Ingredients

For the Zucchini Dough:

• 1 medium zucchini (grated)
• Salt (for draining the zucchini)
• 2 eggs
• 30 g green onions (finely chopped)
• 30 g parsley (finely chopped)
• 2 cloves of garlic (peeled and finely chopped or grated)
• 5 tablespoons all-purpose flour (or any flour of your choice)
• 1 teaspoon baking powder

For the Filling:

• 100 g button mushrooms (or any mushrooms of your choice, chopped)
• 1 onion (finely chopped)
• 1 pepper (finely chopped)
• 100 g mozzarella (grated)
• 1 tablespoon vegetable oil (for frying)
• 1 teaspoon smoked paprika
• Salt (to taste)

For the Sauce:

• 1 clove garlic (grated)
• 1 medium cucumber (grated)
• 100 g Greek yogurt
• 50 g homemade mayonnaise (or store-bought)
• Salt (to taste)

Step-by-Step Instructions

Preparing the Zucchini Dough:

1. Grate the Zucchini:
   • Grate 1 medium zucchini into a bowl and sprinkle with salt. Let it stand for 15 minutes to release the excess water.
2. Prepare the Eggs:
   • In a separate bowl, beat 2 eggs with a whisk until light and fluffy.
3. Chop the Vegetables:
   • Finely chop 30 g of green onions and 30 g of parsley. Add both to the beaten eggs.
4. Add Garlic:
   • Peel and finely chop or grate 2 cloves of garlic. Add the garlic to the egg and herb mixture.
5. Drain the Zucchini:
   • After 15 minutes, squeeze the grated zucchini to remove the excess liquid. This step is essential to prevent a soggy dough.
6. Add Flour and Baking Powder:
   • To the egg mixture, add the drained zucchini, 5 tablespoons of all-purpose flour (you can substitute it with any type of flour), and 1 teaspoon of baking powder. Mix well until a smooth dough forms.
7. Let the Dough Rest:
   • Leave the dough to rest for about 20 minutes.

Preparing the Filling:

8. Chop and Fry the Mushrooms:
   • Chop 100 g of mushrooms. Heat 1 tablespoon of oil in a pan, and sauté the mushrooms with a pinch of salt until soft, stirring occasionally. Set aside.
9. Fry the Onion and Pepper:
   • In the same pan, add the chopped onion and fry for 2-3 minutes until softened. Then, add the chopped pepper and cook for an additional 5-6 minutes.
10. Add Seasonings:
    • Add 1 teaspoon of smoked paprika to the pan and stir everything well. Remove from heat and mix with the sautéed mushrooms.
11. Grate the Cheese:
    • Grate 100 g of mozzarella cheese and add it to the fried vegetable mixture. Stir until the cheese is evenly distributed.

Assembling the Pie:

12. Preheat the Oven:
    • Preheat your oven to 180°C (350°F).
13. Divide the Dough:
    • Divide the dough into two equal parts. Spread one part of the dough evenly on the bottom of a baking pan lined with parchment paper.
14. Add the Filling:
    • Spoon the mushroom, onion, pepper, and cheese filling on top of the first layer of dough. Spread it evenly.
15. Top with the Remaining Dough:
    • Cover the filling with the second part of the dough, spreading it evenly over the top.
16. Bake the Pie:
    • Bake in the preheated oven at 180°C (350°F) for 50 minutes or until the top is golden brown and crisp.

Preparing the Sauce:

17. Make the Sauce:
    • While the pie is baking, grate 1 clove of garlic and 1 medium-sized cucumber on a fine grater.
18. Mix the Ingredients:
    • In a bowl, combine the grated cucumber, garlic, 100 g of Greek yogurt, and 50 g of homemade or store-bought mayonnaise. Add salt to taste and mix well.

Serving:

19. Serve the Pie:
    • Once the pie is golden and baked through, let it cool for a few minutes. Slice and serve warm, accompanied by the refreshing yogurt-garlic-cucumber sauce.

Cooking Tips

1. Draining Zucchini:
   • Zucchini contains a lot of water, so it’s important to drain the grated zucchini thoroughly to ensure a crispy crust.
2. Cheese Variations:
   • You can substitute mozzarella with other cheeses like cheddar or gouda, depending on your preference.
3. Herb Choices:
   • Fresh parsley adds a bright flavor, but you can also use other fresh herbs such as dill, cilantro, or basil for variety.
4. Mushroom Options:
   • While button mushrooms are used here, feel free to use any type of mushrooms like cremini, shiitake, or portobello for a deeper flavor.

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. The pie reheats well in the oven or microwave.
• Freezing: This pie can also be frozen. Once cooled, wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.

Nutritional Facts (Approximate per serving)

• Calories: 320 kcal
• Carbohydrates: 24g
• Protein: 15g
• Fat: 20g
• Fiber: 4g
• Sodium: 450mg
• Sugar: 5g

Note: Nutritional values may vary depending on the exact brands and amounts of ingredients used.

FAQs

1. Can I make this pie gluten-free?

Yes, you can substitute the all-purpose flour with gluten-free flour or almond flour. Just make sure the baking powder you use is also gluten-free.

2. Can I add meat to the filling?

Absolutely! You can add cooked chicken, ham, or bacon to the vegetable filling for extra protein.

3. Can I use frozen zucchini?

Yes, but make sure to thaw and drain the zucchini thoroughly to avoid excess moisture in the dough.

4. What can I use instead of Greek yogurt in the sauce?

You can use sour cream, plain yogurt, or even a dairy-free alternative like coconut yogurt if you prefer.

5. Can I skip the mushrooms?

If you’re not a fan of mushrooms, you can replace them with other vegetables like spinach, kale, or eggplant.

Conclusion

This Baked Zucchini Pie with Mushroom and Cheese Filling is a wholesome, flavorful dish that’s sure to impress both your family and guests. With its crunchy zucchini crust, savory filling, and creamy yogurt sauce, this pie is a complete meal packed with nutrients. It’s easy to prepare, budget-friendly, and customizable based on your preferences. Serve it warm with the garlic-yogurt sauce for an unforgettable meal that’s perfect for any occasion!