Quick and tender savory snacks – perfect for summer, made with fresh zucchini and a simple homemade dough.
Wash and grate the zucchini.
Sprinkle a bit of salt over it and mix with your fingers.
Let sit for 5–10 minutes, then squeeze out all the excess water and set aside on a plate.
In a bowl, combine 2 cups of flour, salt, and baking powder.
Add the kefir (about 200 ml).
Mix and knead until you get a slightly sticky but manageable dough.
Let the dough rest for 5 minutes.
Dust your work surface and the dough with flour.
Roll out the dough into a rectangular shape, not too thin but not thick either.
On half of the dough, spread the squeezed zucchini evenly.
Sprinkle grated cheese over the zucchini.
Fold the dough over the filling, press it gently, and dust with a little more flour if needed.
Cut into strips about 2 cm wide and twist them into spirals.
Brush each twist with the beaten egg mixed with milk.
Place them on a baking tray lined with parchment paper.
Bake in a preheated oven at 200°C (392°F) until golden brown (about 20–25 minutes).
