Veggie Ribbon Pie Recipe

Embark on a culinary adventure with the vegetable ribbon pie. This delightful dish combines the bright, fresh flavors of zucchinis, carrots, and yellow squash with the savory notes of thyme, oregano, and parmesan. Encased in a wholesome whole wheat crust, this pie is a feast of textures and tastes, offering a unique spin on traditional vegetable pies.

Veggie Ribbon Pie Recipe

While most ingredients in this recipe are quite common, you may need to pay special attention to locate whole wheat flour and coconut oil if they aren't already in your pantry. These items are usually found in the baking or health food aisle of most supermarkets.

Ingredients for the Vegetable Ribbon Pie

Zucchinis: These are the main star of the pie, providing a fresh, slightly sweet flavor.

Carrots: They offer a sweet, earthy taste and a strong color contrast.

Yellow squashes: These add a mild and subtly sweet flavor.

Thyme: This herb imparts a robust, lemony flavor.

Oregano: It gives the pie a warm and balsamic flavor, enhancing the taste of the vegetables.

Parmesan cheese: It supplies a sharp, nutty flavor that complements the vegetables.

Olive oil: It is used to cook and flavor the vegetables, adding richness.

Whole wheat flour: It forms the pie crust, adding fiber and a slightly nutty flavor.

Unsalted butter: It enriches the pie crust, making it flaky and delicious.

Coconut oil: A healthier substitute for shortening, it makes the crust tender.

Salt: This enhances all other flavors.

Water: It helps bind the pie crust together.

One reader, Dame Lamb says:

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This vegetable ribbon pie recipe is a game-changer! The combination of zucchini, carrots, and yellow squash in a flaky crust is simply divine. The herbs and parmesan cheese add a burst of flavor. It's a delightful and healthy twist on a classic pie. I can't wait to make it again!

Dame Lamb

Key Techniques for Crafting the Perfect Vegetable Ribbon Pie

How to prepare the pie crust: This involves mixing the whole wheat flour, butter, coconut oil, and salt, and then incorporating ice water to form the crust.

How to line the pie crust with veggie ribbons: This involves using a vegetable peeler to create ribbons from zucchinis, carrots, and yellow squash, and then arranging them in the pie crust.

How to season the pie: This involves adding thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese to the pie before baking.

How to bake the pie: This involves preheating the oven to 400 degrees F and baking the pie for 30 to 35 minutes until the crust has set and the cheese has melted.

How to cool the pie: After baking, the pie should be allowed to cool for at least 20 minutes before slicing and serving.

How To Make Veggie Ribbon Pie

With a layer of cheese, carrot, zucchini, squash, and flaky crust, this veggie ribbon pie gives you a mix of sweet and salty bite in just one dish.

Preparation: 5 minutes
Cooking: 35 minutes
Cool Time: 20 minutes
Total: 1 hour



  • 2zucchinis
  • 2carrots
  • 2yellow squashes
  • 1tspthyme,dried
  • 1tsporegano,dried
  • salt and black pepper,to taste
  • 2tbspparmesan cheese,grated
  • olive oil,extra virgin, for drizzling

For Pie Crusts:

  • cupswhole wheat flour
  • 6tbspunsalted butter,cubed, cold
  • 4tbspcoconut oil,cubed, slightly chilled
  • salt,to taste
  • 3tbspwater,iced


  1. Preheat oven to 400 degrees F.

  2. Using a vegetable peeler, peel ribbons from the zucchini, carrots, and yellow squash. Set the ribbons aside.

  3. In a medium bowl, mix together the whole wheat flour, butter, coconut oil, and salt. Using 2 thin butter knives, or a pie butter, pull the knives past each other in the mixture so that the butter and oil are cut into smaller chunks and mixed in the flour until the chunks are about the size of peas.

  4. Mix the ice water into the flour using a wooden spoon to combine and pack the mixture.

  5. Once the crust has started to come together, pour into a 10-inch pie pan and press it down to form a solid layer along the bottom and the sides.

