Savory pies are certainly great dinner savers. The secret is to make them tasty and appetizing.

And if rich, they also serve as a complete meal, like this two-tone zucchini and carrot pie.

Made with a shortcrust pastry base and a herb-flavored ricotta filling, all garnished with vegetables arranged in a spiral.

Tasty and very scenic, it is also liked by the little ones.

Ideal to serve as a second course or as an appetizer, it can also be served cold.
With savory pies, you always please everyone. Even with few ingredients, you can achieve a great result. In fact, they are also called fridge clearers.

I do not particularly like meat, so they are really precious to me, also because I always enrich them with lots of vegetables, without which I could not live.

Ingredients for the preparation of the two-tone pie

3 zucchini
3 carrots
1 shortcrust pastry
2 cups ricotta
3/4 cup grated parmesan
1 egg
to taste marjoram
to taste parsley
to taste fine salt
to taste extra virgin olive oil

Tools

1 Mandoline
1 Bowl
1 Fork
1 Baking pan
1 Spatula

Steps for preparing the two-tone pie

To prepare the delicious two-tone zucchini and carrot pie, start by peeling the vegetables and removing the ends. Then with a mandoline cut them into vertical slices

of a thickness as in the photo, they should be fairly thin.
Meanwhile, in a bowl we place the ricotta, the grated parmesan, the egg and the salt
and lastly the marjoram and the parsley, dry or fresh, sprinkle well. Then mix everything well with a fork and set aside.
Meanwhile, in a baking pan of d. 9.45 inches, spread the shortcrust pastry lined with baking paper, making the edges protrude regularly by a couple of inches, and fill with the filling leveling it well with a kitchen spatula.
At this point, insert the slices of zucchini and carrots in a spiral, alternating them until the entire pan is covered. Finally, season the vegetables on the surface with salt and drizzle with a bit of extra virgin olive oil. Finish by baking in a static oven at 356°F for about 30-35 minutes, until golden.
When cooking is finished, let it cool and serve warm and … enjoy!