The carrot and zucchini pie is a simple yet tasty savory pie made of these two vegetables and enriched with some good cheese.

Varying in the kitchen is not always easy. But thanks to vegetables, the recipes you can prepare are really many.

And this pie is an example. Besides being easy and quick, its taste and almost creamy texture win you over at the first bite.

Ideal to present as a second course or for an aperitif dinner.

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Ingredients for the preparation of the zucchini and carrot pie

Difficulty: Very Easy
Cost: Cheap
Preparation time: 15 Minutes
Portions: 4
Cooking methods: Stovetop
Cuisine: Italian
Seasonality: All Seasons

Tools

To prepare the delicious zucchini and carrot pie, start by cleaning the vegetables, removing the ends and the surface.

Then, with a vegetable slicer, grate the zucchini first and place them in a bowl, and squeeze them well either by hand or with a cloth to drain all the excess water. Then grate the carrots in the same bowl where you grated the zucchini
Meanwhile, in another bowl, break the eggs and whisk them slightly for about a minute with the electric whisk, then add the stracchino cheese, grated Parmesan
flour, and yeast. Then, using the whisk, blend everything together. Once you have a homogeneous mixture, add the grated carrots and zucchini. Stir with a spatula
so that the two vegetables blend with the rest of the mixture.
Next, oil a springform pan 24 cm, or line with parchment paper, and bake at 350°F for about 30 minutes in a static oven.
Once cooking is finished, let it cool and serve… enjoy!