Recipe pie with cottage cheese and zucchini:
Peel the zucchini, rinse, cut into circles.
Heat a frying pan with vegetable oil and place the zucchini in one layer. Sprinkle salt and ground black pepper on top.
Fry the zucchini uncovered over medium heat until lightly browned on both sides. Then remove from heat and cool.
While the zucchini is cooling, you can make the curd filling for the pie. To do this, add chicken eggs to the cottage cheese and mix thoroughly with a spoon.
Peel the garlic and pass through a press. Wash the dill and chop finely. Add garlic and herbs to the curd and egg mixture and mix well.
Roll out the puff pastry with a rolling pin on a floured table. Grease a pie pan with butter and place the dough into it, forming sides. Prick the dough with a fork.
Place the filling of cottage cheese with garlic and herbs on the dough, smooth it out with a spoon.
Place the zucchini evenly on top of the cottage cheese.
Place the pie in an oven preheated to 180 degrees and bake for about 35-40 minutes.
Cool the finished baked goods, remove from the mold and cut into portions. Pie with cottage cheese and zucchini is ready!
Summer, light, juicy and healthy zucchini pie with cottage cheese is perfect for dinner on hot summer days. I have made the pie several times already, changing only the amount of flour, which made it denser, or, on the contrary, quite soft. The last proportion of flour, in my opinion, is optimal.
A pie with zucchini and cottage cheese is prepared very quickly, so the recipe can be used if unexpected guests appear on the doorstep.
1. To prepare the zucchini pie, we will need the actual zucchini or zucchini, preferably very young ones, without large seeds.
2. Wash the zucchini under cold summer running water. Remove the stem and peel the skin. You can cook without peeling the zucchini, but it will be more tender.
3. Three peeled zucchini on a fine grater and place the resulting mass in a deep bowl.
4. Add low-fat cottage cheese and a couple of chicken eggs.
5. Peel the onions, wash them and finely chop them; you can grind them in a meat grinder or use a special grater so that the pieces are very small.
6. Add the onion to the zucchini mixture and squeeze the garlic through a press.
7. Sift the flour and add to the bowl with the zucchini and onions.
8. Salt and pepper to taste and mix thoroughly with a fork; the zucchini releases juice, so the dough has the consistency of homemade cream.
9. Line the frying pan with parchment or food foil (to easily remove the finished pie) and pour the zucchini dough into it. Place in an oven preheated to 200 degrees for 25 minutes.
10. Take the zucchini pie with cottage cheese out of the oven, cut into portions and serve hot.
11. You can decorate with fresh herbs and ketchup. Ideal with fresh vegetable salad and kvass. Bon appetit!!!
Zucchini pie, whipped up in the oven, often helps out the housewife. When you need to quickly bake something for tea (if the pie is sweet) or for dinner (if baking with meat or vegetables), then such quick jellied pies will always come to the rescue.
Moreover, the filling for the jellied pie can be not only the familiar apples, but also greens, potatoes, cabbage, even zucchini. These pastries look great with dinner.
Zucchini has a neutral taste, but perfectly absorbs the aroma of the products with which they are mixed. Therefore, they can be combined with meat, potatoes, sautéed onions, apples, cottage cheese, which will enhance the taste of zucchini.
Zucchini, combined with onions and meat in the finished pie, becomes similar to stewed cabbage, but with a more subtle aroma.
Ingredients:
- flour – 8 tbsp. l. (230-250 g);
- eggs – 2 pcs.;
- salt in dough – 5 g;
- salt for filling - to taste;
- sugar – 4 g;
- sunflower oil for dough – 40 g and for frying – 15-25 g;
- young zucchini – 1 pc. (250 g);
- minced chicken – 250 g;
- onion – 100 g;
- Red pepper;
- dried parsley - a pinch.
Jellied pie with zucchini and chicken - step-by-step recipe with photos:
The filling should be completely cooled by the time the pie is formed on the baking sheet, so prepare it in advance.
Cut the onion into cubes. Sauté it in oil until translucent.
Add minced meat, stir. Fry for about five minutes.
When the minced meat becomes crumbly, remove the pan from the heat. Take the zucchini, wash it, trim the ends.
There are no seeds in the young fruit, and the skin is very thin, so there is no need to cut it off. Grate the zucchini on a medium grater.
Combine with meat and onions. Salt, add pepper and dried parsley.
If you don't like the aroma of this spice, replace it with cumin or dried dill. Stir. Having prepared the filling, start kneading the dough. 
Pour kefir into a container, beat in an egg, add oil.
Add salt and sugar and whisk the mixture. Add flour and baking soda.
