Quick zucchini pie in the oven - recipe with photo. Puff pastry pie with chicken, cheese and zucchini Zucchini pie with chicken and cheese

A hearty pie with zucchini and chicken is a real autumn food that will not only quickly satisfy your hunger, but also warm you up. It is recommended to prepare such simple and very satisfying pastries with a large amount of cheese, and the more of this component, the more ruddy and tasty the crust will be. Serve the simple pie with tender zucchini and juicy chicken […]

Ingredients

Grated easy-to-melt hard cheese (140 g);

Chicken fillet (two pieces);

Medium fat cream (120 ml);

Freshly ground white pepper (to taste);

Large young zucchini (three pieces);

A mixture of Provencal herbs (to taste);

Medium-sized red salad onion (one piece);

Homemade fat cottage cheese (270 g);

Flavored table salt (to taste);

High-quality sifted wheat flour (38 g);

Large raw chicken eggs (three pieces);

Flavored peanut butter (34 ml);

Peeled large cloves of garlic (three pieces).

A hearty pie with zucchini and chicken is a real autumn food that will not only quickly satisfy your hunger, but also warm you up.

It is recommended to prepare such simple and very satisfying pastries with a large amount of cheese, and the more of this component, the more ruddy and tasty the crust will be.

A simple pie with tender zucchini and juicy chicken can be served not only hot, but also warm or cold.

Cooking process:

Boil the chicken fillet until fully cooked, then cool the poultry meat completely and cut it into small pieces, then peel the red onion and chop it into thin half rings.

Chop the peeled garlic as finely as possible, then pour in a sufficient amount peanut butter In a deep frying pan, add chopped garlic and chopped onion, then fry the above ingredients until lightly browned for several minutes.

At the same time, you need to cut two zucchini into large pieces, place them in a frying pan with the fried vegetables, and continue the cooking process for another ten minutes, stirring occasionally.

In a separate bowl with a little salt, beat chicken eggs, then coarsely grate a sufficient amount of cheese.

Pour half of the egg mixture into the bowl with grated cheese, add fat cottage cheese, as well as cream and sifted flour. Next, place the fried vegetables and chicken pieces into the same container, add salt to taste, add Provençal herbs and a little pepper, mix everything thoroughly.

Prepare a springform baking dish of the required size, grease it thoroughly with oil and sprinkle with wheat flour, then lay out the entire vegetable mass with chicken pieces, leveling.

Cut the last zucchini into semicircles, distribute it over the vegetable mixture, sprinkle with a small amount of herbs.

Send zucchini pie and chicken meat in the oven , preheated to 180 degrees, bake it for half an hour, then sprinkle with the remaining cheese mixture. Continue baking process simple pie another 10 minutes, then cool the rich pastries and serve them.

Hi all! Today I want to show you how to easily prepare tasty dish. Juicy, Hearty and very tasty pie with Chicken and Zucchini. It is very tasty both warm and cold. Cook with me! Enjoy your meal!

Ingredients: for a mold with a diameter of 24 cm
1 glass = 250 ml
for test:
flour - 1 and 1/3 tbsp. (200 gr)
butter- 100 gr
salt - a pinch
chicken egg - 1 pc. (I have a very large one)
If necessary, you can add 1 - 2 tbsp. cold water to bind the dough (I didn't add any)!
For filling:
chicken breast - 500 gr
zucchini (peeled) - 400 gr
onion - 1 pc. small (100 g)
carrots - 1 pc. small (100 g)
for filling:
chicken eggs - 3 pcs.
milk - 3/5 tbsp. (150 ml)
garlic - 3 cloves
flour - 2 tbsp. with a slide (25 g)
salt - to taste (I used 1 tsp)
ground black pepper - to taste (I used 1/3 tsp)
ground nutmeg - to taste (I used 1/2 tsp)
Provençal herbs - to taste (I used 1 tsp)
hard cheese - 100 gr

Cooking video recipe:

Step-by-step preparation:

1.I'll start by preparing the filling. In a small amount of vegetable oil, fry onions cut into quarter rings and carrots grated on a coarse grater until soft. Place the prepared onions and carrots in a bowl.

