Make the Dough

Mix flour salt and pepper.

Add cold butter and rub into the flour until crumbly with small visible pieces.

Add cold water gradually and bring the dough together.

Shape into a ball wrap and chill for thirty minutes.

Prepare the Vegetables

Salt the grated zucchini and let rest ten minutes then squeeze out liquid.

Sauté onion and carrots in olive oil for three to four minutes.

Add garlic and cook one minute more.

Let cool then mix with zucchini cheese herbs salt and pepper.

Assemble

Roll the chilled dough into a twelve inch circle.

Place on a lined baking sheet.

Add the vegetable filling to the center and leave a wide border.

Fold edges inward in sections to create a rustic shape.

Bake

Bake at two hundred degrees Celsius or four hundred degrees Fahrenheit for thirty five to forty minutes until golden.

Let rest ten minutes before slicing.