Carrot Zucchini Pie.

Hello everybody.

Tried this recipe that’s been popping in front of me whenever I open Pinterest and since my husband and son are on diet cause of stomach flu plus I have these lovely zucchinis from the farm.


A lovely zucchini carrot pie,crust is salty pie dough and filling is same as asparagus pie but I omitted the egg then you line up thin slices of veggies consequently till you get a nice shape and bake.

ingredients and method:

For the crust:
* 1 egg, beaten.
* 1 tsp salt.
* 3/4 cup butter.
* 1 1/2 cup flour.
* 2 big spoons cold water.


* 2 tablespoons labaneh or sour cream.
* 1 tsp mustard.
* 1 egg ( I added 2 tablespoons yogurt instead today)
* 1/2 cup grated cheese ( any kind that melts or Parmesan)

* salt and pepper.

* oregano to sprinkle on top.

* thinly sliced zucchinis and carrots.

* knead dough and leave to rest for 30 minutes then spread in a pie pan.

* mix filling very well then spread over pie crust.

* line the veggie slices consequently till all covered then sprinkle oregano on top.

* cover with foil then bake in a medium heated oven for 30-40 minutes or till veggies are done ( you can boil carrots a bit before lining them cause they stayed hard a bit)

* roast surface till crispy and serve when cooled a bit.



I also made pasta with yogurt garlic and mint and potato soup.



wpid-wp-1435946255905.jpeg wpid-wp-1435946237352.jpeg

wpid-wp-1435946222241.jpeg  end result.

wpid-wp-1435946262418.jpeg pasta with yogurt and mint.

wpid-wp-1435946202204.jpeg beautiful dish.