(PLS TURN ON ENGLISH SUBTITLES)
METHOD: Knead sifted flour with a teaspoon of baking powder, softened butter, a teaspoon of salt and an egg (1 pc) until a firm, non-sticky dough is formed. Wrap in foil and leave for half an hour at room temperature.
First, remove the green skins from the zucchini on a grater or with a scraper, mix with a spoonful of olive oil and set aside. Grate the rest of the zucchini into thin spaghetti or noodles, place in a colander and season with salt. Let it stand for 20 minutes and then squeeze the excess juice from the pulp.
Mix ricotta cheese, sour cream, crushed cloves of garlic, two eggs and a pinch of salt. Finally, add the juiced grated zucchini into the mixture.
Roll out the dough to the size of a pie dish (26 cm), brush with butter and sprinkle with flour. Lay out with the rolled dough, align the edges with a knife and fill with the prepared filling. Decorate the top of the pie with the reserved skins and bake for 40-45 minutes at a temperature of 180 °C.
Let it cool after baking, the cake tastes best cold with a summer salad or as a light snack to go.
TIP: Zucchini pie is a light refreshment for the summer months, which ideally complements a garden party or picnic, and also stands out as a simple main course. Add your favorite summer herbs, leftovers of other types of vegetables, or chili or short-roasted cherry tomatoes to the filling.
🍽 12 pcs ⏱ 70 min
🛒 SHOPPING LIST:
☉ zucchini 800 g
☉ ricotta cheese 350 g
☉ cloves of garlic 4 pcs
☉ all purpose flour 200 g
☉ baking powder 1 tsp
☉ egg 3 pcs
☉ butter 100 g
☉ sour cream 150 g
☉ salt, olive oil