Baked Zucchini Pie with Mushroom and Cheese Filling

Preparing the Zucchini Dough:
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.
Prepare the Eggs:
In a separate bowl, beat 2 eggs with a whisk until light and fluffy.
Chop the Vegetables:
Finely chop 30 g of green onions and 30 g of parsley. Add both to the beaten eggs.
Add Garlic:
Peel and finely chop or grate 2 cloves of garlic. Add the garlic to the egg and herb mixture.
Drain the Zucchini:
After 15 minutes, squeeze the grated zucchini to remove the excess liquid. This step is essential to prevent a soggy dough.
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.
Let the Dough Rest:
Leave the dough to rest for about 20 minutes.
Preparing the Filling:
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.
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.
Add Seasonings:
Add 1 teaspoon of smoked paprika to the pan and stir everything well. Remove from heat and mix with the sautéed mushrooms.
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:
Preheat the Oven:
Preheat your oven to 180°C (350°F).
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.
Add the Filling:
Spoon the mushroom, onion, pepper, and cheese filling on top of the first layer of dough. Spread it evenly.
Top with the Remaining Dough:
Cover the filling with the second part of the dough, spreading it evenly over the top.
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:
Make the Sauce:
While the pie is baking, grate 1 clove of garlic and 1 medium-sized cucumber on a fine grater.
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:
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
Draining Zucchini:
Zucchini contains a lot of water, so it’s important to drain the grated zucchini thoroughly to ensure a crispy crust.
Cheese Variations:
You can substitute mozzarella with other cheeses like cheddar or gouda, depending on your preference.
Herb Choices:
Fresh parsley adds a bright flavor, but you can also use other fresh herbs such as dill, cilantro, or basil for variety.
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!