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Nonni's Zucchini Tiella Recipe

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This recipe for Nonni's Zucchini Tiella, by , is from The Nickerson/Valente Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Cristina Zajac
Category:
Category:
Ingredients:  
Ingredients:  
4 cups all-purpose flour
1 package Active dry yeast
3 medium/large zucchinis
1 onion
Water
Olive Oil
½ Tbsp. Sugar
Salt
Pepper
Parmesean Cheese
Mozzarella Cheese
1 egg
Fresh Parsley

Directions:
Directions:
Making the dough/crust:

1. Combine yeast with ¾ cup of water & ½ Tbsp. sugar
1a. Let sit for a few minutes to allow the water/yeast mixture to rise

2. Add a pinch of salt to the flour in a mixing bowl

3. Add the yeast mixture to the flour
3.a. Add about ½ cup of warm water to flour mixture.
3.b. Knead dough in bowl adding more flour as needed
3.c. Add 1-2 Tbsp. of olive oil

4. Set dough aside & let rise - cover the bowl with a dishtowel and place in a warm oven about 1 hour

Zucchini Filling:

1. Wash, slice and dice the zucchini (throwing out the middle part with the seeds)
2. Thinly slice the onion

3. In a saucepan, combine ½ - 1 cup of water, diced zucchini, sliced onion, olive oil & salt.
3.a. Steam until semi-soft, then drain water

4. Transfer zucchini mixture to a bowl - add salt, pepper, olive oil, 1 egg, parsley, mozzarella & parmesean cheeses - set aside

Put It All Together:

1. Coat a pie pan or baking pan with oil.

2. Roll out dough & place it in the pan for the bottom layer of crust

3. Fill with the zucchini mixture adding more oil & parmesean cheese

4. Cover with the top layer of dough and trim/pinch the edges

5. Make a few wholes on the top of the crust with a fork to vent

Bake at 400º for approx. 30 minutes
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr & 20 min

 

 

 

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