Finely slice the courgettes and sauté in a hot pan with olive oil and garlic (whole or grated, depending on your taste).

Add salt and pepper to taste, and cook until the courgettes are soft and caramelized. Add some fresh mint leaves if you like.

Lower the heat, then sprinkle the flour over the courgettes, mix with a spoon until all courgettes are coated, then add the nutmeg and the plant milk, slightly warm.

Stir well and allow the sauce to thicken (it will take 2 to 5 minutes). Set aside to cool.

Add all the ingredients for the dough to a mixer and work the dough for 10 minutes with the hook.

Coat with margarine (or vegan butter) a 24 cm round tray with high edges (at least 8 cm), then pour approximately ⅔ of the dough.

Add the creamy courgette filling, then cover with the remaining ⅓ of the dough, making sure to leave excess dough around the sides to allow sealing the edges together. This will prevent the filling leaking out the pastry.

Sprinkle some sesame seeds on top if you like, and allow to proof until it double its size (for around 1 hour and half).

Preheat the oven at 180°C (350°F) and bake the bread for 30 to 40 minutes.

Allow to cool for at least 15 minutes before serving.