Casserole-pie with zucchini
This is a very delicious pie! Suitable for those who are on pp. I lightened the composition of the dough, it does not contain butter. It is very good both hot and cold the next day. Once you try it, you will cook it again and again! I recommend!
Ingredients
Servings 6- whole grain flour 180 g
- olive oil 30 + 20 ml
- hot water 80 ml
- baking powder 1 tsp
- zucchini 1 pc.
- tomato 2 pcs.
- egg 4 pcs.
- Parmesan 50 g
- milk 60 ml
- Provence herbs (thyme, rosemary, savory, oregano, marjoram) 1 pinch
- salt 2 pinches
- starch 1 tbsp. l.
- black pepper 1 pinch
Cooking
Step 1
Knead the dough: mix flour, 30 g olive oil, water, baking powder and a pinch of salt.
Step 2
Roll out the dough thinly, cut the dough with a large plate for smooth edges (if aesthetics are not important, then you can not cut it out with a plate), grease the form with oil, and put the dough into it, gently press it to the edge, prick the bottom with a fork in several places and put it in the refrigerator. The rest of the dough can be re-rolled and used in a small form (there may be several tartlets).
Step 3
Cut the zucchini and tomatoes into small cubes.
Step 4
In a frying pan in olive oil, stew vegetables for 10 minutes, salt and pepper, add Provence herbs. Cool down.
Step 5
Beat eggs with milk and cornstarch.
Step 6
Remove the form from the refrigerator, put the stewed vegetables in it, pour over the beaten eggs and sprinkle generously with cheese on top.
Step 7
Bake at 170 degrees for 40 minutes. Enjoy your meal! Great dinner guaranteed!