Custard Pie with Egg Custard Filling and Ricotta Cheese

Name: Custard Pie with Egg Custard Filling and Ricotta Cheese
Yield: 55
Ingredients: 1 cup whole milk; 2 eggs; 1 tablespoon vegetable oil; 1 cup all-purpose flour; 1 teaspoon active dry yeast; Filling; 1 cup vegetable broth; 300g zucchini, cut into cubes; 2 cups ricotta cheese, mixed with a fork; 6 tablespoons grated Parmesan cheese; Salt and pepper to taste; Shredded mozzarella cheese for serving

1
1 cup whole milk
2
2 eggs
3
1 tablespoon vegetable oil
4
1 cup all-purpose flour
5
1 teaspoon active dry yeast
6
Filling
7
1 cup vegetable broth
8
300g zucchini, cut into cubes
9
2 cups ricotta cheese, mixed with a fork
10
6 tablespoons grated Parmesan cheese
11
Salt and pepper to taste
12
Shredded mozzarella cheese for serving

Ingredients

1
1 cup whole milk
2
2 eggs
3
1 tablespoon vegetable oil
4
1 cup all-purpose flour
5
1 teaspoon active dry yeast
6
Filling
7
1 cup vegetable broth
8
300g zucchini, cut into cubes
9
2 cups ricotta cheese, mixed with a fork
10
6 tablespoons grated Parmesan cheese
11
Salt and pepper to taste
12
Shredded mozzarella cheese for serving

Directions

1
No blender, beat the milk, eggs, oil, flour, and yeast
2
In a non-stick skillet, 25 cm in diameter, lightly greased with butter, make the disks and brown them on both sides
3
Filling
4
1 Put the vegetable broth in a pan and cook the zucchini until it's tender
5
Drain the zucchini, let it cool, and mash it with a fork
6
Mix the ricotta cheese, Parmesan cheese, salt, and pepper to form a paste
7
2 On each disk, spread a layer of filling, roll them like roulades, and cut into rounds 1.5 cm thick
8
Serving: serve warm, topped with shredded mozzarella cheese.