Oil (for greasing)
For the filling
3 tablespoons of oil
3/4 cup of rice (150g)
1 3/4 cups of water (420ml)
4 small Italian zucchinis (500g), sliced into fine strips
1 large onion (150g) finely chopped
4 tablespoons of grated Parmesan cheese
2 eggs
1/2 teaspoon of salt
1/2 teaspoon of black pepper
For the dough
4 cups of all-purpose flour (480g)
1/2 teaspoon of salt
3 tablespoons of olive oil
1/2 cup of water (120ml)
All-purpose flour (for dusting)
1 lightly beaten egg yolk (for brushing)
Oil (for greasing)
For the filling
3 tablespoons of oil
3/4 cup of rice (150g)
1 3/4 cups of water (420ml)
4 small Italian zucchinis (500g), sliced into fine strips
1 large onion (150g) finely chopped
4 tablespoons of grated Parmesan cheese
2 eggs
1/2 teaspoon of salt
1/2 teaspoon of black pepper
For the dough
4 cups of all-purpose flour (480g)
1/2 teaspoon of salt
3 tablespoons of olive oil
1/2 cup of water (120ml)
All-purpose flour (for dusting)
1 lightly beaten egg yolk (for brushing)
Grease a 7 cm x 11 cm x 28 cm English-style cake pan with oil. Reserve
Prepare the filling: in a small saucepan, heat 1 tablespoon of oil over medium heat
Add the rice and stir for about 1 minute
Add the water and cook on low heat until the rice is al dente (about 8 minutes)
In a medium bowl, combine the cooked rice, zucchini, onion, Parmesan cheese, remaining oil, eggs, salt, and black pepper
Mix delicately. Reserve
Bake the oven to 180°C (medium)
Prepare the dough: in a medium bowl, combine the flour, salt, olive oil, and water
Mix with a wooden spoon
Then, knead by hand until a soft dough forms
Dust with all-purpose flour a smooth surface
Using a rolling pin, roll out 2/3 of the dough to a thickness of about 1 cm
Cut out a rectangle of 26 cm x 28 cm and line the bottom and sides of the prepared cake pan with it
In a few minutes, cut out two rectangles of 7 cm x 11 cm and use them to line the smaller sides of the cake pan
Press down firmly with your fingers to join the dough
Fill with the prepared mixture and reserve
Roll out the remaining dough, cut out a rectangle of 12 cm x 29 cm, and place it on top of the filling
Fold over the edges slightly and press with your finger tips
With a fork, make small indentations in the edges
Join the leftover dough, roll it out, and cut into strips of 1 cm width
Brush the cake with lightly beaten egg yolk
Using the strips, create a lattice pattern on top of the cake
Brush the strips as well
Bake in the preheated oven until golden brown (about 40 minutes)
Dismount carefully onto a plate and serve immediately
320 calories per slice
