Easy Vegetable Pie

69

If you’ve been following my recipe shares for a while, you know I’m kind of obsessed with incorporating as many veggies as possible into my creations. This takes our beloved zucchini, carrots and scallions and puts them to great use! Also, there is no need to squeeze out the liquids from the veggies.

The great thing about this recipe is that it is customizable. You can sub in any flour you want here. I used oat flour but feel free to sub in low carb almond flour. I used sharp white cheddar cheese here but you can use mozzarella or even feta for extra flavor. If you don’t have cottage cheese, simply swap in Greek yogurt or sour cream.

My favorite way to eat these is with some smashed avocado on top and flakey salt. So delicious and satiating.

Thank you for swinging by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! Now LOVE YOUR LIFE!

Easy Vegetable Pie

• Print
• Rate
• Watch
• Share

  • Pin
  • Share
  • Tweet
  • Email

4.73 from 18 votes

Servings: 8

Prep Time: 10 minutes mins

Cook Time: 40 minutes mins

Total Time: 50 minutes mins

Equipment

• hand held grater
• Large mixing bowl

Ingredients 

US CustomaryMetric

• 3 eggs, lightly beaten
• 1/3 cup cottage cheese (or Greek yogurt)
• 3 tbs olive oil
• 1⅔ cups flour of choice
• 1/3 cup grated parmesan cheese
• 2 tsp baking powder
• 1 tsp salt
• 3 cups shredded zucchini
• 1 cup shredded carrot
• 3 scallions, diced
• 2 tbs fresh dill
• 1 heaping cup shredded mozzarella cheese

Optional: 1 tbs sesame seeds for topping

Instructions

• Preheat oven to 350℉. Line a 9×13 inch metal pan with parchment paper.
• In a large bowl, whisk together the eggs, cottage cheese and olive oil. Add in the flour, grated parmesan, baking powder, salt and mix to combine. Next add in the UNSQUEEZED zucchini, carrots, scallions and dill and use your hands to incorporate. Lastly fold in the shredded mozzarella. Transfer your batter to the pan and spread out evenly with a rubber spatula. Drizzle a little olive oil on top and using either a brush or your fingers, spread it out. Top with sesame seeds and bake for 35-45 minutes or unitl golden brown on top. Allow to set in the pan for 10 minutes then transfer to a wire rack to cool a little more prior to slicing.

Nutrition

Calories: 238kcal | Carbohydrates: 8g | Protein: 10g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 67mg | Sodium: 526mg | Potassium: 174mg | Fiber: 3g | Sugar: 2g | Vitamin A: 284IU | Vitamin C: 9mg | Calcium: 173mg | Iron: 2mg

Author: Stella Drivas