Instructions

• Preheat the oven to 350°F (180°C) and grease a pie dish with olive oil.
• Place the grated zucchini and carrot into a clean kitchen towel and squeeze out as much liquid as possible.
• Place the cream cheese with the eggs into a bowl and beat together until smooth. Now add the remaining ingredients, season to taste with salt and pepper and mix well.
• Pour the mixture into the earlier prepared pie dish and bake in the hot oven for 35-40 minutes, or until set. Remove the dish from the oven and set aside to cool for 5 minutes before serving.
• Store in an airtight container in the fridge for up to 3 days.