Then I will fry the chicken fillet cut into small pieces until half cooked, add finely chopped zucchini to it and fry until the meat is ready and the zucchini is soft. I transfer the finished meat and zucchini into a bowl with onions and carrots and mix everything well.

2. Prepare the dough. I put a pinch of salt and chopped cold butter into the sifted flour and rub it with the flour with my hands to make crumbs. Then I add the chicken egg and knead the dough. You don’t need to knead it for a long time, just combine all the ingredients. Then I put the dough in a bag and put it in the refrigerator for 30 minutes so that it rests well.

After this, I take out the dough and roll it into a layer according to the size of the mold, taking into account the sides. Using a rolling pin, transfer the dough into the mold. The mold has a diameter of 24 cm, the bottom of the mold is covered with baking paper. I don't grease the mold with oil. I level the dough according to the shape, make even sides about 4 cm high. Then I prick the dough thickly with a fork. I first put the pan with the dough in the freezer for 20 minutes, and then immediately transfer it to the oven preheated to 180 degrees and bake for 15 minutes.

3. While the dough is baking, I will prepare the filling. Break chicken eggs into a bowl, add milk, finely chopped garlic, salt, black ground pepper, ground nutmeg, Provençal herbs to taste, flour, grated cheese and mix everything well. Pour the resulting filling into a bowl with fried chicken and vegetables. I mix everything.

4. I take the pan with the crust out of the oven and put the prepared filling into it. I distribute and level evenly. Then I put the pan with the pie in the oven again and bake it in an oven preheated to 190 degrees until done. I have an electric oven, top and bottom heat mode. I placed the pan in the middle of the oven, and the pie baked for 45 minutes.

The pie turns out very quickly, since we will make its base from ready-made puff pastry in plates, having previously defrosted it. It is very convenient to have a package of puff pastry in the freezer. yeast dough or yeast-free in case unexpected guests arrive. Take young zucchini, they have tender flesh and you don’t need to peel them before cooking, just rinse them well. Fresh chicken fillet, a piece of feta cheese, half a glass of milk and large eggs are also needed.

Spread the dough over the pan, gently stretching it with your hands. You can take a square or round shape. It’s okay if the corners hang down a little, they will turn out the most delicious and crispy.

Chicken fillet rinse and cut into small pieces, add salt, fry in vegetable oil until half cooked. Chop the zucchini and lightly fry, stirring. Add a little salt.

Place vegetables on the base in an even thin layer.

Cut the cheese into cubes and spread loosely over the entire surface of the fried zucchini.

Place chicken fillet on top.

In a separate bowl, beat the eggs and milk, add salt if desired, and add your favorite meat seasonings. The pie will then be more flavorful. Dried basil and herbes de Provence work well. Pour the egg mixture over the top of the pie.

Preheat the oven as high as possible. Place the mold with the blank in it. Reduce heat to medium. Bake for about 30-35 minutes until the filling is set and firm and the pastry is cooked through and golden.

Turn off the heat and remove the pie from the oven. Serve it slightly cooled, accompanied by a salad of fresh vegetables and herbs or with sweet tea and coffee. Everyone will love this puff pastry chicken pie with cheese and zucchini! Bon appetit.

Advice: if layered cake If it sits for a long time, its base will no longer be so crispy. The filling of juicy zucchini with chicken and cheese will make it soft. To return the pleasant layering to the product, warm up the piece before use in a dry frying pan with a non-stick coating, as if drying it a little. The base will restore its qualities.

Zucchini pie cooked on a quick fix in the oven it 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 finished pie become like stewed cabbage, but with a more refined 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 photo:

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. Season with salt, 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 becomes golden color.

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 It’s not only extremely easy to prepare with cottage cheese, 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 ingredients:

yeast-free puff pastry ready dough— 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 ready yeast-free dough 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 to this mixture. natural yogurt or sour cream, but only if the cottage cheese turned out to be too crumbly or dry.

Prepared curd filling should be applied evenly to 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.

Vegetable Pie Bake 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 fragrant pastries from the oven to 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 the dough for quick pie stuffed 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 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 jellied pie with zucchini and cheese 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 vegetable stew. 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. Put in hot oven for 45 minutes.