Very tasty courgettes baked with a dip from the island of Milos
In a saucepan place the water and the flour for the sougli. Stir constantly over medium until firm. Let it cool down.
Peel the garlic and mash them in the blender with all the ingredients of the aliada except the sougli.
Gradually pour alternately into a bowl with the sogli and mix well with the whisk.
Preheat the oven at 225 degrees Celsius with the fan on
In a pan, mix the breadcrumb, parmesan, paprika, smoked paprika, thyme and salt and pepper.
Place a baking sheet in a pan and grease it with a brush
Cut the zucchini into slices, dip them in oil and then pass them through the breadcrumbs
Place in the pan and bake for 25 minutes
200 g flour
800 ml water
4 medium courgettes (zucchini)
50 g breadcrumbs
35 g Parmesan cheese, grated
1 tablespoon dry thyme
1 tablespoon paprika
1 teaspoon smoked paprika
olive oil to coat
Bake at 220°C for 25 minutes with hot air
400 g dough
120 ml olive oil +/-
white vinegar to taste
5-6 garlic cloves