Composition / ingredients
Step-by-step cooking
Step 1:
Prepare all the necessary products. Cut the mushrooms into small cubes and fry in a dry frying pan until cooked and moisture evaporates. Put the mushrooms in a bowl and let them cool.
Step 2:
Grate cheese on a coarse grater and add to the cooled mushrooms.
Step 3:
Finely chop the onion and herbs add to the mushrooms with cheese, mix.
Step 4:
Wash the zucchini, peel off the tails, cut into small pieces.
Step 5:
Put in a blender and chop.
Step 6:
Put the mass in a bowl, add chicken eggs, flour, chopped herbs, spices, mix.
Step 7:
Pour milk into the mass in portions.Grind with an immersion blender to a more homogeneous state.
Step 8:
Pour in a little vegetable oil, mix.
Step 9:
Add mushrooms with cheese, herbs and onions here. Mix everything.
Step 10:
Brush the frying pan with vegetable oil, heat it well, pour in a portion of zucchini dough, smooth it out and give it a little grip.Put the filling on the half of the pancake.
Step 11:
Cover it with the second half of the pancake. Cover and cook for 1-2 minutes
Step 12:
Then turn the cheburek over, cover again with a lid and cook for another 1-2 minutes.
Step 13:
Put the finished cheburek on a platter.
Step 14:
Serve with milk and sour cream. Bon appetit!!!
In the midst of the squash season, we use this wonderful vegetable to the fullest! When zucchini pancakes, pancakes and casseroles have already become commonplace, prepare delicious zucchini pasties.
That's how my family tried these original pasties and was very satisfied. Believe me, it's very tasty, so I recommend that you definitely cook them. Previously, I only tried to cook pancakes from zucchini without flour and even a zucchini cake as an appetizer, and here is such a find! In general, cook – you won't regret it!
Zucchini dough goes well with any fillings. Pasties with meat, mushroom or cheese filling. Depending on the filling, this dish can become both a light dinner and a hearty second for lunch.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Pickled oyster mushrooms - 23 kcal/100g
- Oyster mushrooms are fresh - 38 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Parsley greens - 45 kcal/100g
- Dill greens - 38 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Green onion - 19 kcal/100g
- Spices dry - 240 kcal/100g
- Chicken egg - 80 kcal/100g
- Young zucchini - 24 kcal/100g
