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Zucchini Pashtida

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Ingredients for 4 servings:

  • 750 g zucchini
  • 4 tbsp olive oil
  • salt and pepper
  • 4 m.-sized eggs
  • 200 g sour cream
  • 150 g Greek yogurt
  • 1 tbsp, heaped flour
  • 1 garlic clove(s)
  • 4 sprigs of mint
  • 100 g feta cheese
  • 1 roll of topping dough
  • 1 tbsp sesame, light and black

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

vegetarian zucchini casserole

Thinly slice the zucchini, fry in olive oil, and season. Combine the eggs, sour cream, yogurt, and flour. Press the garlic and add. Finely chop the mint and add it. Crumble in the feta and season with salt and pepper. Grease a baking pan and line with puff pastry. Alternate the zucchini and topping, finishing with the topping. Sprinkle with sesame seeds. Bake in a preheated oven at 180°C (fan oven) for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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