Czech-style Zucchini Pie

Ingredients

In this Czech-style adaptation of the Greek Kolokithopita, we incorporate Czech culinary techniques and flavors. The original Greek recipe typically uses phyllo dough, but we substitute it with a flaky pastry crust commonly used in Czech cuisine. Additionally, we adjust the seasoning to include Czech herbs and spices, giving the dish a unique flavor profile that reflects the Czech culinary tradition. We alse have the original recipe for Kolokithopita, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (113g) unsalted butter, cold and cubed 1/2 cup (113g) unsalted butter, cold and cubed
• 1/4 cup (60ml) cold water 1/4 cup (60ml) cold water
• 2 medium zucchinis, grated 2 medium zucchinis, grated
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon dried dill 1 teaspoon dried dill
• 1/2 teaspoon dried marjoram 1/2 teaspoon dried marjoram
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 3 eggs, beaten 3 eggs, beaten
• 1/2 cup (120ml) milk 1/2 cup (120ml) milk
• 1/2 cup (50g) grated Czech cheese (such as Eidam or Edam) 1/2 cup (50g) grated Czech cheese (such as Eidam or Edam)

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 26g, 3g
• Protein: 9g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large mixing bowl, combine the flour and salt. Add the cold butter and use your fingers or a pastry cutter to cut it into the flour until the mixture resembles coarse crumbs.
3. 3.
   Gradually add the cold water, mixing until the dough comes together. Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.
4. 4.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the grated zucchini to the skillet and cook until most of the moisture has evaporated, about 5 minutes. Remove from heat and let it cool slightly.
6. 6.
   In a separate bowl, whisk together the beaten eggs, milk, dried dill, dried marjoram, paprika, salt, and pepper.
7. 7.
   Roll out the chilled dough on a floured surface to fit a 9-inch pie dish. Transfer the dough to the dish and press it gently into the bottom and sides.
8. 8.
   Spread the cooked zucchini mixture evenly over the dough. Pour the egg mixture over the zucchini.
9. 9.
   Sprinkle the grated Czech cheese on top.
10. 10.
    Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown and the filling is set.
11. 11.
    Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Zucchini — Make sure to squeeze out any excess moisture from the grated zucchini before cooking to prevent the pie from becoming too watery.
• Czech cheese — If you can't find Czech cheese, you can substitute it with a mild cheddar or Gouda.

Tips & Tricks

• For a crispier crust, blind bake the pastry before adding the filling.
• Feel free to add other vegetables such as bell peppers or mushrooms to the filling for added flavor and texture.
• Serve the pie warm or at room temperature for the best taste and texture.
• This pie can be enjoyed as a main course with a side salad or as a side dish alongside grilled meats or roasted vegetables.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.

Serving advice

Serve the Czech-style Zucchini Pie warm or at room temperature. It pairs well with a fresh green salad or as a side dish alongside grilled meats or roasted vegetables.

Presentation advice

To enhance the presentation, garnish the pie with a sprinkle of fresh dill or parsley before serving. Cut it into neat slices and serve on a decorative platter.