Recipe serves: 6

Zucchini and carrot pie

2 each carrot, peeled and grated
6 each zucchini, peeled and grated
5 each large egg
6 Tbsp semolina flour
2 Tbsp chicken soup powder
2 Tbsp dill, minced
2/3 tsp salt

Preparation steps:
  1. In a large bowl mix the vegetables and eggs. Add the rest of the ingredients and mix well.
  2. Oil a pie pan, size 10", and bake uncovered at 325F. for 50 minutes or until top looks dry.
Picture of recipe

Take note!
  • Measurements:
    6 zucchini = about 2 lbs

  • Bake in a disposable 10" x 12" pan.
    Use 3 carrots and 7 zucchini for this size pan.
    Use the same amount of flour, soup powder, dill
    and salt as the regular recipe.