Knead the dough to a consistency similar to sour cream. Grease the bottom and sides of the baking sheet with oil. Pour out half of the dough.
Spread the filling over it without pressing it inside. Pour the remaining batter over the filling.
It is not necessary to level it - let there remain “islands” of the filling uncovered by the dough. Then the finished pie will look very appetizing. 
Place the baking sheet in the preheated oven. Bake at 190 for about 40 minutes until the top crust turns golden brown. 
This pie is delicious both hot and cold. Cut it into portions and invite guests for dinner. 
Quick pie with cottage cheese and zucchini in the oven
This amazingly tasty and simple pie with zucchini and tender cottage cheese should definitely please everyone who loves healthy, low-calorie dishes. Zucchini pie with cottage cheese is not only extremely easy to prepare, but also quite quick. Most importantly, have fun! It is worth noting: the baked goods are good both chilled and hot.
By the way, such a simple pie with zucchini and cottage cheese is suitable for a summer breakfast or picnic; in addition, you can easily prepare it for Sunday dinner.
So, to prepare the simplest pie with zucchini and cottage cheese, you will need the following products:
- yeast-free puff pastry - 520 g;
- thicker homemade cottage cheese - 520 g;
- medium-sized zucchini - one piece;
- finely ground table salt - to taste;
- any fresh spicy herbs, garlic cloves, cumin, a mixture of different peppers, refined vegetable oil - at your discretion
How to cook:
Defrost the finished yeast-free puff pastry. Roll it out and at the same time give the layer the appearance of a rectangle. The rolled out layer of dough will need to be transferred to a mold or a suitable baking tray, pre-greased with odorless oil.
If you wish, you can also use baking paper and food foil. Make neat sides from the dough layer, and make punctures with a fork in several places of the rolled out layer.
Homemade cottage cheese, it is advisable to first rub it through a sieve. To make the cake tender. Combine with chopped garlic and chopped spicy herbs.
If you wish, you can add some more natural yogurt or sour cream to this mixture, but only if the cottage cheese turns out to be too crumbly or dry.
The prepared curd filling should be spread evenly onto the dough. Cut the zucchini into thin strips. For this purpose, it is recommended to use special vegetable peeling.
Place plates or strips of zucchini in the form of a neat binding on top of the curd layer, sprinkle the entire composition with refined oil, add a little salt, if desired, you can also sprinkle with caraway seeds, but this is not necessary.
Bake the vegetable pie with cottage cheese in the oven for about thirty minutes until fully cooked at a temperature of two hundred degrees.
Using a pizza cutter, cut hot juicy pastries with vegetables into pieces and serve.
Quick zucchini pie
Do you want to quickly make a delicious pie? Prepare an unusual zucchini pie with cheese in 15 minutes! A minimum of products that are always on hand. Just a little time and delicious aromatic baked goods from the oven on your table.
Required:
- 2 zucchini;
- 1 tomato;
- 150-200 g hard cheese;
- 300 g - wheat flour;
- 3 eggs;
- herbs, salt and spices - according to preference.
Quick zucchini and cheese pie recipe:
Wash the zucchini and peel off the skin. If young vegetables are used for cooking, then there is no need to peel them. Grate on a coarse grater into a separate bowl. Squeeze them lightly from the liquid.
Also grate a piece of hard cheese. Chop the greens. Wash the tomato and cut into thin rings.
Preparing dough for a quick pie filled with zucchini. In a wide container, mix eggs with zucchini. Add salt and stir until smooth. Add finely chopped greens and stir. Sift the flour and add to the zucchini mixture gradually. Stir the resulting mass well. You can add a teaspoon of baking powder or slaked soda. Then the zucchini pie will turn out fluffy.
Prepare a baking dish. Line the bottom with baking paper and sprinkle with breadcrumbs. If there are no crackers, you can lightly sprinkle with flour or semolina. Pour the dough with zucchini into the mold. Place tomato rings on top and sprinkle with grated cheese.
Jellied pie is a universal pastry: you can diversify it and add pieces of bacon, chicken, and sausage. In general, any products that you have in the kitchen will do.
Place in an oven preheated to 190 degrees. Bake the jellied pie with zucchini and cheese for 30 minutes. Turn off the oven and leave the baked goods to rise for another 15 minutes. Serve warm. Now you know the recipe for a quick zucchini pie, be sure to prepare it for dinner for your family.
Delicious pie with zucchini and cheese
- flour - 350 g;
- vegetable oil - 50 ml;
- warm water - 100 ml;
- young zucchini - 500 g;
- eggs - 2 pcs.;
- medium onion bulb - 1 pc.;
- salt and spices - to taste;
- melted butter - 100 ml;
- breadcrumbs - 1 tbsp. l.;
- feta cheese - 150-200 g.
