Heirloom Tomatoes And Zucchini Pie Recipe

Name: Heirloom Tomatoes And Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 frozen pie crust (thawed); 2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini); 3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced); 1 onion (small and cut in half and thin sliced); 3 ounces parmesan cheese, grated; 4 ounces mozzarella cheese, shredded; 4 ounces mayonnaise; 1 cup dried breadcrumbs; 1 tablespoon butter; 2 tablespoons fresh parsley; 1 teaspoon dried thyme; 1 tablespoon olive oil, to cook the zucchini; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper

Servings: persons

1 frozen pie crust (thawed)
2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini)
3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced)
1 onion (small and cut in half and thin sliced)
3 ounces parmesan cheese, grated
4 ounces mozzarella cheese, shredded
4 ounces mayonnaise
1 cup dried breadcrumbs
1 tablespoon butter
2 tablespoons fresh parsley
1 teaspoon dried thyme
1 tablespoon olive oil, to cook the zucchini
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

1
Pie crust -- Preheat oven to 450 degrees and unfold your thawed pie crust in a pie plate and pork a few holes in it before baking. Bake 5-8 minutes to blind bake or slightly brown before adding the filling. Just lightly brown. Follow the directions of the pie crust.
2
Vegetables -- Pre-cook the zucchini. I like to just bake on a cookie sheet lined with foil or parchment paper for 5-10 minutes. I drizzle with olive oil, salt and pepper and just spread out and bake at 400 degrees, until slightly cooked but not too soft. You just want them to get a head start is all.
3
Make the pie -- Put the zucchini slices on the bottom of the pie crust after it comes out of the oven and slightly cooled. Top the zucchini with the thin onion rings, and now top with the heirloom tomatoes, it is fun to alternate the colors if you have them. If not, just layer them slightly overlapping to top the zucchini.
4
Cheese mixture -- In a small bowl mix the cheese, mayo, parsley, thyme, salt and pepper.
5
Spread the mixture over tomatoes. In a small bowl, melt the tablespoon of butter in the microwave and then add the bread crumbs and mix well. Top the tomato pie with the bread crumbs and bake 15-20 minutes at 425 degrees until golden brown.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 frozen pie crust (thawed), 2 1/2 cups zucchini (cut into thin rounds, about 2 large zucchini), 3 heirloom tomatoes (I like to use a mix of purple, orange and red, thin sliced), 1 onion (small and cut in half and thin sliced), and more.

Yes, Heirloom Tomatoes And Zucchini Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Heirloom Tomatoes And Zucchini Pie

How did you like this recipe?

Frequently Asked Questions