26 February 2014

QUICK ZUCCHINI RICE PIE

Ingredients:
500 grams grated zucchini
200 grams Ricotta cheese
2 eggs
100 ml yogurt
100 grams all purpose flour
100 grams uncooked long grain rice
200 grams cooked ham or Pastrami
½ onion
2 tablespoons oil
2 teaspoons baking powder
1 teaspoon prepared mustard
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon dried dill


First cook the rice al dente and set it aside to cool down slightly (you can also use leftover rice). Grate the zucchini, squeeze it as much as possible, then pat it dry and mix it well with the cooled cooked rice. Mince the onion and dice the cooked ham (or Pastrami) and mix it in the zucchini and rice. Sift the flour with the baking powder, and set it aside for the time being. In a small bowl, beat together with Ricotta cheese with the eggs, then add the yogurt, mustard, oil and spices; pour it over the zucchini and mix well. Sprinkle the flour and blend really well. Generously butter your baking dish (23x30 cm; 9x12"), pour in the pie batter and level it. Bake the pie in a preheated oven, at 190˚C (375˚F), for 30 minutes, cover it with aluminium foil and bake for another 10-15 minutes (do the toothpick test). Serve warm with a salad of your choice. Yields 8 servings.

2 comments:

  1. Jaoooo što je dobro <3 Tikviceeeee <3
    Praviću obavezno, javljam ti kako ispadne :D

    ReplyDelete
  2. I love the combination - zucchini and rice. And your idea is really yummy. :)
    Have a nice day!

    ReplyDelete

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