How to cook:
- Sift wheat flour into a separate bowl. Make a small well in the flour. Add salt, vegetable oil and water in the required quantity. Knead the pie dough. It should be soft in consistency. Divide the finished dough into 2 parts. Roll each one out on a work surface.
- Prepare the pie filling. Wash the zucchini and grate them. Peel, rinse and chop the onion. Mix the vegetables in a saucepan, add a little water and simmer until the liquid evaporates. Lightly beat the eggs (you can just use a fork) and add them to the stewed vegetables. Stir. Mix with melted butter, cheese, spices, salt and breadcrumbs. The zucchini filling for the pie is ready.
- Grease a baking tray with oil. Place the rolled out dough on the prepared baking sheet, top with the zucchini filling and cheese and cover with a second sheet of dough. Place in a hot oven for 45 minutes.
Video: A simple recipe for zucchini pie in the oven
Step-by-step recipes for making boats, casseroles and zucchini pie with cottage cheese in the oven
2018-09-24 Ekaterina LyfarGrade
recipe
Time
(min)
Portions
(persons)
In 100 grams of the finished dish
6 gr.
5 gr.
Carbohydrates
4 gr.94 kcal.
Option 1: Zucchini boats with cottage cheese in the oven
Zucchini and cottage cheese are products whose benefits are undeniable, but not everyone likes their taste. Surprisingly, they go well together. You can prepare a variety of delicious dishes from zucchini and cottage cheese. The recipe for boats baked in the oven is considered classic.
Ingredients:
- Zucchini - 1 kg;
- Cheese - 100 g;
- Cottage cheese - 350 g;
- Dill - 50 g;
- 5 cloves of garlic;
- Olive oil - 20 ml;
- 2 eggs.
Step-by-step recipe for zucchini with cottage cheese in the oven
Wash the zucchini and dill and place on a paper towel. Wash the eggs with a brush.
Grind the cottage cheese through a sieve and pour it into a bowl. Peel and grate the garlic, add to the same bowl. Mix ingredients with dill.
Salt and pepper the filling. Taste it and only then add eggs. Stir until smooth.
Cut the zucchini in half lengthwise. Use a spoon to scoop out the pulp. Sprinkle the resulting boats with salt and pepper and fill with curd filling.
Grease a baking sheet with olive oil. You can also sprinkle it on zucchini for flavor. Grate hard cheese and sprinkle on boats.
Preheat the oven to 180°. Place the zucchini pieces on a greased baking sheet. Bake for 45 minutes.
After cooking the boats, there is often zucchini pulp left over. It can be used to make pie, pancakes or casseroles. The sauce made from grated zucchini, onions and carrots is also very tasty. Just fry all the vegetables in vegetable oil until soft. Then add a little water, sour cream or tomato paste, salt and spices.
Option 2: Quick recipe for zucchini with cottage cheese in the oven
If you prefer your zucchini sliced, you can also cook it in the oven. This dish turns out very juicy thanks to the tomatoes. It will take very little time to prepare and roast the vegetables.
Ingredients:
- 2 zucchini;
- Cottage cheese - 250 g;
- 4 tomatoes;
- Mayonnaise - 40 g;
- Oil - 10 ml;
- Dill, garlic to taste.
How to quickly cook zucchini with cottage cheese in the oven
Wash all vegetables and herbs. Cut the zucchini into thin slices and sprinkle with salt. Place them in a colander to drain the liquid.
Turn the oven on 180°. Line a baking sheet with parchment and grease with oil. Place circles on it.
Place the zucchini in the oven for 20 minutes. Turn them over and bake for another quarter of an hour.
While the circles are cooking, beat the cottage cheese in a blender. Mix it with mayonnaise, add salt if necessary. Squeeze the garlic into the resulting mass, add chopped dill.
Cut the tomatoes into slices. They should be the same size as the zucchini.
Brush each zucchini with curd mixture. Place a tomato slice on top.
It is better to wash greens in a bowl rather than under the tap. Just put the dill in a bowl of water and leave it there for a while. After 5 minutes, you can drain the liquid and drain the greens in a colander.
Option 3: Pie with zucchini and cottage cheese in the oven
Those who love savory pastries should definitely try the pie with cottage cheese and zucchini. Thanks to the abundance of vegetables, it turns out to be low-calorie, healthy and satisfying. To prepare this dish you will need very little flour.
