Zucchini Cheese Pie
Description
The recipe won't take much time. It's exactly the kind of light yet satisfying dish you can take with you on a picnic or to work. This zucchini pie makes a great snack or even a full dinner! It pairs wonderfully with broths and soups, replacing bread. Be sure to try it while zucchinis are still available at the stores and in your garden! The pie turns out incredibly tender and juicy, with a rich creamy-cheese flavor—perfect for early autumn. Serve it cooled down or slightly warm.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. I washed the zucchini beforehand and grated it on a fine grater, then let it sit for 10 minutes. After that, I squeezed out the excess juice.
- 2
Step 2
Mix the grated zucchini with eggs and flour. Add salt and stir well.
- 3
Step 3
Add sour cream and neutralized baking soda, and season with pepper to taste. Grate the hard cheese on a fine grater and also add it to the zucchini batter.
- 4
Step 4
Mix everything well. Grease the bottom and sides of a baking dish with a diameter of about 25 cm with sunflower oil. Pour the zucchini batter into the dish and smooth it out. Bake the cake in an oven preheated to 180°C for 50–60 minutes. Place the dish on a higher rack so that the cake bakes through properly and the bottom doesn't burn.
- 5
Step 5
That's it, the delicious savory pie is ready! Drizzle it with sour cream or mayonnaise, garnish with fresh herbs, and serve!