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 9x13 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