Description
This Easy Vegetable Pie is a simple and delicious way to enjoy a nutritious meal. Packed with shredded zucchini, carrots, and fresh herbs, it’s light, cheesy, and full of flavor. Perfect for breakfast, brunch, or a quick snack!
Ingredients
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- 3 eggs, lightly beaten
- 1/3 cup cottage cheese (or Greek yogurt)
- 3 tbsp olive oil
- 1 2/3 cups flour of choice
- 1/3 cup grated parmesan cheese
- 2 tsp baking powder
- 1 tsp salt
- 3 cups shredded zucchini (do not squeeze)
- 1 cup shredded carrot
- 3 scallions, diced
- 2 tbsp fresh dill, chopped
- 1 heaping cup shredded mozzarella cheese
- Optional: 1 tbsp sesame seeds for topping
Instructions
- Preheat oven to 350℉ (175℃). Line a 9×13-inch metal pan with parchment paper.
- In a large bowl, whisk together eggs, cottage cheese, and olive oil.
- Add flour, grated parmesan, baking powder, and salt. Mix until combined.
- Stir in shredded zucchini, carrots, scallions, and dill. Use your hands to incorporate everything.
- Fold in the shredded mozzarella cheese.
- Transfer the batter to the lined pan and spread evenly.
- Drizzle a little olive oil on top and spread it with a brush or fingers.
- Sprinkle sesame seeds on top (if using).
- Bake for 35-45 minutes or until golden brown.
- Let it set in the pan for 10 minutes before transferring to a wire rack to cool slightly. Slice and enjoy!
Notes
- Do not squeeze the zucchini—it helps keep the pie moist.
- You can use whole wheat or gluten-free flour for a healthier option.
- Serve warm with a side salad or a dollop of Greek yogurt.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 3g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg