How long does batzina: greek zucchini pie [vegan] take to prepare?

Preparation and baking time is typically 30-60 minutes depending on recipe complexity.

Can I make batzina: greek zucchini pie [vegan] without refined sugar?

Yes! Try sweetening with maple syrup, dates, or coconut sugar instead.

Can I make batzina: greek zucchini pie [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

What makes batzina: greek zucchini pie [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does batzina: greek zucchini pie [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Batzina: Greek Zucchini Pie
[Vegan]

LD By: Lenia & Dimitra

Author Bio

Welcome to our online kitchen! Hi! We are two sisters from Greece, Lenia, and Dimitra,... Read More

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Zucchini

Batzina: Greek Zucchini Pie [Vegan]

8-10

Dairy Free

Vegan

Batzina is a traditional Greek pie made from eggs, cheese, and flour. Some versions include pumpkin, others are all cheese. This version leaves out the eggs and cheese, using nutritional yeast for cheesy flavor and includes zucchini. It's thin, crispy, and savory and delicious when served both hot or cold.

Ingredients You Need for Batzina: Greek Zucchini Pie [Vegan]

2.2 pounds zucchini
1 large onion
2 garlic cloves
1 1/4 cup soy milk
1/2 cup olive oil
2 1/4 cup self-rising flour
1 teaspoon baking powder
2 teaspoons dried peppermint
1 teaspoon garlic powder
Fresh fennel and peppermint
2 tablespoons nutritional yeast
Salt and pepper, to taste
Sesame seeds, for topping

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How to Prepare Batzina: Greek Zucchini Pie [Vegan]

Preheat oven to 355°F.
Grate zucchini and put in a colander. Squeeze it thoroughly with your hands.
In a blender finely chop onion, garlic, and herbs. In a big bowl, combine zucchini with the onion, garlic, and herb mixture and nutritional yeast. Season with salt and pepper, to taste.
In another bowl, combine soy milk with olive oil. Add garlic powder and dried peppermint. Season with salt and pepper. Pour this liquid mixture into the bowl with the zucchini. Stir to combine.
Add flour and baking powder gradually. Grease a 9x12-inch pan and dust with flour. The pan has to be big, so that the pie is thin. Empty the batter into the pan and top with sesame seeds.
Bake in preheated oven for 1 hour and 15 minutes. Remove pan from the oven and allow to set before slicing and serving.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.