Zucchini and carrot pie

Fall is here.  As the days start getting cooler, our foods should start making us feel a little warmer.  So how about a healthy pie for dinner!  Or lunch, or breakfast for that matter.  With this recipe you can start using up all that left over zucchini in the fridge, and create a delicious, easy and healthy meal to boot.


1 large zucchini grated (about 1 1/2 cups)

1 carrot grated

1 cup of shredded mozzarella

1/2 cup of chopped shallots or onion

1/4 cup of chopped chives

2/3 cup of milk

1 teaspoon olive oil

2 eggs

1/2 cup flour, I recommend  sprouted spelt or any sprouted flour

1/2 teaspoon of celtic sea salt

1 teaspoon of baking powder (non-aluminium)

3 tablespoons of grated parmesan  (you can use the powdery one if you like)

Pre-heat oven to 400.  And grease pie pan,  I use coconut oil don’t worry it won’t taste like coconut :).

After you shred the zucchini dry it out. Try to get as much water out as possible, I put it in a kitchen towel and pat it dry.


Put in a bowl with carrots, shallots, chives and cheese.

In a separate bowl mix the rest of the liquid ingredients.  And use a separate bowl to mix the dry ones.  Mix dry and wet ingredients.  Place zucchini mixture in pie pan.  Add the mixture with all other ingredients.  Top with the parmesan cheese.  Place in oven and bake for 30-35 minutes.  Mine is usually done in 30.  Let sit for about 5 minutes and serve.



You can serve as a main dish or side dish.  Either way it is an easy way to add some veggies into your day.



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