, add squeezed zucchini and chopped herbs.

Transfer the dough to a greased baking dish. Sprinkle the bottom and sides with flour or semolina first. Bake the pie in the oven at 180 degrees for about 30 minutes.

Let the finished zucchini pie cool slightly, then cut it into portions and serve.

Bon appetit!

Recipe 1. Jellied pie with tomatoes and zucchini

You can prepare this hearty and healthy snack quickly and tasty in a slow cooker.

To do this you will need:

Premium wheat flour – 1.5 cups.
Chicken eggs – 2 pcs.
Kefir or yogurt – 1/2 cup.
Zucchini or zucchini – 400 g.
Medium sized carrots – 1 pc.
Tomatoes – 2 pcs.
Dutch cheese – 120 g.
Vegetable oil – 50 g.
Cane sugar - a tablespoon.
Baking soda and salt - 1/2 teaspoon each.

The first step is to prepare the dough. Wash the zucchini, remove the “butts”, remove the skin and grate on a coarse grater. The resulting juice must be drained, and the grated zucchini mass must be lightly squeezed.

Crack the eggs into a separate bowl and beat with a whisk or fork until foamy.

Add soda, sugar and salt to the grated vegetable mixture, pour in kefir and mix all ingredients thoroughly. By the way, instead of cane sugar, you can use regular sugar. This will not change the taste of the dish.

Pour the egg mixture into the main ingredients, mix and set aside for 5 minutes. During this time, the soda and kefir will combine well and give a reaction. This is necessary so that the zucchini pie in a hurry turns out fluffy and tasty.

Pour vegetable oil, preferably unrefined, into the liquid mass, then the dish will turn out tastier.

Sift the flour several times, then add it to the zucchini-kefir dough in several batches. In this case, the dough must be constantly stirred so that there are no lumps. Zucchini pie will turn out to be dietary if you replace the wheat flour with rye flour. The dough should be made not too liquid and not too thick, with the consistency of thick sour cream.

After preparing it, you can begin preparing the remaining components. Grate the carrots on a fine grater and add the grated mass to the dough, mix.

Cut the tomatoes into thin half rings, grate the cheese on a fine grater.

Grease the multicooker bowl with vegetable oil using a silicone brush. Place tomato slices on the bottom in several layers, then sprinkle the vegetables with grated cheese.

Pour the zucchini batter on top and smooth the surface with a spatula. Set the “Bake” option for 60 minutes.

Cover the finished pie with a shallow plate and turn it upside down so that the tomatoes are on top. You can decorate this dish with finely chopped dill.

An amazing upside-down pie is an attractive-looking and very tasty dish that can be treated not only to loved ones, but also to friends.

Flourless Zucchini Pie | Detoxinista

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I love finding new ways to eat my vegetables.

Like this zucchini pie.

Each slice packs a nutritional punch of vitamins from the zucchini and protein from the eggs, without the heavy flour or cake mix that most traditional recipes call for. The result is a light, easily digestible meal that's perfect for any time of day!

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Flourless Zucchini Pie Fills one 9-inch skillet

Ingredients:

3 cups chopped zucchini (about 3 medium zucchini) 2 whole eggs 3 oz raw goat cheddar, shredded 1/2 teaspoon baking soda 1/2 teaspoon sea salt 1 teaspoon onion powder

Directions:

Preheat oven to 350F and grease a 9″ pan with butter.

After shredding the zucchini (I used a salad shooter to speed up the process), you need to squeeze it well in a thin bowl to remove excess moisture.

You should squeeze out at least a couple of tablespoons of liquid.

In a medium bowl, combine drained zucchini with remaining ingredients and stir until thoroughly combined. Transfer the mixture to a greased pie dish and level the top with a spatula.

Bake for 30 minutes at 350F or until top is golden brown.

Allow to sit in the pan for 5 minutes, then slice and serve while still hot!

I would recommend dividing this pie into 4-6 large slices, depending on your appetite.

Alternatively, you can also bake them in a mini quiche pan! (I find they are harder to remove from the pan - make sure to grease well!!) Reduce baking time to 15-20 minutes at 350F.

Zucchini Pie Without Flour

This pie packs a nutritional punch of vitamins from the zucchini and protein from the eggs, without the heavy flour or cookie mix that most traditional recipes call for. The result is a light, easily digestible meal that's perfect for any time of day!

Keyword breakfast, flourless, zucchini

3 cups grated zucchini (about 3 medium zucchini)
2 whole eggs
3 oz. raw goat cheddar, shredded
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 teaspoon onion powder

Preheat oven to 350F and generously grease a 9" pie pan.
After shredding the zucchini (I used a salad shooter to speed up the process), you need to squeeze it well in a thin bowl to remove excess moisture. You should be able to squeeze out at least a couple tablespoons worth of liquid.
In a medium bowl, combine drained zucchini with remaining ingredients and stir until thoroughly combined. Transfer the mixture to a greased pie dish and level the top with a spatula.
Bake for 30 minutes at 350F or until top is golden brown.
Let sit in the pan for 5 minutes, then slice and serve while still hot! Divide the pie into 4-6 large slices, depending on your appetite.

Alternatively, you can also bake them in a mini quiche pan! (I found they were harder to remove from the pan - be sure to grease well!!) For these mini pieces, reduce the baking time to 15-20 minutes.

Per Serving: Calories: 105, Fat: 6 g, Carbs: 3 g, Fiber: 1 g, Protein: 7 g

Enjoy!

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Note: If you want to vary the vegetables used in this dish, I have also had success using 1 cup cauliflower rice and 2 cups zucchini. I think any mixture should work as long as you keep the overall ratio to 3 cups of dried vegetables.

Step-by-step recipe with photos

Jellied pies are distinguished by their simplicity and quick preparation process. You can make jellied pies with anything; whatever you have in the refrigerator will do. During the vegetable season, you can make a pie with zucchini, eggplant, peppers and herbs; these pies are also great with meat, canned food or cheeses.

Today’s version of making zucchini jellied pie is very simple, anyone can handle it. A piece of this pie will be a great snack or a full meal; you should add a little vegetable salad and any sauce.

Recipe 2. Layered pie with cheese and zucchini

This Italian dish is easy to prepare and can be made in two variations: with and without cream. Today it will be a simplified layer cake.

To prepare this savory dish you will need:

Puff pastry - 1 circle.
Young zucchini – 500 g.
Mozzarella cheese – 170 g.
Parmesan cheese – 120 g.
Chopped parsley - 2 tablespoons.
Garlic – 3 cloves.
Olive oil – 30 g.
Rusks – 30 g.
Salt, pepper - to taste.

Cut vegetables into thin slices. Heat a frying pan with oil over high heat, add crushed garlic cloves so that the oil is saturated with garlic aroma. Then fry the zucchini in it on both sides until golden brown. A couple of minutes before readiness, salt and pepper the vegetables, sprinkle with chopped herbs. Place zucchini on a plate to cool.

In the meantime, you can prepare the dough. Grease the baking pan with a piece of butter, place the dough so that the edges are 1-2 cm high. Pierce the dough with a fork in some places and bake in the oven at 200 degrees. After 15 minutes, remove and sprinkle the crust with 1/2 of the grated Parmesan cheese.

Then place the zucchini filling on top of the cheese, top with pieces of Mozzarella cheese and sprinkle the rest of the Parmesan cheese at the end. Place the dough in the oven for baking. The baking time for the pie in the oven at 180 degrees is 15 minutes.

To get a crispy cheese crust, it is recommended to turn on the grill option 5 minutes before cooking. Zucchini cheese pie is served hot.