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!
Cook: 40 mins
Servings: 5-6
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
Directions
- 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!
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