This recipe is great! Even my kids loved it! This is great as a quick weeknight dinner, or a lunch dish! Pairs really well with red wine and fettuccine Alfredo, too.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
10 mins
total:
55 mins
Servings:
10
Yield:
1 8-inch pie
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease an 8-inch pie plate.

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  • Mix zucchini, carrots, and butternut squash together in a large bowl. Sprinkle cornstarch, salt, and pepper over the vegetable mixture and toss to coat.

  • Line pie plate with one of the pie pastries, trimming edges to fit the plate. Pour vegetable mixture over the pie pastry. Drizzle most of the melted butter over the vegetables. Place remaining pastry atop the vegetables. Press edges of the two pastries together to seal. Brush top of the "cobbler" with remaining butter. Cut several slits in the top pastry.

  • Bake in preheated oven until top is golden brown, about 30 minutes. Rest pie for 10 minutes before cutting to serve.

Cook's Note:

If desired, add a hefty layer of Parmesan cheese on top of vegetable mix before adding top layer of dough.

Nutrition Facts

292 calories; protein 3g 6% DV; carbohydrates 23.3g 8% DV; fat 21.3g 33% DV; cholesterol 24.4mg 8% DV; sodium 1199mg 48% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/06/2014
My wife and I really enjoyed this although I'll admit I added extensively to the veggies in this. My two early twenties adult children turned their overly fussy noses up at this all veggie offering but I'll make it again. I added 1 1/2 cups of onion peas and corn to this recipe; with just the zucchini carrots and butternut it seemed like it might be a bit sparse. That's a cup and a half of each one of the veggies. I'm sure you could work with whatever veggies you'd like I suppose. With all those additional veggies I nearly doubled the bake time. We just kept checking to make sure the veggies were tender and when they were we let it rest a bit and then dug in. Coupled with my first every scratch crust I considered it to be an overall success. Read More
(2)

Most helpful critical review

Rating: 3 stars
11/20/2014
I made a few moderate changes so take this with a grain of salt. I used yellow squash instead of zucchini added a cup of yellow onion omitted pepper and used seasoning salt instead of plain salt to make up for flavor lost from the pepper. My biggest complaint is that the veggies cooked unevenly. Some pieces were perfectly cooked others really hard. Taste wise I didn't like the seasoning salt much so I would use some other seasoning if I make it again but I did think the onion was an important add and would do that again. Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/06/2014
My wife and I really enjoyed this although I'll admit I added extensively to the veggies in this. My two early twenties adult children turned their overly fussy noses up at this all veggie offering but I'll make it again. I added 1 1/2 cups of onion peas and corn to this recipe; with just the zucchini carrots and butternut it seemed like it might be a bit sparse. That's a cup and a half of each one of the veggies. I'm sure you could work with whatever veggies you'd like I suppose. With all those additional veggies I nearly doubled the bake time. We just kept checking to make sure the veggies were tender and when they were we let it rest a bit and then dug in. Coupled with my first every scratch crust I considered it to be an overall success. Read More
(2)
Rating: 3 stars
11/20/2014
I made a few moderate changes so take this with a grain of salt. I used yellow squash instead of zucchini added a cup of yellow onion omitted pepper and used seasoning salt instead of plain salt to make up for flavor lost from the pepper. My biggest complaint is that the veggies cooked unevenly. Some pieces were perfectly cooked others really hard. Taste wise I didn't like the seasoning salt much so I would use some other seasoning if I make it again but I did think the onion was an important add and would do that again. Read More
(1)