Ingredients:
- 3 zucchini;
- Milk - 100 ml;
- Chicken fillet - 200 g;
- Cottage cheese - 250 g;
- Cheese - 100 g;
- 2 eggs;
- Flour - 60 g;
- Tomato;
- Vegetable oil - 30 ml;
- 2 cloves of garlic;
- Bulb;
- Dill, green onions, thyme.
Step by step recipe
Separate the chicken fillet from the skin and bones. Place it in cold water and cook for 25 minutes after boiling. It is better to salt the meat at the end so that it retains its juiciness.
While the fillet is cooling, peel and finely chop the onion and garlic. Heat the oil in a saucepan or frying pan and fry the vegetables.
Wash all the zucchini. Two of them need to be cut into cubes and added to the pan. Simmer the vegetables for another 10 minutes over medium heat.
Mix cottage cheese with milk. In a separate bowl, beat eggs with salt and spices.
Grate half the cheese. Mix it with the curd mass. Add flour, beaten eggs and fried vegetables. Stir the resulting mixture and pour into a greased mold.
Tear the fillet with your hands or cut into strips. Cut the tomato and remaining zucchini into thin slices. Place the ingredients on the dough layer.
Bake the cake for half an hour at 180°. Then you need to sprinkle it with the remaining grated cheese and return it to the oven for another 10 minutes.
This pie goes well with first courses. Try serving it with borscht or soup. You can also wash down your baked goods with tea, coffee or milk. The pie is convenient to take with you to work or on a trip. When cooled, it becomes even tastier.
Option 4: Zucchini pancakes with cottage cheese in the oven
Zucchini pancakes are most often fried in a frying pan. But this takes a lot of time and effort. You have to stand at the stove for a long time, making sure that nothing burns. And a large amount of oil remains in the finished dish. If you want to make a more dietary and “lazy” option, try baking the pancakes in the oven.
Ingredients:
- Young zucchini - 500 g;
- Bulb;
- Egg;
- Cottage cheese - 50 g;
- Milk - 30 ml;
- Flour - 40 g;
- Oil - 15 ml;
- Dill, Italian herbs.
How to cook
Wash the zucchini and grate it into a bowl. Remember to use your hands to squeeze out some of the excess liquid.
Remove the skins from the onion. Rinse the vegetable and chop it into small cubes. Add to the bowl with grated zucchini.
Wash the dill. Chop it very finely. You can add other greens, but with dill it tastes best. Add it to the rest of the ingredients and stir.
Break the egg into the bowl with the future dough. Add a couple of tablespoons of low-fat milk. Season with salt and sprinkle the dough with herbs and pepper. Mix it well.
Combine cottage cheese with flour. Pour the resulting mass into the zucchini dough. Stir, get rid of any lumps that have formed.
Grease the baking dish. Use a spoon to place small cakes on it, placing them at a distance from each other. The pancakes should be approximately the same size.
Place the pan with pancakes in an oven preheated to 180° for 25 minutes. Serve them with sour cream or your favorite sauce.
Never omit spices and herbs from a recipe. They are the ones who can work miracles even with the most boring dietary dish. The taste of vegetables and cottage cheese is revealed in a completely new way each time, depending on the chosen spices. Try adding a little curry, khmeli-suneli, basil or coriander to the pancakes. Dairy products combine interestingly with nutmeg.
Option 5: Zucchini casserole with chicken and cottage cheese in the oven
You can make a wonderful casserole from leftover zucchini. It is suitable for baby food and will leave you feeling full for a long time. To prepare this dish, you can use any meat, but poultry is best. You can also buy ready-made minced meat if you don’t have time to work with a meat grinder. But store-bought product is often too greasy or watery. It can ruin the taste and texture of the finished dish.
Ingredients:
- Turkey or chicken fillet - 350 g;
- Cottage cheese - 200 g;
- Zucchini - 400 g;
- 2 testicles;
- Oatmeal - 50 g;
- Salt, dried garlic, pepper mixture.
Step by step recipe
Wash the zucchini and remove the skin. For cooking, you can take not a whole vegetable, but pieces. For example, the pulp that remains after making boats.
Grate the zucchini and sprinkle with salt. Add cereal to it and stir. Leave for a quarter of an hour.
Prepare the cottage cheese. You can beat it with a blender, grind it through a sieve or squeeze it out with gauze. The consistency of the product should be uniform, not too liquid. Add cottage cheese to the zucchini dough and mix.
Break two eggs into a separate bowl. Beat them with a whisk, then carefully add them to the curd mass. Squeeze the garlic there (or add dried), and pepper.
Rinse the fillet, remove films. Grind it through a meat grinder, then add it to the rest of the ingredients.
