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Wash the zucchinis and grate them with a box grater, using the side with the largest holes (or use your food processor for it). Sprinkle them with some salt and toss with your fingers. Transfer grated zucchinis to a colander set over the bowl and let rest for 30 minutes.
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In a bowl, combine all-purpose flour with 1 tsp salt, baking powder, baking powder, yogurt and oil and mix until you get soft dough. Wrap in a plastic foil or cover and refrigerate for 30 minutes.
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On a floured surface, roll the dough into a large rectangle. Place the dough in an oiled and floured 15x9 inch (40x14 cm) pan, covering bottom and sides of the pan.
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Wash grated zucchini with water, squeeze with your hands to remove the excess liquid.
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In a large bowl, whisk 2 whole eggs and 1 egg white. Add cheese, cream, sugar, salt and semolina. Add grated zucchinis and mix to combine. Pour the mixture into prepared crust. Brush the filling with leftover egg yolk.
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Bake in 375 F (175 C) preheated oven for about 40 minutes.