Tomato-Zucchini Pie Recipe

Name: Tomato-Zucchini Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups all purpose flour I used white spelt; 1 teaspoon salt; 1 1/2 teaspoons ground black pepper divided; 1/4 cup butter soft; 3 tablespoons water; 2 large eggs separated from yolk from whites; 1 zucchini thinly sliced; 1/3 cup mayonnaise I used low fat; 1/4 cup Parmesan cheese; 1/4 cup goat cheese; 1/2 teaspoon salt; 3 tablespoons fresh basil chopped; 5 tomatoes sliced; basil Extra, for garnish

Servings: persons

1 1/2 cups all purpose flour I used white spelt
1 teaspoon salt
1 1/2 teaspoons ground black pepper divided
1/4 cup butter soft
3 tablespoons water
2 large eggs separated from yolk from whites
1 zucchini thinly sliced
1/3 cup mayonnaise I used low fat
1/4 cup Parmesan cheese
1/4 cup goat cheese
1/2 teaspoon salt
3 tablespoons fresh basil chopped
5 tomatoes sliced
basil Extra, for garnish

1
1. Combine flour, butter, salt, 1 egg yolk, 2 tablespoons of water and 1 tsp pepper in a mixer. Mix on low until dough sticks together when pressed. Add 1 more tablespoon of water if needed. Press dough into a 9-inch square or round pie or tart pan. Pierce dough all over with a fork. Brush with 1 egg yolk. Set in freezer 5 minutes. If making mini pies, spray small muffin pan with non-stick cooking spray and press dough into each muffin space. Pierce bottom with fork, brush with egg and freeze 5 minutes.
2
2. Preheat oven to 375 degrees F. Pour egg whites onto bottom of pie crust and back crust 15 minutes. Set aside.
3
3. Microwave zucchini 4 minutes or until tender. Drain extra water on paper towels.
4
4. In a separate bowl, combine remaining 1/2 tsp pepper, 1/2 tsp salt, mayonnaise, Parmesan cheese, goat cheese and chopped basil. Layer your pie with zucchini, tomatoes, mayonnaise mixture.
5
5. Bake 25 minutes for large pie and 18-20 minutes for mini pies, or until filling is hot and bubble and crust is golden.

558

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.

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

You need 14 ingredients. The key ingredients include: 1 1/2 cups all purpose flour I used white spelt, 1 teaspoon salt, 1 1/2 teaspoons ground black pepper divided, 1/4 cup butter soft, and more.

Yes, Tomato-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.

Tomato-Zucchini Pie

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