Zucchini Pie with Mushrooms, Cabbage, and Mozzarella
Serves 1
Directions
- 1Slice or grate the zucchini on a coarse grater, add salt, leave for 10 minutes, and then squeeze out the excess moisture.
- 2Shred the cabbage, lightly salt, and knead with your hands.
- 3Slice the mushrooms and fry in a dry pan until moisture evaporates, then add a little vegetable oil, chopped onion, and your favorite spices and fry until golden brown.
- 4Mix the zucchini, cabbage, eggs, chopped green onion and dill, flour, and half of the grated mozzarella in a bowl.
- 5Grease a baking dish with oil or line with parchment paper. Lay out half of the zucchini mixture. Distribute a layer of the remaining mozzarella and the fried mushrooms with onions on top. Cover with the second half of the zucchini mixture and optionally sprinkle with grated parmesan.
- 6Bake in a preheated oven at 190 °C.
- 7Let the finished pie cool for 10 minutes, then cut into portions and serve with sour cream.
Ingredients
- 330 g zucchini
- 190 g cabbage
- 300 g mushroom (champignon)
- 1 whole onion
- green onion, chopped
- dill, chopped
- 4 whole egg
- 2 tbsp flour
- 200 g mozzarella cheese
- favorite spices (optional)
- vegetable oil (optional)
- parmesan cheese, grated (optional)
Equipment
coarse graterbowlfrying panbaking dish
Tips
- Serve with sour cream.
- Optionally sprinkle with grated parmesan on top before baking.