Zucchini Pie
6 servings
30 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
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.
- 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.
- Olive oil: 2 tablespoons
- Garlic: 1 clove
- Courgette: 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.
- Courgette: 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.