  6. Line the walls of the pie crust with the veggie ribbons until the entire pie has been filled.

  7. Season the pie with thyme, oregano, salt, pepper, a drizzle of olive oil, and parmesan cheese.

  8. Bake for 30 to 35 minutes, until the crust has set and the cheese has melted.

  9. Allow the pie to cool for at least 20 minutes before slicing.

  10. Serve and enjoy!


  • Calories: 306.81kcal
  • Fat: 19.92g
  • Saturated Fat: 12.32g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 5.08g
  • Polyunsaturated Fat: 1.15g
  • Carbohydrates: 31.02g
  • Fiber: 5.17g
  • Sugar: 2.07g
  • Protein: 5.58g
  • Cholesterol: 24.48mg
  • Sodium: 520.20mg
  • Calcium: 91.96mg
  • Potassium: 648.03mg
  • Iron: 1.96mg
  • Vitamin A: 229.81µg
  • Vitamin C: 21.69mg

Essential Technique for Achieving Flawless Vegetable Ribbons

When peeling the zucchini, carrots, and yellow squash into ribbons, aim for a consistent thickness. This will ensure even cooking and a more visually appealing pie. Also, when arranging the vegetable ribbons in the pie crust, try to alternate the colors for a more vibrant and attractive presentation. Lastly, when pressing the crust into the pie pan, make sure it's evenly distributed. A thin spot might burn or a thick spot might not cook through.

Time-Saving Tips for Making Vegetable Ribbon Pie

Prep ahead: Chop and peel the vegetables in advance to save time on the day of making the pie.

Use a mandoline: A mandoline slicer can help you quickly and uniformly slice the vegetables for the ribbon pie.

Multi-task: While the pie is baking, use that time to clean up and prepare other parts of your meal.

Pre-made crust: If you're short on time, consider using a pre-made pie crust to cut down on prep time.

Team effort: Get the whole family involved in the preparation to make the process quicker and more enjoyable.

Substitute Ingredients For Veggie Ribbon Pie Recipe

  • zucchinis - Substitute with yellow squash: Yellow squash can be used as a substitute for zucchinis in this recipe as they have a similar texture and mild flavor, making them a suitable replacement.

  • carrots - Substitute with sweet potatoes: Sweet potatoes can be used as a substitute for carrots in this recipe as they provide a slightly sweet flavor and a similar texture when sliced into ribbons.

  • yellow squashes - Substitute with butternut squash: Butternut squash can be used as a substitute for yellow squash in this recipe as it has a slightly sweet flavor and a firm texture, which works well when sliced into ribbons.

  • thyme - Substitute with rosemary: Rosemary can be used as a substitute for thyme in this recipe as it provides a similar earthy and aromatic flavor, complementing the vegetables in the pie.

  • oregano - Substitute with marjoram: Marjoram can be used as a substitute for oregano in this recipe as it offers a slightly sweeter and milder flavor, enhancing the overall taste of the dish.

  • parmesan cheese - Substitute with pecorino Romano cheese: Pecorino Romano cheese can be used as a substitute for parmesan cheese in this recipe as it provides a similar salty and tangy flavor, adding depth to the dish.

  • whole wheat flour - Substitute with all-purpose flour: All-purpose flour can be used as a substitute for whole wheat flour in this recipe, resulting in a lighter and more delicate pie crust.

  • unsalted butter - Substitute with coconut oil: Coconut oil can be used as a substitute for unsalted butter in this recipe, providing a hint of coconut flavor and a dairy-free alternative for the crust.

  • coconut oil - Substitute with vegetable shortening: Vegetable shortening can be used as a substitute for coconut oil in this recipe, offering a similar fat content and aiding in creating a flaky pie crust.

  • water - Substitute with vegetable broth: Vegetable broth can be used as a substitute for water in this recipe, adding an extra layer of flavor to the pie crust.

Presentation Ideas for a Stunning Vegetable Ribbon Pie

  1. Elevate the vegetable ribbons: Arrange the vegetable ribbons in an artful and visually appealing manner on the plate, creating a beautiful and colorful display that showcases the freshness and vibrancy of the ingredients.

  2. Incorporate contrasting textures: Introduce a textural element by adding a crunchy component, such as toasted pumpkin seeds or almond slivers, to provide a delightful contrast to the tender vegetable ribbons.

  3. Create a flavorful herb-infused oil drizzle: Craft a fragrant herb-infused oil using thyme and oregano to delicately drizzle over the vegetable ribbon pie, enhancing the dish with a burst of aromatic flavors.

  4. Garnish with edible flowers: Adorn the pie with vibrant and delicate edible flowers to add a touch of elegance and a pop of color, elevating the overall presentation and creating a visually stunning masterpiece.

