Recipe serves: 6

Zucchini and carrot pie

Ingredients
 
5 each carrot, peeled (1 lbs before peeling)
5 each zucchini, peeled (2¼ lbs before peeling)
 
5 each large egg
6 Tbsp semolina flour
2 Tbsp chicken soup powder
3 Tbsp dill, minced
2/3 tsp salt
 


Preparation steps:
  1. Oil a 9" x 12.8" pyrex pan and set aside.
  2. In a large bowl combine the eggs, semolina flour, chicken soup powder, dill, and salt.
    Mix until well blended.
  3. Grate the carrots and zucchinis, then immediately add them to the batter. Stir to combine.
  4. Quickly transfer the mixture to the prepared pan to avoid the vegetables releasing too much liquid. Bake uncovered at 325F for 50 minutes, or until the top looks dry.
Picture of recipe


Alternatives:
  • Use a 10" round pie pan,
    with the following adjustments:
    2 carrots and 6 zucchini(adjusted for size).
    Keep the same amounts of eggs,
    semolina flour, soup powder, dill,
    and salt as in the original recipe.