Veggie Ribbon Pie Recipe

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Raquel Laurent Modified: January 20, 2021

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
Cooling Time: 20 minutes
Total: 1 hour

Serves:

Ingredients

  • 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

Instructions

  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!

Nutrition

  • 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
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