- 500 g zucchini
- 350 g flour
- 250 g curd cheese
- 1 clove of garlic
- 5 g instant yeast
- 200 ml warm water
- Fresh thyme
- Parsley
- Olive oil
- Salt
- Black pepper
- Mix flour, yeast, 10 ml of olive oil, a pinch of salt and 200 ml of water and knead. Make 10 pieces of dough from the dough you have prepared and let it rest for 1 hour, covered.
- Sauté the zucchinis you cut into rounds in a deep pan with olive oil, peeled garlic and 1 sprig of thyme for 5 minutes. After the zucchinis have cooled, add the curd cheese mixed with salt, black pepper and a handful of finely chopped parsley and mix.
- Roll out 5 dough balls into 40 cm rounds. Apply olive oil and place on top of each other. Roll it out with half a rolling pin and transfer it to a greased 29 cm pie mold.
- Spread the mixture on it and cover it with the other dough that you followed the same process with. Fold the edges and apply olive oil. Bake in a preheated oven at 190 degrees for 1 hour.