Ingredients with Measurements:
- 2 medium zucchinis, grated
- 1/2 cup onion, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 cup vegetable oil
- 1/2 cup plain Greek yogurt
- 2 tablespoons fresh parsley, chopped
Special Equipment Needed:
- Grater
- Medium skillet
- Medium bowl
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
Step-by-Step Instructions:
1. Preheat oven to 350°F (175°C).
2. In a medium skillet, heat olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add grated zucchini and cook for another 5 minutes. Remove from heat and set aside.
4. In a medium bowl, whisk together flour, baking powder, baking soda, garlic powder, onion powder, oregano, thyme, and basil.
5. Add vegetable oil and yogurt to the dry ingredients and mix until combined.
6. Add the cooked zucchini mixture to the dough and mix until combined.
7. On a lightly floured surface, roll out the dough to about 1/4-inch thickness.
8. Cut the dough into 2-inch circles.
9. Place the circles onto a parchment-lined baking sheet.
10. Bake for 15-20 minutes, or until golden brown.
Time:
Preparation Time: 10 minutes
Cooking Time: 15-20 minutes
Temperature: 350°F (175°C)
Serving Size: Makes about 24 knishes
Nutritional Information:
Calories: 78 kcal
Carbohydrates: 8 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 1 mg
Sodium: 79 mg
Potassium: 83 mg
Fiber: 1 g
Sugar: 1 g
Vitamin A: 25 IU
Vitamin C: 2 mg
Calcium: 24 mg
Iron: 1 mg
Substitutions for Ingredients
- Olive oil can be substituted with coconut oil or vegetable oil.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Greek yogurt can be substituted with sour cream or cream cheese.
- Fresh parsley can be substituted with fresh dill or chives.
Variations:
- Add 1/2 cup of shredded cheese to the dough for a cheesy knish.
- Add 1/2 cup of cooked and crumbled bacon to the dough for a bacon knish.
- Add 1/2 cup of cooked and crumbled sausage to the dough for a sausage knish.
Tips and Tricks:
- Make sure to grate the zucchini on the small side of the grater so it cooks faster.
- Make sure to roll out the dough as thin as possible for a crispier knish.
- For a softer knish, brush the top with melted butter before baking.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Reheating Instructions:
Reheat in a 350°F (175°C) oven for 5-10 minutes or until heated through.
Presentation Ideas:
Serve the knishes with a dollop of sour cream or Greek yogurt, a sprinkle of fresh herbs, and a drizzle of olive oil.
Garnishes:
Fresh herbs, sour cream, Greek yogurt, olive oil
Pairings:
Serve with a salad, roasted vegetables, or a soup.
Suggested Side Dishes:
Roasted vegetables, mashed potatoes, or a green salad.
Troubleshooting Advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
Food Safety Advice:
Make sure to cook the zucchini before adding it to the dough to prevent foodborne illness.
Food History:
Knishes have been a popular snack in Eastern European countries for centuries.
Flavor Profiles:
Zucchini knishes have a savory flavor with hints of garlic, onion, and herbs.
Serving Suggestions:
Serve as an appetizer or snack with a dipping sauce of your choice.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A