John Myers
Zucchini Shortcrust Cake
The perfect zucchini shortcrust cake recipe with a picture and simple step-by-step instructions.
Covering:
- 150 g Butter and margarine each 1/2 and 1/2
- 50 ml Water
- Salt
- 400 g Zucchini
- 1 kl Onion
- 2 Peeled garlic clove
- 100 g Ham cubes
- 2 Bullets Mozzarella
- Olive oil
- For the dough, dissolve the salt in the water. Put the flour with the soft butter in a mixing bowl, add salted water and knead well. Locked in an airtight. Put in the bowl and chill in the fridge for the first hour.
- Halve the zucchini and core with a teaspoon. Finely slice with the vegetable slicer.
- Heat the olive oil in the pan (only use something suitable for frying, otherwise it will burn) Fry the ham cubes in it.
- Peel and finely dice the onion and garlic. Add to the ham cubes and sauté with them. Add zucchini and sauté briefly. Season to taste with salt and pepper.
- Then I take 2 round fruit cake trays of the same size and two sheets of baking paper. I cover the first tray with baking paper, roll out the dough and place it on it so that the edges are raised. Place the 2nd sheet of paper on top and the 2nd baking sheet on top. Bake everything in the preheated oven at 180 ° and 20 minutes
- Take the finished base out of the oven. Remove the upper baking sheet with the B. paper. Spread the zucchini mixture on top, cut the mozzarella into slices and spread on top.
- Then bake in the oven again at 160 ° C for 10-15 minutes. Until the cheese is baked golden yellow.
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