Easy Vegetable Pie
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.
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Easy Vegetable Pie
Equipment
Ingredients
- 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
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this is the second recipe I tried from your site..
and I gues a lot more to come..
here we love them..
greetings from The Netherlands.
Hi Silvia and greetings to you in The Netherlands!
I’m so glad the recipes are working for you! Thank you for taking the time to come back and leave a kind message! Cheers!
Tastes great, family loves it. Made two batches, added chicken to one and topped both with panko.
Will be making this more often because it’s so easy and tasty.
Thanks!
Hi Lisa, sounds amazing with the add ons! I’m glad the whole family enjoyed the recipe too! Cheers!
OMG I love this!!!
Thank you for you awesome recepies! I’m a huge fan 😉
This veggie pie is so tasty, it’s addictive! It tastes like a dish my Lithuanian grandmother used to make. It is nice to have on hand for quick breakfast, lunch or snack.
I used oat flour first go round, paleo mix second time.
Thanks for your great recipes!
Hi Joy, Amazing! Thank you so much for sharing your feedback on the recipe!
it would be great to give it ago and I might do that tonight but one thing is I will not eat it as I don’t like EGGS 😞
This was SO good and so easy to make. Thank you!!
Hi Katie, thank you for trying out the recipe! Cheers!
what could be used in place of zucchini. I can’t tolerate it
Grated potatoes
it’s a keeper
I don’t see the sesame seeds in your ingredient list. lucky I have a jar.
Hi Fran, Thanks for catching that, I will update now!
This looks amazing! I want to make it today and am wondering if I can use cheddar cheese as I don’t have mozza right now…
Hi Bonnie, YES! Will go great with cheddar! Enjoy them!
love it! before I eat the whole thing in one go, can I freeze it? 😁
Hi Petroeska, YES! I’m so glad you liked the pie! Also yes, you can freeze the slices, wrapped individually. Will keep in freezer for a month.
Interesting idea. My question is: wouldn’t this “dough be too wet since you recommend NOT squeezing out the water from the zucchini? I might try the recipe and squeeze the zucchini.
Hi Helen, the not squeezing is important here for the moisture of the pie. If you do squeeze out the liquids, it will affect the recipe and probably dry it out. If you do insist on squeezing out the liquids, I would add in less flour and use a smaller pan.
This is a riff of the classic Aussie Zucchini Slice!!!!!
Hi Kate, Oh that’s awesome! I need to visit Australia!
Hi Can I use almond flour or oat flour?
Hi Vicky, yes you can!
what a great idea and recipe!
Thank you so much Mario!
weird texture because of the flour, the taste isn’t bad but 3 of 5 people in the house barely touched it because of the “mochi” like texture. it would be better as a quiche.
Hi Sasri, I’m so sorry the recipe didn’t work out as planned for you! I add some smashed avocado on top of the slice and love it!!
I am going to make this tomorrow for sure! with only just over 200 cal and low carb! that a winner for me.
Hi Maura, You’re going to love this pie! Thanks for trying it!
Used “everything but Bagel” seasoning instead of sesame seeds on top(cut the added salt in recipe in 1/2). Added a salad (More! Vegetables). Great and easy. Added 5 minute microwave cornbread another night.
Hi Bernadette, Sounds great to me! Thank you for trying out the recipe!