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Recipe by Nitra Ladies Auxiliary

Zucchini Rice Pies

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Zucchini Rice Pies
Parve Parve
Medium Medium
70 Servings
Allergens

Contains

- Gluten - Egg - Wheat
2 Hours
Diets
- Vegetarian - Pescatarian

Ingredients

Dough

  • 5 cups flour

  • 3/4 pound margarine 

  • 3 teaspoons salt

  • 4 egg yolks

Filling

  • 2 spanish onions, diced

  • 10 large zucchini, grated (10 pounds)

  • 5 cups cooked rice*

  • 2 tablespoons salt

  • 1 red pepper, chopped

  • 1/2 teaspoon pepper

Directions

Dough

1.

Knead ingredients for dough until smooth. Divide into 4 parts.

2.

Roll out two parts and place on two 11- by 17-inch cookie sheets.

Filling

1.

In a 12 quart pot, saute onions in oil until golden.

2.

Add zucchini and red pepper and saute over low heat for additional 30 minutes, stirring occasionally. Remove from heat. If consistency is too watery, pour off excess liquid.

3.

Add rice, salt, and pepper, and mix well. Spread mixture over dough in the two cookie sheets.

4.

Roll out remaining 2 parts of dough and place over the zucchini-rice mixture.

5.

Prick the dough with a fork. Brush with a beaten egg and sprinkle with sesame seeds.

6.

Bake for one hour at 350 degrees F. Cut into 2 1/4″ x 2 1/4″ squares.

Tips:

*2 cups rice, cooked in 4 cups salted water with 2 Tbs. oil yields 6 C. rice.

Notes:

Pies may be prepared ahead of time in baking pans and frozen. Defrost and bake when needed.  Pies can be baked in five nine-inch pie pans and served in wedges, or the filling can be rolled in dough, knish style, and sliced diagonally.

Credits

Photography and styling by Peri Photography

Recipe tags

heimishe kugel rice Savory kugel zucchini
Zucchini Rice Pies

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Hannah Sher
Hannah Sher
4 years ago

Half Can this recipe be halved?

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Raquel
Raquel
Reply to  Hannah Sher
4 years ago

I’ve never tried it but I don’t see why not. It should be fine.

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wpdiscuz   wpDiscuz

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