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Good morning, lovelies! Today we are making a traditional greek zucchini pie from Thessaly. It is made with zucchini, eggs, cheese and flour. It is thin yummy pie. I made its vegan version and it turned out amazing! I think the secret of its success is that I used lots of herbs. It keeps well and it is yummy even if it is cold! A great snack for our kids! It is super easy to make made with simple humble ingredients. I am sure you will like it. You should definitely try it! Let me knw how you liked it and of course send us your pics!
Kisses and hugs! Enjoy your weekend, friends!
Ingredients for a pan 24*32:
1 kg zucchini
1 big onion
2 garlic cloves
1 1/4 cup (210 gr.) soy milk
1/2 cup (55 gr.) olive oil
2 1/4 cup (280 gr.) self rising flour
1 tsp baking powder
2 tsp dried peppermint
1 tsp garlic powder
fresh fennel and peppermint
2 Tbsp nutritional yeast
salt and pepper, sesame seeds for topping
Grate zucchini and put in a colander. Squeeze it thoroughly with your hands. In a blender finely chop onion, garlic and herbs. In a big bowl combine zucchini with veggies nutritional yeast, season with salt and pepper. In another bowl combine milk with oilve oil. Add garlic powder and dried peppermint. Season with salt and pepper. Pour this liquid mixture into the bowl with the zucchini. Stir to combine. Add flour and baking powder gradually. Grease a pan and dust with flour. The pan has to be big so that the pie is thin. Empty batter and top with sesame seeds. Bake in preheated oven at 180C for 1 hour and then for 15 minutes (fan oven). Remove pan from the oven and allow to set before cutting. Enjoy!