Zucchini and carrot pie

Zucchini and Carrot Pie – a delicious and versatile recipe

Preparation time: 20 minutes
Baking time: 30-35 minutes
Total time: 55-60 minutes
Servings: 8

Of course, there are many pie recipes, but few can rival the charm and flavor of this zucchini and carrot pie. It is a simple preparation that combines accessible and healthy ingredients, transforming into a perfect snack for any time of the day. This recipe is more than just a dish; it is a way to bring the essence of summer to your plate, even on the coldest days.

The history of vegetable pies spans many generations, being an ingenious way to use surplus vegetables from the garden. Offering a healthy alternative to sweet pies, this dish has gained recognition for its versatility and comforting taste. Zucchini adds a light and moist texture, while the carrot brings natural sweetness. Let’s get started!

Ingredients:
- 5 eggs
- 600 g zucchini
- 200 g carrot
- 150 g flour
- 1/2 packet baking powder
- 1 tablespoon salt
- Pepper to taste
- 1 large onion
- 100 g cheese
- 100 g grated cheese
- 100 ml oil

Step 1: Preparing the ingredients
The first thing we need to do is ensure all the ingredients are ready. We peel the zucchini and carrot, then wash them well. Using a large grater, we grate the zucchini and carrot. These vegetables are the key to the recipe, so choosing fresh zucchini is essential. If you have young zucchini with thin skin, you will achieve an even finer pie.

Step 2: Preparing the cheese mixture
In a large bowl, we mix the flour with the salt and baking powder. The latter will help the pie rise nicely. In another bowl, we grate the cheese and the grated cheese. We chop the onion finely and add it to the cheeses. This ingredient will add extra flavor to the pie, so don’t skip it.

Step 3: Combining the ingredients
We add the grated zucchini and carrots to the cheese mixture, making sure to drain them well of excess water. This step is important to avoid a too-wet pie. In another bowl, we lightly beat the eggs with a fork, then add the oil and mix well. We pour this mixture over the vegetables and cheeses in the bowl, stirring well to ensure all ingredients are combined.

Step 4: Adding the flour
We start to gradually add the sifted flour to the mixture, continuously mixing to avoid lumps. We add pepper to taste and, if necessary, a little extra salt, but be careful as the cheeses already contain salt.

Step 5: Baking the pie
We preheat the oven to 190 degrees Celsius. We prepare a baking dish measuring 24x24 cm, greasing the bottom and sides with butter and lining it with baking paper. We pour the mixture into the dish and level the surface. We bake the pie for 30-35 minutes, or until it becomes golden brown and nicely colored on top. It is essential not to open the oven door in the first 20 minutes to allow the pie to rise evenly.

Step 6: Serving
After baking, we let the pie cool slightly in the dish, then remove it and cut it into pieces. It is delicious both warm and cold and can be served plain or with a fresh salad on the side. An interesting variation would be to combine it with a yogurt and garlic sauce, which will perfectly complement the flavors.

Useful tips:
- You can also add other vegetables, such as spinach or bell peppers, to diversify the taste.
- If you want a vegetarian version, omit the cheese and replace it with tofu or soy cheese.
- This pie keeps well in the fridge, so you can prepare it in advance to save time on busy days.

Nutritional benefits:
This pie is an excellent source of vitamins and fiber due to the vegetables used. Zucchini is low in calories and high in water, making it perfect for a balanced diet. Carrots, on the other hand, provide a significant amount of beta-carotene, essential for eye health.

Calories: One serving contains approximately 180-220 calories, depending on the ingredients used.

Frequently asked questions:
1. Can I use frozen zucchini?
It is recommended to use fresh zucchini for the best texture, but if you have no other option, make sure to thaw and drain them well to remove excess water.

2. Is this recipe suitable for vegans?
Yes, you can adapt the recipe by replacing the eggs with a mixture of flaxseeds and water or a vegan egg substitute.

3. What can I do with leftover vegetables?
If you have leftover vegetables, you can use them in soups or stews, or add them to salads for an extra boost of nutrients and flavor.

This zucchini and carrot pie recipe is not only tasty but also easy to prepare, perfect for impressing guests or enjoying a healthy meal with family. Don’t hesitate to experiment and add your own favorite ingredients! Enjoy your meal!