Biscuit with zucchini

Biscuit with zucchini1

Biscuit with zucchini

How to cook a biscuit with zucchini


Flour – 175 g
Salt – 0.4 tsp dough
Butter – 115 g cold
Sour Cream – 60g
lemon juice – 2 tsp
Water – 50 ml of ice
Zucchini – 2 pcs. small
Olive oil – 2 tbsp
Garlic – 1 tooth.
Ricotta – 125 g
Parmesan – 30 g
Mozzarella – 30 g
Dried basil – 1 tsp
Egg yolk – 1 pc. for greasing
Salt – to taste
Black pepper – to taste


Mix the flour and salt in a large bowl.

Grate the butter and add to the bowl with the flour. Grind into crumbs.

In a small bowl stir together the sour cream, lemon juice and water. Add this to the flour mixture and knead the dough.

Cover with plastic wrap and refrigerate for 1 hour.

Zucchini cut into thin slices, about 0.5 cm.

Arrange on paper towels, sprinkle with salt and leave for 30 minutes. During this time, the zucchini will allocate the liquid and paper towels will absorb them.

Garlic crushed and pour the olive oil to it.

Mix the ricotta with the grated mozzarella and Parmesan cheese.

Add basil and 1 tablespoon garlic and olive oil, season with salt and pepper to taste. Mix well.

Preheat oven to 200 degrees C.

Roll out the dough on baking paper in a layer with a diameter of 30 cm.

Evenly distribute the prepared cheese filling into the center, leaving 5 cm from the edges.

Arrange top-dried slices of zucchini, starting from the outer edge.

Evenly pour the remaining garlic butter on zucchini.

The edges folded over the filling, forming a loose folds; Center is not covered.

Lubricate the open test a little beaten egg yolk.

Bake for about 45 minutes, until golden brown.

Bon Appetit!

Biscuit with zucchini2

Biscuit with zucchini

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