Turn on the oven at 190°. Line a baking sheet with parchment or simply grease it. Place the dough there and smooth it out with a spoon. Place in a preheated oven for half an hour. Let the casserole cool slightly before serving.
It is not necessary to add whole eggs to the dough. Instead, you can use only yolks or whites. The latter must be whipped to a fluffy foam, and only then carefully added to the squash mass.
Pie with zucchini, tomatoes and cottage cheese (spicy)
Zucchini pie!
A very tasty and cheesy vegetable zucchini pie, which is prepared from what you have on hand. The dough is yeast, you can make it yourself (I made homemade dough) or buy it at a grocery store. Instead of yeast for zucchini pie, you can use double the amount of shortcrust pastry - recipe.
Our zucchini pie is open, with the filling facing out. You need to line the bottom with dough and make sides, and place all the cottage cheese and vegetable filling inside. If you have cheese or feta, you can not mix cottage cheese with various spicy things, but simply take 200 g of such cheese, crumble it and sprinkle it on top of the pie.
This zucchini pie is very juicy, with a rich and pleasantly spicy taste. It's so nice to have with sweet tea for dinner! Such warmth then spreads throughout the body! Bliss!
What you need for zucchini pie
Plain zucchini or zucchini – 1 piece (small);
Tomatoes – 2-3 pieces;
Cottage cheese – 200-300 g;
Egg – 1-2 pieces;
Sour cream – 100-200 g;
Garlic – 2-4 cloves;
Hot pepper – 1-2 cm from the pod;
Spicy herbs: basil, oregano (oregano), mint or just fresh herbs;
Salt;
Flour for breading zucchini.
Ready-made dough or homemade yeast dough
Live yeast - a piece of 15 g or 1 teaspoon of dry yeast Saf-Moment;
Sugar – 1-1.5 tablespoons;
Water or milk – 1/2 cup or water – 1/4 cup + 1/4 cup kefir, sour cream or milk;
Eggs – 1 medium or 2 small;
Salt - a pinch;
Vegetable butter – 1/4 cup or 50 g of melted butter or melted butter;
Flour - 6 cups (approximately. Take enough flour so that the dough becomes homogeneous and does not stick to your hands);
Vegetable oil for greasing the baking dish (form diameter 26-28 cm) and the dough on top.
How to bake a zucchini pie
Buy or prepare yeast dough
As soon as they start to boil (5-10 minutes), knead the dough from eggs, salt, butter, water with yeast (or water and kefir or milk, sour cream, whatever you have, add it). Add flour.
Grease the dough ball with butter or sprinkle with flour (so as not to get stale), cover with a towel and leave in a warm place for 1 hour.
Once the dough has risen, knead it, cover and let rise again (2-3 hours).
How to prepare vegetables and cottage cheese for filling
Cut the zucchini into circles (it is not necessary to peel young zucchini, they are already tender). Add salt and place in a colander to drain excess water (takes about 15 minutes).
Zucchini mugs in a colander
Cut the tomatoes into slices, garlic and hot pepper into small pieces.
Mix cottage cheese with garlic, pepper, basil, egg and 2 tablespoons of sour cream. Add salt.
We prepare curd cream for the pie - it turns out spicy and tasty. This salty and spicy curd mass can be spread on bread. Delicious!
In addition, you can add bell peppers cut into small pieces and fried onions (in rings) to the pie, placing them at the very bottom of the pie.
Assemble the zucchini pie
Roll out the finished yeast dough on a surface sprinkled with flour. The size of the test should be like this. so that it is enough to cover the bottom of the mold and form the sides. Place it in a baking dish or in a large frying pan or baking sheet, greased generously with vegetable or butter.
Place a layer of zucchini on the dough, dredged in flour (it is needed to absorb excess water from the vegetables). Add salt.
Place a layer of tomatoes on top of the zucchini. Season with salt, sprinkle with basil and oregano (you can also add mint).
Place a layer of tomatoes on top of the zucchini layer. Then again zucchini. Each layer should be slightly salted and sprinkled with herbal so that the vegetables acquire a brighter taste and aroma.
Then another layer of zucchini, breaded in flour.
Second layer of zucchini. The tomatoes will soak the zucchini with their juice both above and below!
Season with salt and sprinkle with basil or oregano. Place the curd mixture on top and pour in the remaining sour cream. Salt the sour cream a little.
Bake a zucchini pie
Place the pie in the oven preheated to 160 degrees C and bake for a little over an hour. Focus on the browning of the sides of the pie and the delicious smells coming out of the oven.
Cool the finished cake a little, and only then remove it from the mold.
Bon appetit!
The delicious zucchini pie has already begun to be cut!
