Summer is the time when the offer of vegetables is really diverse. Zucchini is a vegetable that, due to its composition, is very useful for the human body. However, the little ones are reluctant to eat it, so it is necessary to come up with the best possible way to persuade them to do so. Zucchini pie is an ideal recipe for that.
Zucchini pie ingredients:
2 medium-sized young zucchinis
1 large onion
cream thyme, ground pepper, a little salt
a small bunch parsley
3 tablespoons olive oil
500 g pie crust
Peel and finely chop the zucchini, add a little salt, and then squeeze out the excess liquid. Then finely chop the onion together with the parsley. Combine zucchini and onion, add thyme, ground pepper, spice C. Beat eggs separately, then add sour cream and olive oil. Combine everything with zucchini and onion into one mass and mix. Separate three crusts, arrange them one over the other and fill the last one with the prepared mixture. Roll up and arrange in a tray covered with baking paper. Leave a part of the filling and spread it on top of each roll. Bake at 200°C for 40 minutes or until nicely browned.
Pan Pie (A Hundred Ways)
pie crusts – 500 gr; meat and vegetables – 500 gr; soy sauce; pepper; salt; oil.
There are pies that do not need an oven. They are also called “brick pies”, probably because they have to be packed well. Like bricks. The peels for the gibanica are cut into four parts. Since the fat of a true cook has no limits, there is the possibility to create an infinite amount of pie filling from the pan: from meat, sardines (tuna) and leeks, from cheese with eggs, meaty vegetables, pickled apples with soy sauce, from…
Here, only a “guest” (Chinese) suggestion, which is also called “spring rolls.” About half a kilo of finely chopped meat filling (cabbage, apples, paprika, zucchini, mushrooms…) is seasoned with soy sauce, a good amount of breadcrumbs, then on put a spoonful of filling on that quarter of the crust, so that the opposite edges overlap. Then everything is rolled up like a pancake. So, how many crusts and fillings are there. Well, now, instead of in the oven, as the name suggests, the pie goes in the pan. It is fried in a little well-heated olive oil, and must be eaten warm.
recipe from Mini Cookbook
credit Winkelmann, Bernhard