Zucchini Pie

6 servings

30 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

• Calories: 332.8
• Proteins: 6.9g
• Fats: 12g
• Carbohydrates: 50.5g

Ingredients

• Wheat flour: 300 g
• Water: 150 ml
• Zucchini: 250 g
• Bechamel sauce: 200 ml
• Saffron: to taste
• Olive oil: 2 tbsp
• Garlic: 1 clove
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. Prepare the dough. Add salt and a tablespoon of olive oil to the flour. Start kneading the dough while gradually adding water. Knead well for 10-15 minutes, and when the dough becomes elastic enough, wrap it in plastic wrap and refrigerate for an hour.

   Required ingredients:

   • Wheat flour: 300 g
   • Salt:  to taste
   • Olive oil: 2 tablespoons
   • Water: 150 ml

2. At this time, prepare the vegan béchamel sauce and make the filling. In a pan, heat olive oil with a clove of garlic and add sliced zucchini, saffron, salt, and pepper. Sauté the zucchini over medium heat for about 5 minutes, then let it cool.

   Required ingredients:

   • Olive oil: 2 tablespoons
   • Garlic: 1 clove
   • Zucchini: 250 g
   • Saffron:  to taste
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Take the dough out of the fridge and roll it out well. Place the dough in a form lined with baking paper. Mix the zucchini and béchamel sauce and place them in the form with the dough.

   Required ingredients:

   • Zucchini: 250 g
   • Bechamel sauce: 200 ml

4. Decorate the edges of the pie beautifully or cover the pie completely with dough and bake for 15-20 minutes at 180 degrees.