  5. Utilize precision and attention to detail: Pay meticulous attention to the arrangement of the vegetable ribbons, ensuring that each element is meticulously placed with care and precision, reflecting a high level of culinary artistry.

Essential Kitchen Tools for Making a Delicious Vegetable Pie

  • Vegetable peeler: A tool used to peel the vegetables into thin ribbons.
  • Pie pan: A round, shallow pan with sloping sides, used for baking pies.
  • Wooden spoon: A kitchen utensil with a long handle and a broad, rounded end, used for stirring and mixing ingredients.
  • Butter knives: Two knives used to cut butter into the flour for making the pie crust.
  • Pie crust: A round, flat piece of dough used as a base and top for pies.
  • Oven: A kitchen appliance used for baking or roasting food.

Storing and Freezing Tips for Vegetable Ribbon Pie

  • Allow the vegetable ribbon pie to cool completely before storing or freezing. This will prevent condensation from forming and making the crust soggy.

  • To store the pie in the refrigerator, cover it tightly with plastic wrap or aluminum foil. It will keep well for up to 3-4 days in the fridge.

  • If you want to freeze the pie, follow these steps:

    1. Wrap the cooled pie tightly in plastic wrap, ensuring no air pockets remain.
    2. Cover the wrapped pie with a layer of aluminum foil for extra protection against freezer burn.
    3. Label the pie with the date and contents, so you can easily identify it later.
    4. Place the wrapped pie in the freezer, where it will keep for up to 2-3 months.
  • To reheat the vegetable ribbon pie, follow these guidelines:

    • If reheating from the refrigerator, preheat the oven to 350°F (175°C) and place the pie on a baking sheet. Heat for 15-20 minutes, or until warmed through.
    • If reheating from frozen, remove the pie from the freezer and let it thaw in the refrigerator overnight. Once thawed, preheat the oven to 350°F (175°C) and place the pie on a baking sheet. Heat for 20-25 minutes, or until warmed through and the crust is crispy.
  • To maintain the best texture and flavor, avoid reheating the vegetable pie in the microwave, as this can make the crust soggy and the vegetables mushy.

How To Reheat Leftover Vegetable Ribbon Pie

  • Preheat your oven to 350°F (175°C). Place the leftover vegetable ribbon pie on a baking sheet and cover it loosely with aluminum foil. Bake for 15-20 minutes, or until the pie is heated through. The foil will help prevent the crust from burning while the filling warms up. This method is best for maintaining the texture of the crust and ensuring even heating throughout the pie.

  • If you prefer a quicker method, you can use the microwave. Place a slice of the vegetable ribbon pie on a microwave-safe plate and heat it on high power for 1-2 minutes, or until it's heated to your liking. Keep in mind that the crust may become slightly soggy when reheated in the microwave.

  • For a crispy crust, reheat the vegetable ribbon pie in an air fryer. Preheat the air fryer to 350°F (175°C) and place a slice of the pie in the basket. Cook for 3-5 minutes, or until the crust is crispy and the filling is heated through. This method works best for individual slices rather than reheating the entire pie at once.

  • If you have a toaster oven, you can use it to reheat the vegetable ribbon pie. Preheat the toaster oven to 350°F (175°C) and place a slice of the pie on the rack. Heat for 5-7 minutes, or until the pie is warmed through and the crust is crispy. This method is a good compromise between the oven and the microwave, as it provides even heating and can help maintain the texture of the crust.

  • For a stovetop method, place a slice of the vegetable ribbon pie in a non-stick skillet over medium-low heat. Cover the skillet with a lid and heat for 5-7 minutes, or until the pie is heated through. This method can help maintain the texture of the crust while warming the filling, but be careful not to overheat the pie, as the bottom of the crust may burn.

Surprising Fact About Vegetable Ribbon Pie

The vegetable ribbon pie is a great way to incorporate more vegetables into your diet. It's a delicious and creative way to enjoy a variety of nutritious veggies, and the ribbon design makes for an eye-catching dish. Plus, it's a fun recipe to get creative with, as you can mix and match different vegetables and seasonings to suit your taste preferences. So, next time you're looking for a unique and healthy dish to serve, consider making a vegetable ribbon pie!

