Savory zucchini pie

Savory Zucchini Pie – Garden Delight

If you're looking for a quick and delicious dinner, savory zucchini pie is the perfect choice. This recipe combines a soft and fluffy dough with fresh vegetables, turning a simple meal into an unforgettable culinary experience. Plus, it's a great way to use the zucchinis you have in your garden or find at the market. Let's embark on this delicious cooking adventure together!

Preparation Time
- Preparation time: 20 minutes
- Baking time: 30 minutes
- Total time: 50 minutes
- Servings: 8

Ingredients
For the dough:
- 150 g white flour
- 100 g whole wheat flour
- 1/2 packet of dry yeast (about 7 g)
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 170-200 ml warm water

For the filling:
- 1 zucchini (about 300 g)
- 1 white onion
- 1 red onion
- 1 bell pepper (red or green)
- 1 tablespoon olive oil
- 2 tablespoons chili sauce
- 1 egg + 1 egg white
- Salt and pepper to taste

For brushing:
- 1 egg yolk

Preparing the dough

1. Activating the yeast: In a cup, mix the yeast with the sugar and a teaspoon of flour. Add 100 ml of warm water and let the mixture rise for 10 minutes. This step is crucial for getting fluffy dough!

2. Preparing the dough: In a large bowl, combine the two types of flour and salt. Make a well in the center and pour in the risen yeast mixture. Start kneading, gradually adding the rest of the warm water. Continue kneading until the dough is smooth and no longer sticky.

3. Letting the dough rise: Shape the dough into a ball, sprinkle a little flour on top, and cover it with a clean towel. Let it rise in a warm place, away from drafts, for 45-60 minutes. During this time, the dough will rise and become airy, turning light and fluffy.

Preparing the filling

4. Preparing the vegetables: Peel the zucchini and slice it thinly. Sprinkle with salt and pepper and lightly grill or sauté them in a hot pan without oil to bring out their flavor.

5. Sautéing the onion and pepper: The slices of white and red onion, along with the chopped bell pepper, are sautéed in olive oil until translucent. These vegetables will add a delicious flavor to the pie.

6. Combining the ingredients: Place all the sautéed vegetables on a plate to cool slightly. In a bowl, beat the egg and egg white with a fork, adding a little salt and pepper. This will be the base of your filling.

Assembling the pie

7. Preparing the baking dish: Once the dough has risen, roll it out on a floured surface, forming a circle about 6 cm larger in diameter than the baking pan you are using. I recommend a 28 cm pan.

8. Adding the filling: Place the dough in the pan and brush it with chili sauce. Evenly distribute the sautéed onion and pepper, then pour the egg mixture over the vegetables. Arrange the zucchini slices over the entire surface of the filling.

9. Forming the edges: Fold the edges of the dough over the filling and brush them with egg yolk for a golden and appetizing appearance.

Baking the pie

10. Baking: Preheat the oven to 180 degrees Celsius. Place the pie in the oven and bake for 25-30 minutes until it is nicely browned on top.

11. Serving: Once the pie is done, remove it from the oven and let it cool slightly before slicing. It can be served warm or cold, making it perfect for a picnic or a family meal.

Tips and variations

- Adding cheese: If you want an extra burst of flavor, you can add feta or mozzarella cheese to the filling. This will turn the pie into a cheesy delight.
- Vegetarian option: You can also add other vegetables like mushrooms, spinach, or pumpkin to vary the taste and texture.
- Serving: The pie pairs perfectly with a fresh green salad or a yogurt sauce.

Nutritional benefits

Zucchini is a low-calorie vegetable rich in vitamins and minerals such as vitamin C and potassium. It is also an excellent source of fiber, making it ideal for a healthy diet.

Frequently asked questions

- Can I use other vegetables? Yes, you can experiment with various seasonal vegetables like eggplants or carrots.
- How can I store the pie? The pie keeps well in the refrigerator for 2-3 days. You can reheat it in the oven to restore its crispy texture.
- Is this a vegan recipe? No, as it contains eggs, but you can use vegan eggs or tofu to replace the eggs.

I hope this savory zucchini pie recipe inspires you to explore the flavors of fresh vegetables! It is a simple yet flavorful recipe, perfect for evenings when you want to indulge in a delicious meal. Enjoy!

In a cup, we mix the yeast with sugar and a teaspoon of flour, add 100 ml of warm milk, and let it rise for 10 minutes. In a bowl, we put the flour and mix it with salt, then in the middle we make a hole where we pour in the risen yeast. We knead by hand and add the rest of the warm water. We finish kneading when the dough no longer sticks to our fingers. We sprinkle a little flour on top, cover it with a towel, and place it in a warm spot away from drafts for 45-60 minutes. During this time, it's a good idea to prepare the filling. We peel the zucchini and slice it, then season it with salt and pepper and lightly fry it on both sides on a grill or a hot pan as I did (without oil). We slice the onion and pepper and sauté them one at a time in a tablespoon of oil. We put all the vegetables on a plate. We place the risen dough on a floured work surface and roll it out into a round shape about 6 cm larger than the baking tray it will be placed in. (I had a little dough left, from which I made a super mini pizza :) ) We spread chili sauce on the dough, then place the onion and pepper on top. We beat the egg + egg white with a fork, add a little salt and pepper, and pour it over the vegetables. We arrange the zucchini all around the surface. We fold the edges of the dough over the filling. We brush the edges and the rest with egg yolk and put it in the preheated oven at 180 degrees for about 25-30 minutes until it is nicely browned on top. We take it out of the oven, slice it, and serve it warm. But it can also be served cold. From the leftover dough, I also made a mini pizza. You can add cheese, but I recommend tasting it as it is. It tastes very much like onion pie or cabbage pie, and adding cheese makes it a different recipe, the cheese pie.

 Ingredients: 150 g white flour, 100 g whole wheat flour, 1/2 packet of dry yeast, 1/2 teaspoon salt, 1 teaspoon sugar, 170-200 ml water. For the filling: 1 zucchini, 1 white onion, 1 red onion, 1 bell pepper, 1 tablespoon oil, 2 tablespoons chili sauce, 1 egg + 1 egg white, salt and pepper. For brushing: 1 egg yolk.

 Tags:  pie pumpkin pie savory pie zucchini