Zucchini pie

Zucchini pie: a savory and healthy delicacy

Looking for a quick dessert recipe or a tasty alternative for a light lunch? Zucchini pie is perfect for adding a touch of freshness and flavor to your meal. This recipe is simple, yet the result is impressive. I will guide you step by step through the preparation process, providing you with useful tips and information about the ingredients, so you can achieve a delicious pie.

Preparation time: 30 minutes
Baking time: 60 minutes
Total time: 90 minutes
Number of servings: 8-10

Necessary ingredients

*For the dough:*
- 300 g all-purpose flour
- 2-3 tablespoons olive oil
- 15-20 g fresh yeast
- 100 ml lukewarm water
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar
- Rosemary and cumin seeds to taste

*For the filling:*
- 3 eggs
- 3 medium zucchinis
- 100 g cheese
- 200 g sheep cheese
- Spices to taste (salt, pepper, rosemary)
- A few fresh basil leaves

*Additional:*
- 3-4 small tomatoes
- 1 egg yolk for brushing the pie

The history of zucchini pie

Zucchini pie has deep roots in traditional cuisine, being a recipe appreciated for its versatility. Zucchini, a staple ingredient in many culinary cultures, brings not only wonderful taste but also numerous nutritional benefits. This vegetable is rich in vitamins, minerals, and fiber, making it an excellent choice for a healthy diet.

Preparing the dough

1. Start by preparing the dough. In a small bowl, add the sugar and yeast. Use a teaspoon to mash the mixture until it becomes liquid. Cover the bowl and let it sit in a warm place for 10-15 minutes, allowing the yeast to activate. This step is crucial as it will determine the fluffy texture of the dough.

2. In a larger bowl, sift the flour. Add the salt, rosemary, and cumin seeds according to your preferences. These spices not only add flavor but also a touch of originality to the pie.

3. Once the yeast has activated, add it to the flour along with the lukewarm water. Mix all the ingredients until a homogeneous dough forms.

4. Begin kneading the dough, gradually adding the oil. Kneading is essential to activate the gluten in the flour, which will give the dough an elastic structure. Continue kneading for about 10 minutes.

5. Cover the bowl with a clean towel and let it sit in a warm place until the dough doubles in volume, about 1 hour.

Preparing the filling

6. Meanwhile, prepare the zucchini filling. Peel the zucchinis and grate or finely chop them using a food processor. Place them in a sieve and press occasionally to remove excess water. This step will prevent the pie from becoming too wet.

7. In a separate bowl, mash the sheep cheese and grate the cheese. Add the zucchinis, the 3 eggs, salt and pepper to taste, and the chopped fresh basil. Mix well until homogeneous.

Assembling the pie

8. Once the dough has risen, roll it out into an even sheet, not too thick. Place the sheet in a greased baking dish with a little melted butter. Make sure the sheet covers the edges of the dish well.

9. Add the zucchini filling over the dough and, if desired, use a spatula to evenly distribute the filling. Cover with the excess dough, forming a crust on top.

10. Slice the tomatoes into rounds and arrange them elegantly on top of the pie. Brushing with the egg yolk will give a golden and appetizing crust.

11. Bake the pie in a preheated oven at 150 degrees Celsius for about 60 minutes. Check if it is well baked with a simple toothpick test; it should come out clean.

Serving the pie

12. Once baked, let the pie cool gradually in the dish. It is recommended to serve it cold to fully appreciate the flavors.

Practical tips

- If you want a lighter version, you can use ready-made pastry sheets, saving time on preparation.
- Experiment with other vegetables, such as carrots or spinach, to create interesting variations of this recipe.
- Zucchini pie pairs perfectly with a fresh green salad or flavored yogurt, bringing a pleasant and refreshing contrast.

Frequently asked questions

1. Can I use frozen zucchini?
It is recommended to use fresh zucchini for the best texture, but if you have frozen zucchini, make sure to fully thaw and press them well to remove excess water.

2. How should I store the pie?
Store the pie in an airtight container in the fridge for 3-4 days. It can be reheated in the oven or eaten cold.

3. Is the pie vegetarian?
Yes, this recipe is completely vegetarian and provides a good source of protein from the eggs and cheese.

Nutritional benefits

Zucchini pie is not only delicious but also full of benefits. Zucchini is low in calories but high in fiber, aiding digestion. Sheep cheese provides an excellent source of calcium, and eggs contribute essential proteins for the body.

This zucchini pie recipe is not only a delicious way to enjoy vegetables but also an opportunity to experiment in the kitchen. Whether you serve it at a family meal or bring it to a party, zucchini pie will surely be a hit. So, let's get cooking and enjoy every bite!

 Ingredients: For the dough we need: approximately 300g of white wheat flour, 2-3 tablespoons of olive oil, 15-20g of fresh yeast, 100ml of warm water, salt to taste, a teaspoon of sugar, rosemary and cumin seeds to taste. For the filling we need: 3 eggs, 3 medium zucchinis, 100g of cheese, 200g of sheep cheese, spices to taste: salt, pepper, rosemary, a few fresh basil leaves. Additionally, we need: 3-4 small tomatoes, one egg yolk for brushing the pie.