Zucchini in Wine Dough Recipe

Name: Zucchini in Wine Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb zucchini; 2 tablespoons pumpkin seeds; 150 g flour; 1 pinch baking powder; 1 egg; 1 egg yolk; 20 ml white wine; 5 ripe tomatoes; 1 pinch salt; 1 pinch pepper; 1 sprig fresh basil; 1 small onion; 1 garlic clove; ½ cup olive oil (for frying)

Servings: persons

1 lb zucchini
2 tablespoons pumpkin seeds
150 g flour
1 pinch baking powder
1 egg
1 egg yolk
20 ml white wine
5 ripe tomatoes
1 pinch salt
1 pinch pepper
1 sprig fresh basil
1 small onion
1 garlic clove
½ cup olive oil (for frying)

1
Cut the zucchinis in lengths, about 1cm broad.
2
Grind the pumpkin seeds and mix them well with flour, baking powder, salt, egg and yolk.
3
Slowly mix in the wine until the dough is smooth and has a batter consistency, it might be more or less.
4
Let rest for 20 minutes.
5
Pour boiling hot water over the tomatoes and peel them.
6
Cut tomatoes in small pieces and put seeds away.
7
Chop onion and garlic and saute slightly in hot olive oil.
8
Add tomatoes and blend.
9
Spice with salt and pepper.
10
Cut basilca and mix under.
11
Heat the oil for frying to 180C.
12
Put each piece of zucchini through the dough and fry for 3 til 4 minutes on both sides until golden.
13
Serve with Tomato ragout.
14
If you should not like tomatoes (shame!)
15
then this is also delicios with remoulade sauce.

590

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 lb zucchini, 2 tablespoons pumpkin seeds, 150 g flour, 1 pinch baking powder, and more.

Yes, Zucchini in Wine Dough falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Zucchini in Wine Dough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions