– 450 gr vegan bread dough ready
– 600 gr zucchini
– 90 g olives without stone Salvagno
– 2 sprigs Marjoram or thyme
– a clove of garlic
– 2 Tablespoons extra virgin olive oil Salvagno
Wash the zucchini, dry them and cut them into thin slices.
Heat in a cooking pan one tablespoon of extra virgin olive oil Salvagno and cook the zucchini with minced garlic and a pinch of salt for 5-6 minutes. Evaporate the water, add the chopped Marjoram or thyme, the olives without stone Salvagno and turn off the heat.
Preheat oven to 220° C. Roll out on lightly floured pastry Board two thirds of bread dough into a thin sheet. With the remaining oil grease the bottom and sides of a mold with a diameter of 22 cm, dress it with the dough and spread out over the zucchini. Cover with the remaining dough, you’ll spread thin, and sealed well the cake by folding the edge of dough to form a cord.
Bake the pie in the preheated oven for 35 minutes. Serve hot or warm.