Pie for the daily diet. Thanks to the squash dough with cheese, the pie turns out with an incredibly delicate taste and excellent aroma of herbs. Zucchini dough turns out to be very light, airy. Vegetables, sausage perfectly harmonize and give the pie juiciness, fullness.
| Cook Time | 55 minutes |
| Servings |
Ingredients
Squash the dough:
- 1 piece Squash
- 200 gram Cream cheese
- 3 pieces Chicken eggs
- 3 tablespoons Flour wheat / Flour
- 3 tablespoons Sour cream
- 1 teaspoon Baking powder
- 2 twigs Parsley
- 1 twig Basil
- 0,5 teaspoon Nutmeg
- 1 tablespoon Khmeli-suneli
- 0,5 teaspoon Salt
Filling:
- 300 gram Sausage
- 3 pieces Sweet pepper
- 250 gram Cauliflower
- 4 cloves Garlic
Additionally:
- 50 gram Butter
Ingredients
Squash the dough:
Filling:
Additionally:
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Instructions
- Disassemble the cauliflower into inflorescences and cook for 5 minutes after boiling.
- Peel the zucchini, grate it on a fine grater, squeeze out the juice. Chop the garlic.
- Chop the pepper, sausage, parsley and basil.
- Prepare the dough: add salt and beat the eggs. Add cheese, sour cream, suneli hops, nutmeg, flour, baking powder – mix until smooth.
- Then add the squeezed zucchini, parsley, basil, garlic. Mix it. Turn on the oven so that it warms up to 200 degrees.
- Grease the baking dish with butter. Mix the sausage and sweet pepper, put it in a mold. Put the cauliflower on top.
- Pour in the squash dough and bake at 200 degrees for 45 minutes.
- Serve both cold and hot. Enjoy your meal!!!
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