Carrot and Zucchini Pie

by Editorial Staff

I want to share with you an original recipe for a pie with carrots and zucchini! The filling is simple, the dough is ready, so it will turn out very quickly. But what a non-standard presentation! Recommend!

Summary

Cook Time	40 mins
Total Time	40 mins
Course	Dessert
Servings (Default: 5)

Ingredients

Frozen shortbread dough – 500 grams (can be replaced with puff yeast-free dough or “dumplings” option)
Zucchini – 1 Piece
Eggplant – 1 Piece
Carrots – 2 Pieces
Spices – To taste

Instructions

Defrost the dough, roll it out and put it in a greased dish. We form the sides and, if desired, sprinkle the dough with spices and salt.
Cut the vegetables into thin slices. The thinner the better. I recommend using the potato peeler, it will be faster.
Now carefully lay out the plates in a circle, from the edges to the center close to each other.
Sprinkle with spices and salt. We send it to the oven and keep it there until the dough and vegetables are completely ready.
Wait until it cools down a little, and then cut and serve!

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.