Ingredients
For the Zucchini Dough:
1 medium zucchini (grated)
Salt (for draining the zucchini)
2 eggs
30 g green onions (finely chopped)
30 g parsley (finely chopped)
2 cloves of garlic (peeled and finely chopped or grated)
5 tablespoons all-purpose flour (or any flour of your choice)
1 teaspoon baking powder
For the Filling:
100 g button mushrooms (or any mushrooms of your choice, chopped)
1 onion (finely chopped)
1 pepper (finely chopped)
100 g mozzarella (grated)
1 tablespoon vegetable oil (for frying)
1 teaspoon smoked paprika
Salt (to taste)
For the Sauce:
1 clove garlic (grated)
1 medium cucumber (grated)
100 g Greek yogurt
50 g homemade mayonnaise (or store-bought)
Salt (to taste)
Step-by-Step Instructions
Preparing the Zucchini Dough:
Grate the Zucchini:
Grate 1 medium zucchini into a bowl and sprinkle with salt. Let it stand for 15 minutes to release the excess water.
Prepare the Eggs:
In a separate bowl, beat 2 eggs with a whisk until light and fluffy.
Chop the Vegetables:
Finely chop 30 g of green onions and 30 g of parsley. Add both to the beaten eggs.
Add Garlic:
Peel and finely chop or grate 2 cloves of garlic. Add the garlic to the egg and herb mixture.
Drain the Zucchini:
After 15 minutes, squeeze the grated zucchini to remove the excess liquid. This step is essential to prevent a soggy dough.
Add Flour and Baking Powder:
To the egg mixture, add the drained zucchini, 5 tablespoons of all-purpose flour (you can substitute it with any type of flour), and 1 teaspoon of baking powder. Mix well until a smooth dough forms.
Let the Dough Rest:
Leave the dough to rest for about 20 minutes.
Preparing the Filling:
Chop and Fry the Mushrooms:
Chop 100 g of mushrooms. Heat 1 tablespoon of oil in a pan, and sauté the mushrooms with a pinch of salt until soft, stirring occasionally. Set aside.
Fry the Onion and Pepper:
In the same pan, add the chopped onion and fry for 2-3 minutes until softened. Then, add the chopped pepper and cook for an additional 5-6 minutes.
Add Seasonings:
Add 1 teaspoon of smoked paprika to the pan and stir everything well. Remove from heat and mix with the sautéed mushrooms.
Grate the Cheese:
Grate 100 g of mozzarella cheese and add it to the fried vegetable mixture. Stir until the cheese is evenly distributed.
Assembling the Pie:
Preheat the Oven:
Preheat your oven to 180°C (350°F).
Divide the Dough:
Divide the dough into two equal parts. Spread one part of the dough evenly on the bottom of a baking pan lined with parchment paper.
Add the Filling:
Spoon the mushroom, onion, pepper, and cheese filling on top of the first layer of dough. Spread it evenly.
Top with the Remaining Dough:
Cover the filling with the second part of the dough, spreading it evenly over the top.
Bake the Pie:
Bake in the preheated oven at 180°C (350°F) for 50 minutes or until the top is golden brown and crisp.
Preparing the Sauce:
Make the Sauce:
While the pie is baking, grate 1 clove of garlic and 1 medium-sized cucumber on a fine grater.
Mix the Ingredients:
In a bowl, combine the grated cucumber, garlic, 100 g of Greek yogurt, and 50 g of homemade or store-bought mayonnaise. Add salt to taste and mix well.
Baked Zucchini Pie with Mushroom and Cheese Filling
