Cheese pie with zucchini glazed in broth

Category: Dairy and egg dishes
Cheese pie with zucchini glazed in broth


For the test
Wheat flour 0.5 cups
Rye flour 1 glass
Butter (margarine) 100 g
Sour cream 100 g
Honey (sugar) 1 tbsp. l.
Soda 0.5 tsp
Salt 1 pinch
For filling
Brynza (feta) 160 g
Cream cheese 140 g
Soft cottage cheese 170 g
Ryazhenka 0.5 cups
Cream 10% 0.5 cups
Gelatin 12 g
Zucchini (18-20cm) 1 piece
For glazing
chicken broth 0.5 cups
Chicken fat (butter) 0.5 tbsp. l.
Gelatin 1/3 tsp

Cooking method

  • Dough... Mix both types of flour, grind into crumbs with butter. Mix salt, soda, honey and sour cream, add to flour and knead into a soft dough. Knead the dough along the bottom of the prepared form (18x23 or D 24 cm) and bake at 180C for 20-25 minutes.
  • Remove the finished cake from the mold and cool.
  • Put the cooled cake back into the mold, pour the filling over it and refrigerate.
  • Filling. Grind the cream cheese with cottage cheese and fermented baked milk, add the crumbled cheese, mix. Dissolve gelatin in 3-4 tbsp. l. water, pour cream into it. The resulting mixture, stirring, pour into the cheese mass. Mix well.
  • Zucchini cut into 1 cm thick slices. Dissolve the gelatin in the broth. Melt the fat in a wide frying pan, put the zucchini in it, pour the prepared broth and simmer for 5 minutes under the lid. Then remove the lid and continue cooking the zucchini, turning them over, until the broth is almost completely evaporated.
  • Remove the cake tin from the refrigerator, carefully put the still hot zucchini on the already hardened cheese layer, carefully drown them flush with the surface. Put the cake in the refrigerator again until it solidifies.
  • Cheese pie with zucchini glazed in broth


What does such glazing give... First, the taste. Secondly, the texture - the jelly not only covers the slices of zucchini with a thin layer, but also impregnates them.
In total, the tastier the broth, the tastier the pie as a whole.
What does rye flour give? The rye flour dough harmonizes very well with cottage cheese in taste. Therefore, it is this dough that I always use for pies with curd fillings, both sweet and salty.
P.S. If you don't want to mess with the cake, you can use Borodino bread as a basis.

Beauty and usefulness in one bottle!
And also delicious, Olenka!

Olyusya, you are my main fan!

Premier, was speechless in the previous recipe. In general, clever and entertaining. Interesting recipes!
Elya, Thank you!
Irina Dolars
And delicious! And satisfying! I love zucchini in any form Cheese pie with zucchini glazed in broth
Olga, thanks for the recipe!
lettohka ttt
The beauty!!!!!
Irina, Nataliathank you for the compliments!

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