This is a great main dish option packed with vegetables and great flavour.
Many years ago I came up with this Vegetable Pie recipe. I have always loved coming up with new ideas for meals and ways to keep meal-time interesting. I have tweaked this recipe a bit over time by cutting back on the fat content, but basically it hasn't changed much all these years and it is still a crowd pleaser!
INGREDIENTS CRUST 3 small zucchini, grated 1 medium carrot, grated 1 egg 1/3 cup whole wheat flour 1/2 cup low fat cream cheese Pinch of salt, dash of pepper
FILLING 3 eggs 1 cup low-fat sour cream 125 gr. (1/4 lb.) salty farmer's cheese or Bulgarian type cheese (salty soft white cheese) Salt & pepper, to taste Fresh or dried oregano leaves 2 tomatoes, sliced
PREPARATION CRUST Mix together the crust ingredients. Brush olive oil liberally on the bottom of a pie plate (or use cooking spray – it's easier) and pat the zucchini-carrot mixture in to the bottom and up the sides of the pie plate. Bake in a preheated oven (180C, 350F) for 10 minutes or until golden on top.
FILLING Mix all the filling ingredients together except for the tomato slices.
ASSEMBLY Pour the filling mixture into the baked pie shell. Arrange the tomato slices neatly over the top of the pie by overlapping the slices around the outer edge of the pie and then working your way into the middle.
Welcome to Simply-Vegetarian.com where you'll find simple, nutritious and delicious meatless recipes.
I'm Mimi (that's me on the Nile River!) and this is my recipe collection. I love to be creative, love to cook and love to entertain. I'm also veggie which means that all of the above gets a bit more complicated – and a lot more fun!
On simply-vegetarian.com I share some of my family's favourite recipes, from soups and starters to holiday main dishes and desserts as well as some really good tips and suggestions for healthy eating!
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