• 500 g zucchini
  • 350 g flour
  • 250 g curd cheese
  • 1 clove of garlic
  • 5 g instant yeast
  • 200 ml of 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 meringues from the dough you have prepared and let them rest for 1 hour, covered.
  • Saute the zucchini you cut into rounds with olive oil, peeled garlic and 1 sprig of thyme in a deep pan for 5 minutes. After the zucchini has cooled, add the curd cheese mixed with salt, pepper and a handful of finely chopped parsley and mix.
  • Roll out 5 dough meringues into 40 cm rounds. Spread olive oil on top of each other. Open it with the half of the rolling pin and transfer it to the 29 cm pie mold that you have greased.
  • Spread the mortar on it and cover it with the other dough you applied the same process. Curl the edges and apply olive oil. Bake for 1 hour in a preheated 190 degree oven.

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