Pie with Zucchinis and Graviera Light

  • 20
  • 50
  • 8
  • 1



300 gr. flour

200 gr. dish

75 gr. olive oil

½ teaspoon salt

½ teaspoon baking powder


250 gr. Graviera light Kalogeraki grated

3 eggs

200 gr. milk

10 chopped mint leaves

Pepper and salt

2 large zucchinis in slices 3 mm.

Minimal olive oil


Put all the ingredients of the dough in a large bowl and mix for a while until they come together and have a smooth dough. Cover with cling film and let rest for 20 minutes. In a large bowl, beat the eggs, add the milk, graviera, mint, salt and pepper and mix well. After cutting the zucchini into slices, put them in a bowl with a little salt and leave them until we use them. With a rolling pin we open the dough a little bigger than the base of our pie plate. Carefully transfer the dough to the well-oiled tart dish, and press it with your fingers to spread it well on the base and on the walls. Add the filling and on top, spread the slices from the zucchini until the surface is full. Sprinkle with a little olive oil, sprinkle a little more graviera and a little pepper and bake in a preheated oven at 180 degrees, air, for 50-55 minutes to soften the zucchini and get a nice color.

Tips: Let it come to room temperature to cut and serve because otherwise the pieces will dissolve. Store the pie in the refrigerator, after the second day, airtight.

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