Is Making Vegetable Ribbon Pie at Home Cost-Effective?

This vegetable ribbon pie recipe is highly cost-effective for a household. The main ingredients, such as zucchinis, carrots, yellow squashes, are affordable and readily available. The addition of thyme, oregano, and parmesan cheese enhances the flavors without significantly increasing the cost. The pie crust ingredients, including whole wheat flour, unsalted butter, and coconut oil, are also economical. This recipe offers a delightful balance of taste and affordability. I rate it 9/10 for cost-effectiveness. The approximate cost for a household of 4 people is around $12, making it a budget-friendly and satisfying meal option.

Is Vegetable Ribbon Pie Healthy?

This vegetable ribbon pie recipe is a healthier alternative to traditional pies, as it incorporates a variety of nutrient-dense vegetables and uses whole wheat flour for the crust. The vegetables provide essential vitamins, minerals, and fiber, while the whole wheat flour adds more fiber and nutrients compared to refined white flour. The use of herbs like thyme and oregano enhances the flavor without relying on excessive salt or unhealthy additives.

However, there are a few aspects of the recipe that could be improved to make it even healthier:

  • Reduce the amount of butter and coconut oil in the crust to lower the overall fat content
  • Use a lower-fat cheese or reduce the amount of parmesan cheese to decrease the saturated fat content
  • Include a lean protein source, such as grilled chicken or tofu, to make the pie a more balanced meal
  • Add more variety of vegetables, such as bell peppers or onions, to increase the nutrient diversity

To further enhance the nutritional value of this vegetable ribbon pie, consider the following suggestions:

  • Experiment with using a mix of whole wheat and almond flour for the crust to add healthy fats and protein
  • Incorporate leafy greens, such as spinach or kale, into the vegetable ribbon filling for an extra boost of vitamins and minerals
  • Drizzle the pie with a yogurt-based sauce instead of olive oil to reduce the calorie content and add a source of protein and calcium
  • Serve the pie with a side salad or a bowl of vegetable soup to make it a more satisfying and balanced meal

Editor's Opinion: Why This Vegetable Ribbon Pie Recipe Stands Out

This vegetable ribbon pie recipe is a delightful and innovative way to showcase the beauty and flavors of fresh vegetables. The combination of zucchini, carrots, and yellow squash, along with the aromatic thyme and oregano, creates a harmonious blend of flavors. The whole wheat crust adds a wholesome touch, and the finishing touch of parmesan cheese brings a delightful umami richness. This pie is a perfect balance of flavors and textures, making it a wonderful addition to any meal.

Why trust this Veggie Ribbon Pie Recipe:

This recipe offers a delightful combination of fresh vegetables and savory herbs, creating a flavorful and nutritious dish. The use of whole wheat flour in the pie crust adds a wholesome touch, while the incorporation of parmesan cheese elevates the overall taste. The meticulous layering of zucchini, carrots, and yellow squash showcases attention to detail, ensuring a visually appealing presentation. With a harmonious blend of thyme and oregano, this pie promises a symphony of flavors. Trust in this recipe for a delightful, wholesome, and satisfying culinary experience.

Share your thoughts on the Veggie Ribbon Pie recipe in the Recipe Sharing forum and let us know if you have any tips or variations to suggest!
Can I use a different type of flour for the pie crust?
Yes, you can use all-purpose flour or a gluten-free flour blend as a substitute for the whole wheat flour. The texture and flavor may vary slightly, but it will still work well for the pie crust.
Can I add other vegetables to the pie?
Absolutely! You can get creative and add other vegetables like bell peppers, eggplant, or even thinly sliced potatoes. Just make sure to adjust the seasoning and cooking time accordingly.
How do I prevent the pie crust from getting soggy?
To prevent the pie crust from getting soggy, you can pre-bake the crust for a few minutes before adding the vegetable ribbons and filling. This will help create a barrier and keep the crust crisp.
Can I make this pie ahead of time?
Yes, you can prepare the vegetable ribbon pie ahead of time. Simply assemble the pie, cover it, and store it in the refrigerator. When you're ready to serve, bake it according to the recipe instructions.
Can I make this recipe vegan?
Absolutely! You can make this recipe vegan by using plant-based butter or margarine in place of the unsalted butter, and opting for a vegan-friendly cheese alternative or nutritional yeast in place of the parmesan cheese.

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