A simple vegetable pie made of zucchini, carrots and onions with the addition of cheese. Very flavorful and tender, it is a great main dish and a side dish to meat, poultry or fish dishes. It's very fast and you don't even have to cut anything: grate the vegetables, knead the dough, add spices, combine everything in a form and send it to the oven. 15 minutes and you can do other things while the pie is baking or cook something else in the meantime.
3zucchini (medium size, approximately 600-700 g total weight)
1onion
1carrot
3clovesgarlic
50gparmesan cheese(you can substitute 100 g of any soft or hard cheese)
150gmozzarella cheese(in brine or without - does not matter, you can also use suluguni cheese)
200gall purpose wheat flour
4eggs
1tsp.baking powder
1/2tsp.nutmeg
1/2tsp.thyme
1tsp.oregano
salte
black pepper
10gunsalted butter(to grease the baking tray)
150gcream cheese(optional, for filing)
Instructions
Preheat the oven to 180 °C/ 350 °F, mode top + bottom + fan (convection).
Prepare the dough. Sift 200 g of flour and add 1 tsp. of baking powder (with a handful), mix with a whisk or fork. Beat 4 eggs, salt with a pinch of salt and knead the dough. Set aside.
In a large bowl, grate the zucchini, peeled carrots and onion in a coarse grater. Grate peeled garlic, Parmesan and nutmeg on a fine grater. Add the thyme and half the oregano. Salt and mix until smooth, taste and add more salt if necessary. Pour in the batter and mix well again.
Grease the mold with butter. Pour the mixture and flatten with a spatula. Tear up the mozzarella with your hands and spread it on top of the batter.Bake in the oven for 25-30 minutes. Until crispy and crusty.
Remove from the oven and sprinkle with the remaining oregano. Cool, cut into portions and serve. Combined with the cream cheese, the pie is especially good.