A vegetarian pide variety, lightened with olive oil, in which grated zucchini meets onion and dill. As the filling bakes, the zucchini's mild sweetness seeps into the dough. It can easily be enjoyed for lunch or a light dinner.
Dissolve the yeast in lukewarm water and mix into the flour along with salt and olive oil; knead, cover, and leave to rise for 35 minutes.
Prepare the filling by mixing squeezed-dry grated zucchini with onion, crumbled white cheese, and dill.
Divide the risen dough into 4 pieces, roll out thin, fold the edges, and spread the zucchini filling in the center.
Bake in a preheated oven until the edges turn golden and the zucchini filling softens slightly.
Important: Before adding the grated zucchini to the filling, salt it, let it rest for 10 minutes, then squeeze out and drain the liquid, otherwise the pide dough will get soggy while baking. Allergen: contains gluten (wheat flour) and dairy products (white cheese).
Adding a few fresh mint leaves to the filling balances the slightly sweet taste of the zucchini and gives the pide a fresher aroma.
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