Description
Homemade easy vegetable pie brings farm-fresh goodness right to your plate with layers of seasonal produce nestled in a golden, flaky crust. Delightful comfort meets nutritious elegance, inviting you to savor each hearty, wholesome bite.
Ingredients
Scale
Main Ingredients:
- 3 cups shredded zucchini
- 1 cup shredded carrot
- 1 2/3 cups flour of choice
- 3 eggs, lightly beaten
- 1 heaping cup shredded mozzarella cheese
Cheese and Dairy:
- 1/3 cup cottage cheese (or Greek yogurt)
- 1/3 cup grated parmesan cheese
Seasonings and Extras:
- 3 tablespoons olive oil
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3 scallions, diced
- 2 tablespoons fresh dill, chopped
- Optional: 1 tablespoon sesame seeds for topping
Instructions
- Prepare the oven environment by heating to 350℉ and lining a 9×13-inch metal pan with parchment paper for optimal baking and easy removal.
- Create a creamy base by whisking eggs, cottage cheese, and olive oil in a spacious mixing bowl until smooth and well-integrated.
- Introduce dry ingredients including flour, parmesan, baking powder, and salt, stirring carefully to form a consistent mixture without overmixing.
- Incorporate vibrant vegetables – zucchini, carrots, scallions, and dill – using hands to distribute ingredients evenly throughout the batter.
- Gently fold shredded mozzarella cheese into the vegetable mixture, ensuring even distribution for balanced flavor and texture.
- Transfer the complete batter to the prepared pan, spreading it uniformly to create an even surface for consistent baking.
- Enhance the pie’s golden appearance by delicately drizzling olive oil across the top, using fingers or a brush to spread it smoothly.
- Optional: Sprinkle sesame seeds over the surface for added crunch and visual appeal.
- Bake in the preheated oven for 35-45 minutes, watching for a rich golden-brown color indicating perfect doneness.
- Allow the pie to rest in the pan for 10 minutes, which helps it set and makes slicing easier, then transfer to a wire rack for slight cooling before serving.
Notes
- Customize vegetables by swapping zucchini and carrots with seasonal or preferred produce like spinach, bell peppers, or cauliflower for variety.
- Enhance protein content by adding crumbled feta, chopped cooked chicken, or plant-based alternatives like tofu for a more substantial meal.
- Make gluten-free by substituting regular flour with almond flour, coconut flour, or a gluten-free blend to accommodate dietary restrictions.
- Reduce fat content by using low-fat cottage cheese and mozzarella, or replace some cheese with nutritional yeast for a lighter version of the pie.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 8
- Calories: 202
- Sugar: 3 g
- Sodium: 386 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 70 mg